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

Notes

This is an Internet class; refer to Canvas instructions at https://unlv.instructure.com.

This data is for informational purposes only. Please see http://my.unlv.edu for a full catalog and more information.