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Food Science (HLSC-310)

Introduction to physical and chemical changes in ingredients and nutrients during food preparation and storage. Experimentation through manipulation of food variables. Development of professional skills: menu design, food preparation, recipe modification, nutrient analysis, culinary techniques, and economics of nutrition management. Prerequisites: HLSC 215, HLSC 216, and INCHEM 103. Fall, Spring.

Section: HLSC-310-01C
Credits: 4
Faculty: Dena B Shields
Days: MW
Time: 2:00PM‑5:45PM
Location: JOSL-008
Start/End Date: Jan. 21, 2014 - May 9, 2014
Instructional Method: Incorporates Lec & Lab/Studio