| Subject |
Catlg Nbr |
Description |
Units |
| Food Science |
302 |
Dairy Manufacturing II |
3 |
| | | Details | This course includes an integration of chemical, microbiological and physical principles involved in the manufacture and storage of cheeses and cultured products. Prerequisite: FDSC 202. (Sp) |
|
|
|
| Term |
Fall 2013-14 |
Status |
Active |
| Dates |
09/04/2013 - 12/13/2013 |
Topic |
None |
| Time |
09:00 AM |
09:50 AM |
Tu |
Instructor |
Farner,Michelle |
| |
Room |
Food Science Addition 144 |
Notes |
$10.00 Course Materials. |
|
|
|
| Term |
Fall 2013-14 |
Status |
Active |
| Dates |
09/04/2013 - 12/13/2013 |
Topic |
None |
| Time |
11:00 AM |
12:50 PM |
Tu |
Instructor |
Farner,Michelle |
| |
Room |
Food Science Addition 159 |
|