NTR 1210 - Introduction to Foods (2)

Application and theory of food science concepts such as food composition, functional properties, and structure of foods. Study of food categories and basic culinary techniques. This course is required for: Dietetic majors, nutrition minors, and as an elective for Food Science majors.

Prerequisite(s): Nutrition majors and minors only.
Corequisite(s): NTR 1210L.
Component(s): Lecture
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Note(s): This course is required for: Dietetic majors, nutrition minors, and as an elective for Food Science majors.