Course Description

Foods and Nutrition 232 Principles of Food Science

A study of the physical structure, chemical composition and nutritive value of foods with emphasis on the effect on a finished product of the physical and chemical conditions, the proportion of ingredients and manipulative techniques. Discussion of aesthetic qualities and food economics.

Pre- or co-requisite: Chemistry 213a/b and registration in BSc (Human Ecology) programs.

3 lecture hours, 3 laboratory hours.

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