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HTM 2700 - Introductory Foods F,W (3-2) [0.50]

Scientific principles and their application to food preparation and food consumption. An integrated lecture and laboratory approach is used to study the chemical and physical properties of foods.

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Posted By : Ashanti
Posted On : January 15, 2012

Is the textbook recommended by the student? Yes
Did the student enjoy the professor? Yes

Professor : Valerie Allen

Comment :
This is my Favorite course at UofG! Had the best Professor/Teaching Assistant. Very interesting course. Best Course/labs Ever!
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