Dec 05, 2025  
2022-2023 Undergraduate Catalog 
    
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2022-2023 Undergraduate Catalog [ARCHIVED CATALOG]

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GRSC 650 - Nutritional Impacts of Processing

Credits: 3

This course explores processing-induced changes in composition and utilization of ingredients and raw materials for both animal and human foods. Discussion of benefits, limitations, and challenges resulting from processing various ingredients and compound foods, along with alternatives and food additives commonly used in industrial feed and food production to augment, retard, or prevent negative effects.

Note
3 hour lectures per week.

Requisites
Prerequisite: ASI 318 or FNDH 132, GRSC 312, junior standing.

Typically Offered
Spring


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