NUSC 3233 - Food Composition and Preparation

Institution:

University of Connecticut-Tri-Campus

Subject:

Description:

(233) First semester. Three credits. Prerequisite: NUSC 1165. Recommended preparation: CHEM 2241 or 2443. Fernandez Study of the composition of food and the physical and chemical changes that occur during preparation and/or processing that affect taste, palatability, shelflife, and nutrient content.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.uconn.edu

Phone Number:

(860) 486-2000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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