Course Description

54-270 Introductory Foods F,W(3-2)

Scientific principles and their application to food preparation and food consumption. An integrated lecture and laboratory approach is used to study the chemical and physical properties of foods.

Prerequisites: OAC Chemistry or one of 19-100, 19-104, 19-106, 19-110.

Exclusions: 26-270.

Course Profile

1998-99 Undergraduate Calendar