NUT 1104 Food Sciences I
3 units
Food and Nutrition
Faculty of Health Sciences
Definition of the characteristics of the food groups, the composition and the variety of the foods. Methods of manufacture, preparation, cooking, preservation and qualitative assessment of foods. Studies of the physicochemical properties of food constituents (carbohydrates, lipids, proteins, fibers) as well as their interactions under different conditions.
Components:
Lecture
Requirements:
Prerequisites: 4U biology, 4U chemistry or equivalents.
Previously Offered Terms:
Fall
Summer
French Equivalent:
Organized
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Clear Expectations
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4.79
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Learned a Lot
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4.73
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Fair Assessments
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