FDSC 200 Introduction to Food Science

3 credits · Food Science&Agr.Chemistry · Faculty of Agric Environ Sci · Offered: Fall

This course enables one to gain an appreciation of the scope of food science as a discipline. Topics include introductions to chemistry, processing, packaging, analysis, microbiology, product development, sensory evaluation and quality control as they relate to food science.

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Source: McGill Course Catalogue. myDegree is an independent student project, not affiliated with McGill University.