Understanding religious and ethnic foods with application to product development, production, and nutritional practices; emphasis on different food rules and priorities with attention given to different religious and ethnic groups within the US and around the world. Prerequisites: Junior or senior classification or approval of instructor; basic knowledge of food science and nutrition helpful. Cross Listing: NUTR 300/FSTC 300 Credits 3. 3 Lecture Hours.
Understanding religious and ethnic foods with application to product development, production, and nutritional practices; emphasis on different food rules and priorities with attention given to different religious and ethnic groups within the US and around the world. Prerequisites: Junior or senior classification or approval of instructor; basic knowledge of food science and nutrition helpful. Cross Listing: NUTR 300/FSTC 300 Credits 3. 3 Lecture Hours.
