Jan 02, 2025  
2019-2020 Undergraduate Bulletin 
    
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2019-2020 Undergraduate 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 .  Students must be admitted to the dietetics program to enroll in this course.

Term(s) Offered: Spring


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