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Overview
Food Science : An integrated approach to the materials used for the packaging of food products, considering the physical, chemical and functional characteristics of such materials and their utility, relative to the chemistry of the food system they are designed to enclose and preserve.
Terms: Fall 2010
Instructors: Karboune, Salwa (Fall)
- Fall
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 305