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Oct 17, 2024
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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.
Repeat for Credit
N
Requisites:
Prerequisite: ASI 318 or FNDH 132, GRSC 312, junior standing.
Typically Offered
Spring
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