ANSC 1645 - The Science of Food

Institution:

University of Connecticut-Stamford

Subject:

Description:

(160) (Also offered as NUSC 1645.) Either semester. Three credits. An introductory level course for students interested in the application of science to food. Nutritional and functional attributes of various food constituents are discussed. Issues concerning food processing and food safety are covered. CA 3.

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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