Food Science HI150 - The Science Of Food HnrsInd
Spring
2026
02
2.00
Lutz Grossmann
1:00AM 1:00AM
UMass Amherst
78349
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