NUTR 341-341L - Food Science for Nutrition and Dietetics and Lab

Credits: 4

Study of physical/chemical factors affecting food quality resulting from preparation and processing methods. Students will become familiar with techniques in sensory evaluation and basic principles of food analysis.

Prerequisites: NUTR 141, CHEM 112, and CHEM 114.
Corequisites: NUTR 341L-341.

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