Introduction to Food Science

This online course will prepare high school teachers to instruct an introductory-level Food Science course. The course content will include important concpets/theories taught in a college leve lcourse, focusing on the basic principles that include food chemistry, food microbiology and food processing

Contact
Melody Carducci
Email
mmcbrite@purdue.edu
Phone
765-496-3338
Address
Activity Types
  • Professional development for p-12 educators
Campus Host
Online Course
Target Audience
Adult
Time(s) Available
May 6, 2013 to May 24, 2013
Frequency
Duration
Cost
850.00
Registration Required?
Yes
Website
http://www.distance.purdue.edu/FoodScience
Sponsor
Dr. Andrea Liceaga, and Dr. Tameshia Ballard

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