Note: This course is not available for the current semester.
Course No: 035.308; Last Offered: No Data;
This course introduces students to the current technology of food processing and how it affects the nutritional composition of finished products. The design of functional foods will be discussed and how they can be created to meet a variety of nutritional needs; in particular, how functional foods can be designed to address the nutrition of disease states and special populations, i.e., infants, teenagers, and the elderly.
Contact the Advising Center at 978-934-2474 or Continuing_Education@uml.edu
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