DIET 221 - Principles of Analysis of Foods sp

Institution:

Virginia State University

Subject:

Description:

Study of the fundamental processes underlying food selection, preparation, and preservation with practical selection application through laboratory experiences. Emphasis is on the composition and properties of food, food handling to retain nutrients, standards for acceptable products and food costs.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.vsu.edu

Phone Number:

(804) 524-5000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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