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Detailed Course Information


Fall 2019
Aug 05, 2020
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HNSC 3330 - Ingredient Technology for Designed Foods
Chemical and functional properties of ingredients and their application in designed foods: low fat, low calorie, high fibre, high energy and innovative food products. Prerequisites: [CHEM 2780 or MBIO 2780 or CHEM 2370 or MBIO 2370 and HNSC 2150] or [CHEM 2220 and FOOD 2500].

3.0 Credit hours

Human Ecology, Agricultural & Food Sciences

Food & Human Nutritional Sci Department

Must be enrolled in one of the following Levels:     
Must be enrolled in one of the following Campuses:     
      Main (Fort Garry & Bannatyne)

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