Course Description Course Description
| Foods and Nutrition 342a/b Advanced Food Science |
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Selected processing methods and their effect on the nutritive value and acceptability of a product; properties and uses of food carbohydrates, fats and enzymes used in the food industry. An independent study required. |
| Prerequisites: Chemistry 213a/b, and Foods and Nutrition 232. |
| 3 lecture hours, 3 laboratory hours, half course. |
| Academic Calendar |
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