FOOD 2002 [0.5 credit] Food Processing
Principles of major techniques used in food processing and preservation. Processing of specific food groups including cereals, oilseeds, dairy, beverages and frozen foods. Effects of processing on physico-chemical, rheological, and sensory characteristics. Role of research and development in food industry.
Co-operative Education
http://calendar.carleton.ca/undergrad/regulations/co-operativeeducation/
...credit from FOOD 3001 , FOOD 3002 , FOOD 3005...PSYC 2001 and PSYC 2002 Students in B...
Psychology
http://calendar.carleton.ca/undergrad/undergradprograms/psychology/
...Sciences, Engineering, Environmental Science, Food Science and Nutrition...PSYC 2001 and PSYC 2002 Students in B...
Mathematics and Statistics
http://calendar.carleton.ca/undergrad/undergradprograms/mathematicsandstatistics/
...3003 , NEUR 2001 , NEUR 2002 , NEUR 3001 , NEUR...and Physics, Computational Biochemistry, Food Science, Nanoscience, Neuroscience...