Course Description
This course is designed to introduce the student the basic principles of food processing and preparation, general characteristics of raw food materials, processing and preservation of foods; processing factors that influence quality .The practical aspects of food items consumed in everyday meal to edible portions of various food items. Preparation and evaluation restricted diet for patient.
Course ID: NUTR 311
| Credit hours | Theory | Practical | Laboratory | Lecture | Studio | Contact hours | Pre-requisite | 3 | - | NUTR 224, NUTR 215 |
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Published on: 26 June 2014
Last update on: 13 September 2022
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