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Also offered as: ANSC 1645
Grading Basis: Graded
An introductory level course for students interested in the application of science to food. Nutritional and functional attributes of various food constituents are discussed. Issues concerning food processing and food safety are covered. CA 3.
Last Refreshed: 20-SEP-19 05.20.20.002631 AM
|1203 3716 1 001||Spring 2020||Storrs||In Person||Luo, Yangchao||001||Reg||MoWeFr 1:25pm‑2:15pm
||0/60||Meets with ANSC 1645.|