Laboratory required. Study of the chemical and physical properties of food and the effects of processing, preparation, preservation and storage.
(4 laboratory) Application of food science principles (chemical and physical properties) to food preparation, objective and subjective evaluation, and recipe modification.
Laboratory required. Study of health, cultural, economic, culinary arts and contemporary nutritional concepts in quantity foodservice applications.
(2 laboratory) Laboratory to accompany FND 320.
Advanced study of breastfeeding benefits, support and promotion within the field of food, nutrition and dietetics.
Advanced study of physiological and biological changes occurring with aging on nutrition status, nutrient requirements, and physical ability; with emphasis on the relationship between optimal nutrition, activity, and successful aging.
Nutrition education and application strategies to enhance dietary change.
Advanced study of variable topics within the field of food, nutrition and dietetics.