Rutgers University invites you to transform, broaden and update your food science skills with this highly focused, practical training. In minimum time, you will build your value by expanding your ...

Introduction to Food Science and Technology will discuss the main food ingredients, food processing techniques, and product shelf life (including microbiology, quality changes and sensory evaluation).

Students learn to define and identify organic compounds. Chemical Reactions: Writing Molecular Formulas and an Introduction to Organic Molecules: Students learn to define and identify organic ...

DR. HOLMYARD has attempted to arouse interest in organic chemistry among boys and girls in upper forms who have already passed the school certificate examination, by describing the structure and ...

THIS book is intended to supply the lack of knowledge of descriptive chemistry which has resulted from the omission of “test-tube work” from the curricula of the schools or its restriction to small ...

Food Science at a basic level includes the science of the major components that make up our foods - fat, protein and carbohydrate. This course gives an overview of these ingredients and looks at their ...