NUSC 3234 - Food Composition and Preparation Laboratory

Institution:

University of Connecticut-Avery Point

Subject:

Description:

(235) First semester. One credit. One 3-hour laboratory period. Prerequisite: NUSC 1165 and concurrent registration in NUSC 3233. Recommended preparation: CHEM 2241 or 2443. Enrollment restricted to Nutritional Sciences and Allied Health Dietetic majors. Open to others by consent if space is available. Fernandez Laboratory techniques related to composition of foods, and the physical and chemical changes that occur during preparation. A fee of $20 is charged for this course.

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

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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