NUTR 441 Studies the scientific principles behind modern culinary techniques, with emphasis on sensory evaluation, nutrient quality, and health. Prerequisite: NUTR 300 or equivalent. Recommended: general and organic chemistry. Enrollment is limited.
Students will need access to a fully equipped standard home kitchen and access to a digital camera to upload photos of experiment results in order to complete course assignments. This course takes significant time to complete the at home laboratory experiences. Additional course expenses include textbooks and cooking and grocery supplies for in-home kitchen experiments.
Register for # 103363 · NUTR 441 · 3 credits · Online Learning; (view course introduction)
Students may start this course anytime during Winter Quarter, Jan. 4-March 20, 2010, and will have 10 weeks to complete this course following enrollment.
$768; Louise Peck, Lecturer, Interdisciplinary Program in Nutritional Sciences.
