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Fall 2019
Oct 16, 2019
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FOOD 3500 - Processing of Animal Food Products
Processing of materials of animal origin will be studied with emphasis on product quality and safety. Impact of initial characteristics as well as processing technologies will be discussed in relation to nutritive value, convenience, functionality, aesthetic factors and food safety. Prerequisite: CHEM 2770 or MBIO 2770 or CHEM 2360 or MBIO 2360. Offered in 2006-2007 and alternate years thereafter.
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3.0 Credit hours

Agricultural & Food Sciences

Food & Human Nutrititional Sci Department

Restrictions:
Must be enrolled in one of the following Levels:     
      Undergraduate
Must be enrolled in one of the following Colleges:     
      Faculty of Science
      Faculty of Human Ecology
      College of Medicine
      Faculty of Management
      Faculty of Agric.and Food Sci.
      Faculty of Architecture
      Faculty of Social Work
      College of Nursing
      School of Art
      Faculty of Graduate Studies
      Faculty of Music
      Faculty of Kines & Rec Mgmt
      Extended Education
      Faculty of Env, Earth, & Res
      Faculty of Health Sciences
      Faculty of Arts
Must be enrolled in one of the following Campuses:     
      Main (Fort Garry & Bannatyne)

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