FOOD-GE 2216
Advanced Foods
New York University · UGRD · Fall 2026
1 section
Catalog description
Principles and practice of indentification, comparison, and evaluation of selected foods, ingredients, techniques, and equipment for recipe formulation, menu planning, or preparation with an emphasis on modifications to meet specific nutritional or other requirements.
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001
Availability not recently verifiedClass #new_york-FOODGE2216Fall 2026UGRD3 credits
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