NUFD 583: Nutritional Aspects of Food Processing and Handling
A course designed to study the theory and practice of evaluating food processing from a nutritional standpoint and to compare food availability with the effects that various kinds of processing have on nutrient content. This course is appropriate for graduate students and selected seniors in food and nutrition, food service management, biology, chemistry, and health sciences. 3 hours lecture.
Prerequisites: CHEM 130 and NUFD 150 and NUFD 182 or 192