2018-2019 Undergraduate Catalog (Updated Spring 2019) 
    
    Jan 28, 2022  
2018-2019 Undergraduate Catalog (Updated Spring 2019) [ARCHIVED CATALOG]

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NUDT 211 Scientific Principles of Food I

Credit 3
This is a fundamental course in food preparation based on physical, chemical, and nutritional changes occurring in food. Government regulations governing food and food safety are also covered. Product evaluation using sensory techniques is emphasized. One lecture and two laboratories. OPEN TO MAJORS AND MINORS ONLY.



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