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| NUTR 20500 - Food Science I |
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Credit Hours: 3.00. Chemical and physical composition of foods: their changes during processing, storage, and preparation. Typically offered Fall Spring Summer.
0.000 OR 3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Laboratory Preparation, Lecture All Sections for this Course Offered By: College of Health & Human Sci Department: Nutrition Science Course Attributes: Lower Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Gain a better understanding of food science and human nutrition. 2. Gain expertise in technical writing, research methodology, scientific literature searching, scientific methods, interpreting research, food technology, culinary techniques and terminology, food safety and sanitation, sensory evaluation, food ingredient functionality, and basic food preparation. |
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