About NFS 1072 B
Integrated lecture-lab course that explores the scientific concepts underlying why foods do what they do in the kitchen. Applications include topics such as ice cream, gluten, and molecular gastronomy. Labs and final project provide opportunities to design, conduct, and evaluate experiments investigating culinary phenomena. Prerequisite: Nutrition and Food Sciences major or Instructor permission.
Notes
Non-NFS majors should email Laura.Almstead@uvm.edu to request an override; NFS majors only; Open to degree and PACE students
Syllabus Unavailable
Please contact the instructor for information about this course.
Important Dates
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| Last Day to Drop | |
| Last Day to Withdraw with 50% Refund | |
| Last Day to Withdraw with 25% Refund | |
| Last Day to Withdraw |
Resources
Other Sections
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Nutrition and Food Sciences: Kitchen Science (NFS 1072 A) Quick Course Review Quick View
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- CRNCreditsInstructors
- 12481 3 Laura Almstead
- DatesDays of the WeekTimes
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NFS 1072 B is closed to new enrollment.
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