Description:
Investigate interplay between food composition, chemical and physical interactions in food preparation. Develop techniques for quantity food production with consideration of sustainable practices. Introduce menu planning variables and demonstrate menu planning for various populations.

Prerequisites:
Non-SFN Majors: FN 206 and either CHEM 106 or CHEM 117 ; SFN Majors: FN 206 and CHEM 101

3 cr.

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