|54-270 Introductory Foods F,W(3-2) [0.50]|
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.|
|1998-99 Undergraduate Calendar|
Last revised: May 31, 1998.