Foods and Nutrition 3020 Advanced Foods (Winter 2019)

This course is an advanced study of the physical, chemical, and biological properties of foods through food experimentation; objective and subjective testing of food attributes with emphasis on sensory analysis; and principles of research methodology as applied to foods. Current trends are discussed. A product development project is required.

Course Instructor: 

Materials Available from the Service Desk

Publication date:
Authors:
  • McWilliams, Margaret
Holdings:
  • RESERVES-HOURLY (Available)

Publication date:
Authors:
  • McWilliams, Margaret
Holdings:
  • RESERVES-HOURLY (Available)

Publication date:
Authors:
  • Brown, Amy
Holdings:
  • RESERVES-HOURLY (Available)