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Dec 22, 2025
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NTRS 3100 - Scientific Aspects of Food Preparation (3)
This course is repeatable: No
Max # of units may be repeated: 0
Total # of units allowed for credit: 3
Max times this course can be taken for credit: 1
Description Introduction to the chemical, physical, and sensory aspects of foods. An examination of the scientific principles involved in food preparation, storage, preservation, regulation, and safety. 1 hour lecture, 6 hour lab.
Grading: ABCDF
Mode of Delivery: Face to Face, Hybrid, Online
Campus: Main Campus
Prerequisite(s): MICR 1010
Needs Permission to Enroll: No
Special Fee Applied: No
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