|01-335 Chemistry and Microbiology of Food F(3-2)|
This course will provide an intermediate level understanding of the composition, structure, microbiology and safety of food. Lectures are supplemented with practical laboratory exercises. (First offering F97.)
|Prerequisites: 01-125, 19-105, 65-100 and registration in the B.Sc.(Agr.) program|
|1996-97 Undergraduate Calendar|
Last revised: August 28, 1996. Contact: firstname.lastname@example.org.