Vue d'ensemble
Science des aliments : Food industry, food properties, nutritive aspects, quality factors, and key preservation processes, with self-study linking these elements directly to specific commodities and product groups, their characteristics, chemistry and distinct manufacturing processes.
Terms: Automne 2009
Instructors: Van de Voort, Frederik R (Fall)
- Fall
- Restriction: Not open to students with an undergraduate degree in Food Science or currently majoring in Food Science. Open to U3 students and above.