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Overview
Food Science : The chemical, technological and procedural aspects of product development. An understanding of the role and functionality of food ingredients such as acidulants, phosphates, modified starches, gums, emulsifiers, food additives and other functional components in relation to the formulation of food products.
Terms: Winter 2011
Instructors: Karboune, Salwa (Winter)
- Winter
- 3 lectures and one 3-hour lab
- Pre-/Co-requisite: FDSC 305