Course Description

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.

Prerequisites: 01-125, 19-105, 65-100 and registration in the B.Sc.(Agr.) program.

Course Profile

1998-99 Undergraduate Calendar