Course will address milk chemistry, microbiology, handling, processing, regulations, organic production, and nutrition; dispel myths about dairy foods; improve critical thinking and communication skills. Students will participate in structured controversies and debate.
|Instructor:||Dr. Stephanie Clark (firstname.lastname@example.org)|
|Office:||2553 Food Sciences Bldg.|
|Librarian:||Lorrie Pellack (email@example.com)|
|Office Hours:||Appointment by e-mail|
Things you need to know to successfully use the Library services and resources.