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 | Dates + Times | Instructor(s) |
|---|---|---|---|
|
LECTURE B1
(17121) |
16 |
2024-01-08 - 2024-04-12
TH 09:30 - 10:50 (NRE 2-127)
|
Primary Instructor: Karamat Rezaei
|