NUTR 241 Culinary Nutrition Science will explore the scientific principles behind modern culinary techniques that transform raw foodstuffs into prepared foods that are both appealing and have nutritional value. Looking at foodstuffs as combinations of solids, liquids, and gases, students will analyze the physical and chemical forces that contribute to creating an edible and desirable food product. Students also will become familiar with the standard methods of sensory evaluation of foods. The labs for this course will be held at the Chef’s Table at Local Point in Lander Hall.
- Instructor: Anne-Marie Gloster, PhD, RD
- 3 credits
- Prerequisite: NUTR 200 (formerly NUTR 300)
- Elective for the Minor in Nutritional Sciences