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. This course is required for: Dietetic majors, nutrition minors, and as an elective for Food Science majors.

Corequisite(s): NTR 1210L .
Prerequisite(s): Nutrition majors and minors only.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course