Summer 2016
> Health Sciences
> NUTR.2010
> 021
Course No: NUTR.2010-021; SIS Class Nbr: 3889; SIS Term: 2540
Course Status: Registration Closed
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 & Instructor
- Prerequisites: Nutritional Sciences majors only. Permission number required.
- Core Codes: LCAP
- Credits: 3; Contact Hours: 3
- Instructor: Mary Keyes
-
UMass Lowell Bookstore
When Offered & Tuition
- T,Th | 6:00 PM-8:50 PM ET
- 2016 Summer: Jul 06 to Aug 16
- Course Level: Undergraduate
-
Tuition: $1020
- Note: There is a $30 per semester registration fee for credit courses.
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