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FOOD 2150 - Introduction to Nutritional and Food Science F (3-0) [0.50]

This interdisciplinary course provides an introduction to the Food and Nutritional Sciences from both historical and modern perspectives. Major themes are the nutritional and functional properties of food, nutrient assimilation, food preservation and safety, and the interactions between food processing, diets and health. The course is taught by the Department of Food Science. (Also listed as NUTR*2150.)


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