NUSC 3233

Food Composition and Preparation

University of Connecticut-Avery Point · UGRD · Fall 2026

1 section

Catalog description

Study of the composition of food and the physical and chemical changes that occur during preparation and/or processing that affect taste, palatability, shelf-life, and nutrient content.

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Class #connecticut_avery_point-3514Fall 2026UGRD3 credits

Days & times: No scheduled meeting time
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Instructor: Staff

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