An experimental approach in the study of the physical and chemical properties of food. Objective testing and sensory evaluation of foods. Introduction to standardization of recipes and food research by investigation into specific problems.
Prerequisite(s):Foods and Nutrition 3342A/B. Registration in the Foods and Nutrition modules (Honors Specialization, Specialization, Major, Minor).
Extra Information: 4 lecture/laboratory hours. Limited enrollment.
Course Weight: 0.50
Subject Code: FOODNUTR
This Course is Mentioned in the Following Calendar Pages: