NTDT 201 - Food Concepts (3cr.)

Credit(s): 3

FOOD CONCEPTS
Component: Lecture
Food selection and preparation as related to chemical and physical properties of food. Includes composition and structure of foods, functions of ingredients and methods to achieve desirable sensory and nutritional attributes of foods.
Repeatable for Credit: N Allowed Units: 3 Multiple Term Enrollment: N Grading Basis: Student Option
RESTRICTIONS: Open to APN, DIET, and NMS majors and minors only.

Course Typically Offered: Fall and Spring

General Education Objectives:
Communicate Effectively in Writing Communicate Through Creative Expression Work Collaboratively Across a Variety of Cultures Reason Quantitatively