FSCN5541

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FSCN 5541 - Dairy Product Chemistry and Technology (2 Cr.)

Food Science & Nutrition (11026) TCOA - College of Food, Agricultural and Natural Resource Sciences

Course description

Designed for upper division Food Science undergraduate/graduate students. Physiology of milk production in ruminants. Resulting composition. Chemical, physical, microbiological properties of milk components. How milk products are manufactured.

prereq: 3102, 4112, Food Science major, upper division undergraduate or graduate student

Minimum credits

2

Maximum credits

2

Is this course repeatable?

No

Grading basis

OPT - Student Option

Lecture

Requirements

004125

Fulfills the writing intensive requirement?

No

Typically offered term(s)

Fall Odd Year