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3234. Food Composition and Preparation Laboratory
1.00 credits
Prerequisites: NUSC 1165; concurrent enrollment in NUSC 3233; CHEM 2241 or 2443; open to Nutritional Sciences and Dietetic majors, others with instructor consent. May not be taken out of sequence after passing NUSC 3271 or 3273.
Grading Basis: Graded
Laboratory techniques related to composition of foods, and the physical and chemical changes that occur during preparation.
Last Refreshed: 18-MAR-24 05.22.47.072031 AM
Term | Campus | Instruction Mode | Instructor | Section | Session | Schedule | Location | Enrollment | Notes | |
---|---|---|---|---|---|---|---|---|---|---|
1248 10360 1 001 | Fall 2024 | Storrs | In Person | Brownbill, Rhonda | 001 | Reg | Mo 1:25pm‑4:25pm |
JONS 137 | 0/16 | |
1248 10361 1 002 | Fall 2024 | Storrs | In Person | Brownbill, Rhonda | 002 | Reg | We 1:25pm‑4:25pm |
JONS 137 | 0/16 | |
1248 10362 1 005 | Fall 2024 | Storrs | In Person | Brownbill, Rhonda | 005 | Reg | Tu 12:30pm‑3:30pm |
JONS 137 | 0/16 |