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Also offered as: NUSC 1645
Grading Basis: Graded
An introductory level course for students interested in the application of science to food. Nutritional and functional attributes of various food constituents are discussed. Issues concerning food processing and food safety are covered. CA 3.
Last Refreshed: 16-OCT-19 05.20.18.994670 AM
|1198 13765 1 001||Fall 2019||Storrs||In Person||Faustman, Larry||001||Reg||MoWeFr 9:05am‑9:55am
|1198 20716 ECE 800||Fall 2019||Off-campus||In Person||Yatsenick, Wendy
|800||ECE||0/200||Full Year High School Class|
|1198 20857 ECE 801||Fall 2019||Off-campus||In Person||801||ECE||0/200||Full Year High School Class|
|1203 4233 1 001||Spring 2020||Storrs||In Person||Mancini, Richard||001||Reg||MoWeFr 1:25pm‑2:15pm
||YNG 100||0/63||Meets with NUSC 1645.|