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3 course outlines found

1

FOODSCI 301

: Food Quality Attributes
2022 Semester One (1223)
Attributes that make food attractive, such as colour, flavour, and texture, and how they alter during processing are studied. Texture measurement and methods of studying food structure will be discussed. Lectures will be given on non-destructive testing of food. Recommended preparation: BIOSCI 203 and 204.
Subject: Food Science
Prerequisite: FOODSCI 200 or 201
2

FOODSCI 301

: Food Quality Attributes
2021 Semester One (1213)
Attributes that make food attractive, such as colour, flavour, and texture, and how they alter during processing are studied. Texture measurement and methods of studying food structure will be discussed. Lectures will be given on non-destructive testing of food. Recommended preparation: BIOSCI 203 and 204.
Subject: Food Science
Prerequisite: FOODSCI 200 or 201

Outline is not available yet

3

FOODSCI 301

: Food Quality Attributes
2020 Semester One (1203)
Attributes that make food attractive, such as colour, flavour, and texture, and how they alter during processing are studied. Texture measurement and methods of studying food structure will be discussed. Lectures will be given on non-destructive testing of food. Recommended preparation: BIOSCI 203 and 204.
Subject: Food Science
Prerequisite: FOODSCI 200 or 201

Outline is not available yet