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Prerequisites: NUSC 1165; Recommended preparation: CHEM 2241 or 2443. Cannot be taken for credit 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: 03-JUN-20 05.20.25.849496 AM
|1208 2536 1 001||Fall 2020||Storrs||In Person||Luo, Yangchao||001||Reg||MoWeFr 10:10am‑11:00am