Description
Experimental study of food and introduction to scientific methods used in food evaluation; functions of ingredients in prepared foods.
Prerequisite: CHEM 30B or CHEM 8; NUFS 21. College basic food preparation course or instructor consent.
Misc/Lab: Lecture/lab 6 hours.
Grading
Normal Grade Rules
Units
4
Page last generated: 08/01/2008 12:11:58
print
mail