This class was created by Brainscape user Juliette Repole. Visit their profile to learn more about the creator.

Flashcard maker: Juliette Repole

Decks in this class (13)

Food Science and the Canadian Food System
The creator of this deck did not yet add a description for what is included in this deck.
29  cards
Chemical and Physical Properties of Food
The creator of this deck did not yet add a description for what is included in this deck.
160  cards
Fat and Sugar Substitutes - Sensory Perception of Foods
The creator of this deck did not yet add a description for what is included in this deck.
47  cards
Food Standards, Regulations, and Guides - Food Additives
The creator of this deck did not yet add a description for what is included in this deck.
27  cards
Rational for Food Preservation
The creator of this deck did not yet add a description for what is included in this deck.
36  cards
Thermal Preservation of Foods
The creator of this deck did not yet add a description for what is included in this deck.
54  cards
Preservation of Foods by Low Temperature
The creator of this deck did not yet add a description for what is included in this deck.
55  cards
Dehydration as a Food Preservation Method
The creator of this deck did not yet add a description for what is included in this deck.
24  cards
Food Preservation with Biotechnology
The creator of this deck did not yet add a description for what is included in this deck.
55  cards
Preservation of Foods by Ionizing Energy
The creator of this deck did not yet add a description for what is included in this deck.
19  cards
Effects of Processing on Nutritive Values of Foods
The creator of this deck did not yet add a description for what is included in this deck.
0  cards
Toxicants in Food and Foodborne Disease
The creator of this deck did not yet add a description for what is included in this deck.
1  cards
Food, Nutrition, and Health
The creator of this deck did not yet add a description for what is included in this deck.
0  cards

More about
FNH 200

  • Name Unspecified
  • Program type Unspecified
  • Course Unspecified
  • Instructor Unspecified
  • Standards Unspecified

Chemical and physical properties of foods; issues pertaining to safety, nutritive value, and consumer acceptability; government regulations pertaining to food safety, quality and additives; preservation techniques and transformation of agricultural commodities to food products; foods of the future.

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