My all new online study course covering the Learning Objectives of Food Science and Engineering is starting July 25. Now is the time to start studying for the CRC/CCS exams. The course will cover the chemistry of carbohydrates, lipids, protein along with microbiology, fermentation, commercial food processing, packaging, testing and shelf life.
Upon completion of the course you will have study sheets covering all of the RCA Certification Committee Learning Objectives in this section. Contact me for more information. email@example.com
I hope to see you in class soon.