(2 lecture) Prerequisite: FND 245 or FND 250 or FND 357. Co-requisite: FND 310L. Laboratory required. Study of the chemical and physical properties of food and the effects of processing, preparation, preservation and storage.
(4 laboratory) Prerequisite: FND 245 or FND 250 or FND 357. Co-requisite: FND 310. Laboratory to accompany FND 310. Application of food science principles (chemical and physical properties) to food preparation, objective and subjective evaluation, and recipe modification. Course fee required.
(2 lecture) Prerequisite: FND 310 and FND 310L. Co-requisite: FND 320L. Laboratory required. Study of health, cultural, economic, culinary arts and contemporary nutritional concepts in quantity foodservice applications.
Prerequisite: FND 245 or FND 250 or FND 357. Advanced study of breastfeeding benefits, support and promotion within the field of food, nutrition and dietetics.
Prerequisites: BIO 245. Basic nutrition concepts including individual nutrients and their association with disease states. Course is intended for nursing and other allied health professional students.
Prerequisites: FND 252. Nutrition education and application strategies to enhance dietary change.
(1-3 lecture) Prerequisite: FND 245 or FND 250 or FND 357. Advanced study of variable topics within the field of food, nutrition and dietetics. Repeatable for up to 6 credits under different subtitles.