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
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