Mar 28, 2024  
2009-2010 Graduate Catalog 
    
2009-2010 Graduate Catalog [ARCHIVED CATALOG]

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GRSC 737 - Baking Science II


Course includes study of physical, chemical, and functional properties of ingredients and processes used in production of bakery products, including cakes, cookies, doughnuts, breads and related products. Shelf-life control and packaging of baked products is also discussed. Total quality programs, specification programs and management of distribution and purchasing systems will also be included in lectures.

Credits: (3)

Note
Three hours of lecture a week.

Requisites
Rec. Pr.: GRSC 635.

When Offered
II


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