Nov 11, 2024  
2020-2022 Undergraduate Catalog 
    
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2020-2022 Undergraduate Catalog [ARCHIVED CATALOG]

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NUSC 161 - Scientific Principles of Food Selection and Preparation

3 Credits
2 lecture hours. 2 lab hours.

This course is a study of the cultural and economic aspects of food selection: the scientific principles underlying methods of food selection, preparation and preservation, and their effects on consumer acceptability and nutritive value of common foods.

Offered (FALL)


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