FOODNUTR 3342A
0.50 credit · Main
Selected processing methods and their effect on the nutritive value and acceptability of a product; properties and uses of food carbohydrates, fats and enzymes used in the food industry.
Chemistry 2003A/B or Chemistry 2213A/B; Foods and Nutrition 2142A/B or the former Foods and Nutrition 2232.
3 lecture hours, 3 laboratory hours.
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