Food Analysis

FDSCTE 5610

Chemical, physical and functional properties of foods and effects of processing on those constituents using an array of chemical, biochemical and instrumental technologies in accordance with current food industry and regulatory agency practices.
Prereq: 5600 (605), or Grad standing. Not open to students with credit for 601.

Unit(s): 
3.0
Semesters Offered: 
Spring 2018
Spring 2019
Course Level: 
Graduate
Undergraduate
Sample Syllabus: 
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
KMData Course ID: 
55313