Dec 02, 2021  
Butler 2019-20 Catalog 
    
Butler 2019-20 Catalog [ARCHIVED CATALOG]

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AG 213. Introduction to Food Science


Credits: 3
This course will enable the student to apply biological, chemical and physical principles to the study of converting raw agricultural products into food products suitable for human consumption. The student will recognize the nutritional and chemical properties and reactions of food components, identify pathogens and microorganisms related to food spoilage, and describe the principles that make food safe for human consumption.





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