Overview
Food Science : Toxins and toxicant residues in food including heavy metals, persistant organic pollutants (POPS) and microbial toxins are explored from an analytical perspective; new methods and strategies of analysis are emphasized.
Terms: Winter 2010
Instructors: Marshall, William D (Winter)
- Winter
- 3 lectures and one 3-hour lab
- Prerequisite: FDSC 213 or permission of instructor.