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6837 (v.3) Plant Food Science 581

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Area:	School of Public Health
Contact Hours:	3.0
Credits:	25.0
Lecture:	1 x 3 Hours Weekly
Composition, production, handling, processing and storage of cereals, sugar, fruits and vegetables, fats and oils, tea, cocoa and coffee. Wine and beer production. Vinegar production. Plant proteins in the food system. Naturally occurring non microbial food toxicants.

 
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