HRTM B447 - Food Science

Institution:

University of South Carolina-Beaufort

Subject:

Description:

(Prerequisite: HRTM B242) The effects of cooking, processing and storage of food on nutrient content, sensory perception and functionality. Two lecture and two laboratory hours per week.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture/Lab

Notes:

Additional Information:

Historical Version(s):

08/15/2008 - 06/30/2013 

Institution Website:

www.uscb.edu

Phone Number:

(843) 208-8000

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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