FSCN 4342 Properties of Water in Foods

University of Minnesota
Department of Food Science and Nutrition

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FSCN 4342 Properties of Water in Foods

FSCN 4342 - Properties of Water in Foods
(4.0 cr; Prereq-BBE 4744, [&4xxx or &5xxx]
FSCN course; spring, offered when feasible) Principles of processing, handling, and storing frozen, dry, and intermediate moisture biological materials (foods, drugs, biologics). Emphasizes physio-chemical properties of water in food.