NDFS 175

Introduction to Food Science

Course Description

Overview of food science principles of engineering, biology and physical sciences related to the processing, preservation and understanding of food production. Chemical nature of foods, food additives and food safety from the perspective of family and consumer science educators.

When Taught

Winter

Grade Rule

Grade Rule 8: A, B, C, D, E, I (Standard grade rule)

Min

3

Fixed

3

Fixed

3

Fixed

0