2022-2023 Undergraduate Catalog 
    
    Nov 23, 2024  
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2022-2023 Undergraduate Catalog [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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