|42-215 Introduction to Nutritional and Food Sciences 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. The course is co-operatively taught with the Department of Nutritional Sciences. Also listed as 71-215.
|Prerequisites: (19-104 or 19-130), 15-103.|
|Exclusions: 42-201, 71-212, 71-215.|
|1998-99 Undergraduate Calendar|
Last revised: May 31, 1998.