FOOD AND NUTRITION (NUT)
88 Citations•2020•
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Abstract
NUT 1104 Food Sciences I (3 units) Definition of the characteristics of the food groups, the composition and the variety of the foods. Methods of manufacture, preparation, cooking, preservation and qualitative assessment of foods. Studies of the physicochemical properties of food constituents (carbohydrates, lipids, proteins, fibers) as well as their interactions under different conditions. Course Component: Lecture Prerequisites: 4U biology, 4U chemistry or equivalents. The passing grade for all food and nutrition (NUT) courses is C+.