NUT 336Scientific Principles of Food I

University of Rhode Island · UGRD

Catalog

(4 cr.) Chemical, physical, sensory, and nutritional properties of food related to processes used in food preparation. Emphasis on water, carbohydrates, lipids, and the sensory evaluation of food. (Lab 2, Lec. 3/Lab 2, Online) Pre: NUT207 and NUT210 and CHM124 or CHM227.

Recent sections

Fall 2026 · 4 sections

Sep 9 – Dec 14

Section	Days & time	Location	Instructor
0001-LECClass #1402	Tu Th · 8:00 – 9:15 AM	Ballentine Hall 105	Sarah Larson
L01-LABClass #2078