FOODSCI 301 - Food Quality Attributes
Faculty
Science
Department
Chemical Sciences
Points:
15
Available Semesters:
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Course Components
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Lectures
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Description: Attributes that make food attractive, such as colour, flavour, and texture, and how they alter during processing are studied. Texture measurement and methods of studying food structure will be discussed. Lectures will be given on non-destructive testing of food. Recommended preparation: BIOSCI 203
Prerequisites / Restrictions
Prerequisite: FOODSCI 200 or 201
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