Schedule
Tue, 9:00 AM - 11:50 AM (8/22/2020 - 11/29/2020) Location: MAIN GC 303
Tue, 9:00 AM - 11:50 AM (11/30/2020 - 12/11/2020) Location: ONLIN SPEC
Description
This course connects the chemical and biological aspects of food ingredients, processing, storage, and alterations on the
nutritional qualities of food. This course develops inter-professional communication skills needed for a food scientist
working with other professionals. Fee. Prerequisite: BIO100, CHE113