Faculty of Agricultural, Life and Environmental Sciences
Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Prerequisites: NU FS 374 and *3 BIOCH.
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LECTURE B1
(17121) |
16 |
2024-01-08 - 2024-04-12 (TR)
09:30 - 10:50
NRE 2-127
|
Primary Instructor: Karamat Rezaei
|
Critical evaluation of current literature on the effects of ingredients and processing on quality characteristics of foods. Prerequisites: NU FS 374 and 3 units in BIOCH.
| Section | Capacity | Class times | Instructor(s) |
|---|---|---|---|
|
LECTURE B1
(75771) |
16 |
2025-01-06 - 2025-04-09 (TR)
09:30 - 10:50
NRE 2-127
|
|