Fundamentals of Food Science

This course teaches core concepts of Food Science. It is designed for technical personnel from other disciplines (chemistry, biology, engineering) and nontechnical personnel who have little or no experience in the food industry. You will learn vocabulary associated with food science and manufacturing, and learn the core principles of food chemistry, engineering, microbiology, nutrition and sensory science, taught in the context of real-world food examples. Demonstrations, hands-on laboratories, and short activities will enhance your learning experience.

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