Food Science HI150 - The Science Of Food HnrsInd

Spring
2026
01
2.00
Lutz Grossmann

1:00AM 1:00AM

UMass Amherst
78348
lkgrossmann@umass.edu
Biological and chemical principles underlying the maintenance of food quality during the period after harvest to consumption. Topics include chemical, enzymic, physical, and biological deterioration; implications and prevention; food toxicology.

Students must apply through CHC PATHS to add this course

Varies from 1 to 2 credits

Permission is required for interchange registration during the add/drop period only.
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