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The course introduces students to principles and issues in food sciences, nutrition, and health systems. The course helps student to understand the nature, properties, characteristics, quality and safety of foods, post-harvest handling of fresh foods, preparation and conversion of food commodities into high quality products. In addition, students will study food choices and its effects on personal health, nutritional needs, nutrients, and relationships between diet and disease.
At the end of the course, students will be able to :
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