This course is intended as an addendum for STOCKSCH 390G to provide more in-depth discussion for graduate students interested in grapevine biology.

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.

Not available at this time

Not available at this time

Not available at this time

Program philosophies, goals, objectives, strategies, activities, and evaluation, as well as personnel administration, staff management, and budget planning.

Not available at this time