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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: 28-NOV-23 05.20.10.452462 AM
|1243 10978 1 001||Spring 2024||Storrs||In Person||Luo, Yangchao