NDFS 3070 - Science of Food Preparation

4 credit(s)

This course covers science principles underlying modern food theory and practice. It also covers the relation of physical and chemical properties of food components and their systems to food preparation.

Prerequisite(s): CHEM 1120 or CHEM 2300 or CHEM 2310

Repeatable for credit: No
Grade Mode: Standard

Course changes effective: Summer 2022