In this course the quantitative analysis of foods by chemical and physical methods will be studied. Both major and minor constituents will be...
Independent study of a selected topic in Food Science, involving a review and critical evaluation of the current literature. The course comprises...
This course involves independent laboratory research of a selected topic in Food Science, under the supervision of an individual faculty. The...
Participants will learn and apply principles of food safety management and the systems involved. The course is organized in four modules: plant...
The production, processing, chemistry, microbiology and marketing of fluid milk, frozen dairy products, cheese, fermented dairy foods and butter are...
The course will cover topics related to the history of agriculture as it relates to cereal grains; basic principles behind grain breeding and its...
Research, management processes and technological developments relevant to effective food product development are examined. Students work in teams to...