NUTR 201 Advanced Food Science
Studies the basic principles of food science and their applications to food selection, preparation, preservation, distribution and storage as well as factors affecting palatability, and nutrients. It also includes an examination of how the food industry uses food science to influence nutrition and health. This course adds to traditional food science by viewing many of these principles through a lens of present-day concerns about food quality, composition and availability. In addition, it introduces current issues (biotechnology, genetically modified foods) for discussion. Requires writing of scientific reports of laboratory experiments. Includes lecture and laboratory. Laboratory coat required.
Prerequisite
Must have junior or senior standing or Grad Program in order to self-register and
NUTR 111 or
NUTR 112