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NUD 431

Recipe Development and Testing

Fundamental principles of food quality evaluation and development of standards taste, flavor, shape, size, texture, colour and appearance; principles of recipe formulation and presentation.  Acceptability trials, selection of participants, analysis of results; emphasis on development and testing of more economical and nutritious foods from familiar and commonly used and acceptable ingredients or new breeds (variety) of food stuffs.

Course Code
NUD 431
Department
Nutrition and Dietetics
Campus
Sumas University
Level
400 Level, Undergraduate
Instructor
Sumas University Lecturer
Semester
First Semester
Credit
2 Units
Method
Lecture