DTCS 461 - Food Science

Institution:

University of Southern California

Subject:

Description:

Chemical, physical, and biological effects of maturation, processing, storage, and preservation on the structure, composition, palatability, product quality, and microbiological safety of food and its additives. Per week: lecture 4 hours, laboratory 3 hours. Laboratory fee. Prerequisite: Basic foods, human nutrition, organic chemistry.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.usc.edu/

Phone Number:

(213) 740-2311

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.