Course	Section	Credits	Instructor	Dates	Status	Call Number
NUTR 326	1001	3 (3 max credits)	Matusz Dawn	Jan. 21, 2025 to May. 10, 2025	Open	22035

Description

The intent of this course will be the in depth study of food science. The course materials will concentration on the selection of foods and the chemical and physical properties of food that affect their preparation and acceptability. Basic fundamentals of food science and underlying technology associated with providing a safe, nutritious, and abundant supply of fresh and process foods to humans.

Prerequisites

Notes

This is a hybrid class; class is half face-to-face and half online.
Prerequisites: CHEM 108 or higher, HMD 130, FAB 230; 4-month (minimum) Cengage Unlimited + Online Learning Platform subscription (semesterly & yearly options available) - https://cengage.force.com/s/article/Cengage-Unlimited-FAQs-and-General-Info; https://www.cengage.com/unlimited/; computers (not chromebooks), webcams, microphones, calculators required
Students who have not submitted immunization records and students who have accepted online-only agreements are not eligible to enroll in classes with any in-person requirements.

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