May 02, 2026  
2024-2026 Undergraduate Catalog 
    
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2024-2026 Undergraduate 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.  Only FACS and NUSC majors and minors and culinary arts minors are able to register for this course.

Prerequisite(s) NUSC 160  completed with a grade of “C” or higher
Offered (FALL)


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