May 10, 2024  
2013-2014 Undergradate & Graduate Bulletin 
    
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2013-2014 Undergradate & Graduate Bulletin [ARCHIVED PUBLICATION]

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NUTR 384 - Principles and Applications in Food Science

Credits: 3

This course will focus on the studies of foods in relation to their composition of physical and chemical properties. This course will include the experimental approach to the study of foods. Throughout this course, sensory evaluation techniques will be utilized. Recipe development and modification will be explored. Includes a laboratory. Prerequisite(s): NUTR 376  and NUTR 381 , CHEM 103  or CHEM 141  or CHEM 261 . Term(s) Offered (F=Fall, Sp=Spring, Su=Summer): Sp.


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