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Overview
Food Science : Fundamental principles of food product development from an innovative concept to the marketplace. Emphasis will be on the application of basic knowledge of food chemistry, food technology and related disciplines in developing new products or improving the existing ones.
Terms: Fall 2011
Instructors: Phillips, Daphne (Fall)
Fall
3 lectures and one 3-hour lab
Pre-/Co-requisite: FDSC 305 or permission of instructor