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Prerequisites: NUSC 1165; Recommended preparation: CHEM 2241 or 2443. May not be taken out of sequence after passing NUSC 3271 or 3273.
Grading Basis: Graded
Study of the composition of food and the physical and chemical changes that occur during preparation and/or processing that affect taste, palatability, shelf-life, and nutrient content.
Last Refreshed: 17-JAN-22 05.20.28.185264 AM
|1228 2199 1 001||Fall 2022||Storrs||In Person||Luo, Yangchao||001||Reg||MoWeFr 10:10am‑11:00am