Food Science with Lab

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Note: This course is not available for the current semester.

Course No: NUTR.2010; Last Offered: Summer 2017;

Course Description

This course explores the basic principles of food science such as: food preparation, food ingredients and food preservation, regulatory agencies and food regulations, and concepts that relate to food safety, recipe alteration and menu design. The laboratory component demonstrates and illustrates the chemical and physical properties of foods including the effects of processing, ingredients, and storage on food quality and nutrient retention.

Prerequisites & Notes

  • Prerequisites:
  • Special Notes:
  • Credits: 3; Contact Hours: 3

Questions About This Course?

Contact the Advising Center at 978-934-2474 or

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