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NTR-1100 - Introduction to Food Science

Introduction to basic chemical, physical and microbiological aspects of food and the ways in which these sciences are integrated into the food industry. Course will examine technical and practical aspects involved in harvest, storage, manufacture, preservation, packaging, distribution and marketing of food products. Current controversies in food science will be explored. Students cannot receive credit for both NTR 1100 and BIO 116.
Academic Level
Undergraduate Level
Subject
Nutrition
Department
Nutrition, Foods, and Hosp.Mgt
Credits
3
Corequisites
None
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