CHEM 320/3020 - Food Science and Technology (3 cr.)
Prerequisites
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Description
An overview of the interdisciplinary nature of food science. Key food commodities and food composition with an emphasis on the functional properties of each commodity. The chemical and physical properties of foods. An overview of food regulation. Concepts and applications of food processing, biotechnology, sensory evaluation, food packaging and food product development. Global food situation with an emphasis on the Egyptian context.
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