NTD 408 - Food Science

Institution:

West Chester University of Pennsylvania

Subject:

Health

Description:

A study of the chemical, physical, and biological characteristics of food and the effects of processing, storage, and preservation on the structure, composition, palatability, and nutritive value of food. Sensory evaluation techniques and application of the scientific method are integral to this course.

Credits:

3.00

Credit Hours:

Prerequisites:

NTD 205, NTD 370

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wcupa.edu

Phone Number:

(610) 436-1000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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