Fall Term 2023 (1850)
★ 3 (fi 6)(FIRST, 0-0-3)
Fundamental food preparation skills and practical application of food theory to household food preparation issues through laboratory-based instruction. Prerequisite: NUTR 100.
Winter Term 2024 (1860)
★ 3 (fi 6)(SECOND, 3-0-3)
Design of concept, formulation, processing, packaging and labeling of a new food product and development of quality assurance and marketing strategies. Prototype development in the laboratory and testing of consumer acceptability. Prerequisite: NU FS 374. Pre- or corequisite: NU FS 353 or NU FS 403.