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 units in BIOCH.
| Section | Capacity | Class times | Login to view Instructor(s) and Location |
|---|---|---|---|
|
LECTURE B1
(85216) |
16 |
2026-01-05 - 2026-04-10 (TR)
09:30 - 10:50
|
|