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Sophomore level

Intro. to Physiochemical & Biological Aspects of Foods FDSC 2000 /
Science & Technology of Raw & Processed Foods FDSC 2005/5005

  • Intro. to Food Science & Food Systems by Parker & Pace

Senior level

Food Engineering Principles FDSC 4210/5210

  • Food Engineering Principles & Practices by Syed S.H. Rizvi

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