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.
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.
(2 laboratory) Prerequisite: FND 310 and FND 310L. Co-requisite: FND 320. Laboratory to accompany FND 320. Course fee required.
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.
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.