NUTR 1102
Intro Foods: Plant Origin
Lec 01 selected
A study of the variety of edible plant sources including vegetables, fruits, grains, pulses, mushrooms, nuts, spices and herbs, ingredients: powders, flours, starches, sugars, proteins, fibres and oils, foods: pasta, bread, tea, coffee, chocolate, alcoholic beverages, food composition, preparation, preservation, safety and handling. Laboratory required
Sections
Lecture
Lec 01
Mon, Wed 9:00-10:15
Syllabus
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