Course Description
This course is designed to provide an overview of food structure and its chemical & physical properties. The effect of technology and preservation on food safety, quality and nutritive contents will be investigated. Factors influencing organoleptic properties and nutritive value will be explored. A comprehensive review of Saudi, GCC, USA FDA and other food and nutrition organizations that concerns national and international food and nutrition regulations will be studied.
Course ID: NUTR 215
| Credit hours | Theory | Practical | Laboratory | Lecture | Studio | Contact hours | Pre-requisite | 4 | - | BIOL 131; CHEM 134 |
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