FOODNUTR 2142A
0.50 credit · Main
An examination of the physical structure, chemical composition, and nutritive value of foods, focusing on food science and processing techniques. Emphasis is placed on how physical and chemical conditions, ingredient proportions, and manipulative methods affect final products, alongside discussions on sensory qualities and food economics.
Foods and Nutrition 1070A/B or Foods and Nutrition 2070A/B; Foods and Nutrition 1241A/B or Foods and Nutrition 2241A/B; Chemistry 1301A/B; Chemistry 1302A/B; Foods and Nutrition 2140A/B.
The former Foods and Nutrition 2232.
3 lecture hours, 3 laboratory hours.
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