FOOD*2150 Introduction to Nutritional and Food Science F (3-0) [0.50]
This interdisciplinary course provides an introduction to the Food and Nutritional Sciences from both historical and modern perspectives. Major themes are the nutritional and functional properties of food, nutrient assimilation, food preservation and safety, and the interactions between food processing, diets and health. (Also listed as NUTR*2150.)
Prerequisite(s): (BIOL*1040 or BIOL*1080), CHEM*1040
Equate(s): NUTR*2150
Restriction(s): FOOD*2010, FOOD*3090 Not available to students registered in BASC.AHN major.
Department(s): Department of Food Science