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306154 (v.1) Food Science 285
Area: School of Public Health Contact Hours: 4.0 Credits: 25.0 Lecture: 1 x 2 Hours Weekly Laboratory: 1 x 2 Hours Weekly
Development of skills needed to conduct sensory evaluation of food products. Exploration of the physical and chemical principles relating to the study of food including solutions, colloids, crystal formation and heat transfer. An understanding of interaction between protein, starch, lipids and other food components.
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