|01-335 Chemistry and Microbiology of Food F(3-2) [0.50]|
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.|
|1998-99 Undergraduate Calendar|
Last revised: May 31, 1998.