The following directory lists the graduate courses which the University expects to offer, although the University in no way guarantees that all such courses will be offered in any given academic year, and reserves the right to alter the list if conditions warrant. Click on the links below for a list of courses in that subject area. You may then click “View Classes” to see scheduled classes for individual courses.
Grading Basis: Graded
Chemical, physical and biological changes in foods and food macromolecules that occur during processing and storage that affect texture, color, flavor, stability and nutritive qualities. Field trips may be required.
Last Refreshed: 17-SEP-19 05.20.16.405317 AM
|Term||Class Number||Campus||Instruction Mode||Instructor||Section||Session||Schedule||Enrollment||Location||Grading Basis||Notes|
|1203 16475 1 001||Spring 2020||16475||Storrs||In Person||Faustman, Larry||001||Reg||TuTh 8:00am‑9:15am