HLSC 310 - Food Science

Institution:

Keene State College

Subject:

Description:

Introduction to physical and chemical changes in ingredients and nutrients during food preparation and storage. Experimentation through manipulation of food variables. Development of professional skills: menu design, food preparation, recipe modification, nutrient analysis, culinary techniques, and economics of nutrition management. Prerequisites: HLSC 215, HLSC 216, and CHEM 220. Fall, Spring.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.keene.edu

Phone Number:

(603) 352-1909

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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