(formerly 1110) This course is a study of the physical, chemical, and nutritive properties of food; the changes that occur during food preparation, storage, and handling; the factors affecting food acceptability and quality. Restricted to Foods and Nutrition Major or Minor students. Three lecture hours, three-hour laboratory. 08-09-2021-08-12-2021 Lecture Monday, Wednesday, Friday 08:30AM - 09:20AM, Kelley Memorial Bldg, Room 211
- Teacher: Hiwot Haileslassie