NTR 324
Food Science
Nutrition · Faculty of Nursing and Health Sciences · 3 credits
Description
This course covers the changes in basic constituents of foods (carbohydrates, lipids, proteins, vitamins, minerals, food enzymes, and water) resulting from processing and preparation. It also covers the principles of food spoilage and food preservation, and the manufacturing of traditional Lebanese food products. Prerequisite: NTR 320.
Prerequisites