SAR HS 230 - Food SciencePrereq

Institution:

Boston University

Subject:

Description:

CAS CH 172 or CAS CH 204, SAR HS 251, CAS BI 114 or CAS BI 311; limited to nutrition majors, or with consent of instructor. An in-depth didactic and laboratory treatment of the physical and chemical properties of carbohydrates, fibers, proteins, and fats. Other related topics include food safety and preservation, culinary techniques, food regulations and standards, future directions in food technology, and subjective evaluation of food. 4 cr, 2nd sem.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bu.edu

Phone Number:

(617) 353-2000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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