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Vue d'ensemble
Science des aliments : 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: Hiver 2021
Instructors: Wang, Yixiang (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 305
