NFS 331 - Food Science II

Institution:

CUNY Hunter College

Subject:

Description:

Application of the principles of chemical and physical changes that occur during food preparation and preservation; product evaluation and meal management; laboratory preparation. prereqs: NFS 131, BIOL 230 coreq: NFS 330 3 hrs, 3 cr.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.hunter.cuny.edu

Phone Number:

(212) 772-4000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.