Apr 24, 2024  
ARCHIVED 2021-2022 Undergraduate Catalog 
    
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ARCHIVED 2021-2022 Undergraduate Catalog [ARCHIVED CATALOG]

NUTR 230 - Food Science Principles

4.00 credit hours
Food science principles related to food preparation are examined, including the chemical, physical and sensory properties of foods. Emphasis is placed on food preparation techniques and practices and their impact on the nutritional content of foods. Altering food preparation techniques based on health or economic concerns are discussed in the context of food science and
food quality. Experiential learning through food preparation and demonstration will connect food science and sensory evaluation techniques with nutrition and food science concepts.

Prerequisite(s): CHEM 121 .


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