May 29, 2024  
2019-2020 Graduate Catalog 
2019-2020 Graduate Catalog [ARCHIVED CATALOG]

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GRSC 637 - Baking Science II

Credits: 3

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.

Three hours of lecture a week.

Recommended Prerequisite: GRSC 635.

Typically Offered

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