FSN 440 - Utilization of Aquatic Food Resources

Utilization and food quality of wild and farmed aquatic animals including production, chemical/physical properties, nutritional value, post-harvest changes, processing systems, regulatory issues, by-product utilization and food safety. Lec 3.

Prerequisites: BIO 100 and CHY 121 or permission.

Course Typically Offered: Spring, Odd Years

Credits: 3

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