NTRS 3100 - Scientific Aspects of Food Preparation

[3]

This course is repeatable: No
Total # of units allowed for credit: 3
Max times this course can be taken for credit:1
Max # of units may be repeated: 0

Course 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.
Credit Hours: 2 lecture hour(s) 3 laboratory hour(s) per week

Grading: ABCDF
Mode of Delivery: Face to Face, Hybrid, Online
Campus: Main Campus
Cross-Listing Course(s): None
Prerequisite(s): MICR 1010
Needs Permission to Enroll: No
Special Fee Applied: No

.

Quicklinks Search Form

Search form

University Catalog

NTRS 3100 - Scientific Aspects of Food Preparation