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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 2020
Instructors: Bayen, Stephane (Winter)
Winter
3 lectures and one 3-hour lab
Prerequisite: FDSC 213 or permission of instructor.
