everything.study
NUTR 210

Food Fundamentals and Preparation

3 credits · Undergraduate

An introduction to the science of food and its application for home consumption. Topics include food chemistry, food preparation techniques, and factors affecting food consumption.

Prerequisites & course information

Weekly hours: 2 Lecture hours and 3 Practicum/Lab hours Prerequisite: NUTR 120.3; Basic Food Safety course (FoodSafe I or equivalent). Note: Students with credit for NUTR 298.3 Food Fundamentals and Preparation cannot take this course for credit. There will be costs in addition to tuition fees.

Sources