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Nutritional Analysis

3 Credits
Course Number 75-217
Type of Course Required Elective
Contact Hours -
Prerequisite 75-112
​Article objectives

​ Chemical properties of food constituents discussed in relation to their effect on processing, nutrition, and spoilage. Laboratory experiments on principles and applications of food dehydration, thermal processing, low-temperature preservation, chemical and biochemical preservation, irradiation, packaging, manufacturing, and water and waste management.

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