NUTR 3213 - Food Science and Production (3) SP

Emphasis on the scientific aspect of the study of foods; multicultural aspect of food selection and production; and planning, production and service of meals. Individual experimentation using sensory techniques to evaluate the acceptability of food; individual planning, preparation and presentation of meals taking into consideration nutritional and cultural requirements, budget restraints, timing of preparation, and methods of service.

Prerequisite: NUTR 1213 and CM 1013 with a grade of “C” or higher.
Lecture, 2 hours;
Laboratory, 3 hours.