Faculty of Agricultural, Life and Environmental Sciences
Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Not to be taken if credit received for NU FS 481. Prerequisites: NU FS 374 and *3 BIOCH or consent of instructor.
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LECTURE B1
(17122) |
10 |
2024-01-08 - 2024-04-12 (TR)
09:30 - 10:50
NRE 2-127
|
Primary Instructor: Karamat Rezaei
|