NUTR 330 - Food Science

4 Credits
Examination of the functions of carbohydrates, lipids and proteins in food using a combination of lectures and lab exercises. Emphasis on the experimental research process and the roles of the food industry, the consumer and the nutrition professional. Four hours of lecture and laboratory per week, one semester. Course fee: $67
Prerequisite(s): NUTR 130 - Foods and CHEM 170 - Introduction to General, Organic, and Biochemistry I or permission of instructor
Corequisite(s): CHEM 170 - Introduction to General, Organic, and Biochemistry I