Jan 29, 2022  
2018-2019 Undergraduate Catalog 
2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

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NUTR 240 - Introduction to Foods

Examination of scientific principles of food preparation, function of ingredients, effects of preparation techniques, and nutritional considerations. Two hours lecture per week.

Corequisite: NUTR 240LAB.

Credits: (2)

Learner Outcomes:
Upon successful completion of this course, the student will be able to:

  • Identify the functional properties of the various ingredients used in food preparation and how they affect the quality of the product.
  • Identify the standards of food purchasing and storage to achieve maximum quality and nutrient retention.
Learner Outcomes Approval Date:

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