ND 421 - Food Science

Description
In this course students will study the scientific and technological principles related to the physical, chemical, nutritional and organoleptic properties of foods; emphasis on ingredients and safety. Microbiology and biochemistry of food spoilage, engineering techniques and biotechnology of fod production, and food plant sanitation methods of food preservation. Pre-req: ND 325
Credits
3
Recent Professors
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Recent Semesters
Spring 2019, Spring 2018, Fall 2017
Offered
Tu
Avg. Class Size
23
Avg. Sections
1