1645. The Science of Food
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:
To view current class enrollment click the refresh icon next to the enrollment numbers.
| Term | Class Number | Campus | Instruction Mode | Instructor | Section | Session | Schedule | Enrollment | Location | Credits | Grading Basis | Notes |
|---|