FABS 456

Laboratory Techniques in Food and Bioproduct Sciences

Lec 01 and Lec 01 selected

This course provides practical experience in analytical techniques associated with food and bioproduct chemistry and compositional analysis. Major topics include compositional analysis, physical properties of foods, and ingredient functionality. The practicum will be supported by theoretical and explanatory information presented in lectures.

Sections

Lecture, pick one

Lec 01

Thu 13:30-14:20

Thu13:30-14:20Agriculture Building 3E7531111

Lec 01

Thu 14:30-17:20

Thu14:30-17:20Agriculture Building 3E7531111

Syllabus

Have the syllabus for FABS 456? Share it and everyone gets the grading, textbooks and rules.