FSNU 2900 - Food Science

Institution:

St Catherine University

Subject:

Description:

Introduction to the composition, nutritive value and chemistry of foods, physical and chemical reactions that occur during food preparation, principles of purchasing and storage of food, aesthetic and economic aspects of food preparation, meal planning to provide attractive and nutritionally adequate meals, food labeling, food laws and food additives. Lecture and laboratory. Prerequisite: CHEM 1010 or 1110 or equivalent, and permission of instructor.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.stkate.edu

Phone Number:

(651) 690-6000

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Four-one-four plan

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