Major themes are the nutritional and functional properties of food, nutrient assimilation, food preservation and safety, and the interactions between food processing, diets and health. The course is co-operatively taught with the Department of Nutritional Sciences. Also listed as NUTR 215. You will be educated consumers of food. You will be motivated to apply principles of nutrition, food preservation and food safety.
Competence is developed via independent study and problem sets.
Evaluation is by mid-term tests and final examination. Second year students in Nutritional and Food Sciences and any student with a general interest in Food and Nutritional Sciences.