Publication Date
2020
Course Name
Applied Food Principles
Abstract
This course will examine food and ways it is modified based on food trends. It will include recipe analysis using computer software, adapting recipes to be consistent with common food modifications, and completing a market survey. Lab activities will include preparation of recipe variations with sensory evaluations and chemical analysis.
Recommended Citation
Health, Nutrition and Dietetics, "NFS200" (2020). Curriculum Proposals. 534.
https://digitalcommons.buffalostate.edu/curprop/534
Archival Statement
This material is part of a digital archival collection. This item was created or digitized prior to April 24, 2026, or is a reproduction of physical media created before that date. It is preserved specifically for research, reference, or historical recordkeeping. In accordance with the ADA Title II regulations, Butler Library provides accessible versions of archival materials upon request for affiliated faculty, staff, and students. To request an accommodation for this item, please submit a remediation request form.
