FAB 475: The Science of Cuisine
Section: 1001
| Course | Section | Credits | Instructor | Dates | Status | Call Number |
|---|---|---|---|---|---|---|
| FAB 475 | 1001 | 3 (3 max credits) | Bergman Christine | Jan. 21, 2025 to May. 10, 2025 | Open | 25106 |
Description
Scientific principles influencing safety of food ingredients, cuisine sensory quality, and nutrient profiles including the human body's digestion, absorption and metabolism. Develop and analyze recipes and menus designed to meet customers' health, ethnic, and sensory preferences. Address the obesity, chronic disease global epidemics, and the sustainability of global food production.Prerequisites
HMD 130 (min C grade) and any Lab Science
Notes
This is an Internet class; refer to Canvas instructions at https://unlv.instructure.com.This data is for informational purposes only. Please see for a full catalog and more information.