NUTR 214 — Food Fundamentals

Food composition and structure. Scientific principles underlying physical, chemical, and nutrient content changes during food preparation. The role of ingredients and nutrients, and their interaction in food preparation. Culture of food including historical context and sustainability. Sensory evaluation and food safety.

• Rating: 3.56 out of 5 from 171 student reviews
• Difficulty: 2.67 out of 5
• Credits: 4
• Faculty: Faculty of Agric Environ Sci
• Department: Human Nutrition
• Taught by: Amani Al-asmar
• Prerequisite: FDSC 230 or corequisite with instructor's permission.

Sections offered

• Section 002 (Lab), Thu 9:05-9:55 am · Thu 10:05 am-12:55 pm — unknown seats open
• Section 003 (Lab), Thu 2:35-3:25 pm · Thu 3:35-6:25 pm — 19 seats open
• Section 004 (Lab), Tue 9:05-9:55 am · Tue 10:05 am-12:55 pm — 1 seats open
• Section 001 (Lec), Fri 8:35-11:25 am — 34 seats open