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Overview
Food Science : The origin, classification, mechanism of action and chemical properties of potential and established nutraceutical compounds and their applications in functional foods.
Terms: Fall 2010
Instructors: Yaylayan, Varoujan (Fall)
- Fall
- Prerequisites: FDSC 211 or LSCI 211, FDSC 230 and FDSC 233 or permission of instructor.
- Course offered in even years.