FAB 475: The Science of Cuisine
Section: 1001
| Course | Section | Credits | Instructor | Dates | Status | Call Number |
|---|---|---|---|---|---|---|
| FAB 475 | 1001 | 3 (3 max credits) | Bergman Christine | Jun. 9, 2025 to Jul. 11, 2025 | Open | 54226 |
Description
Scientific principles influencing safety of food ingredients, cuisine sensory quality, and nutrient profiles including the human body's digestion, absorption and metabolism. Develop and analyze recipes and menus designed to meet customers' health, ethnic, and sensory preferences. Address the obesity, chronic disease global epidemics, and the sustainability of global food production.Prerequisites
HMD 130 (min C grade) and any Lab Science
Notes
This is an Internet class; refer to Canvas instructions at https://unlv.instructure.com.Summer Term registration policies are not the same as Spring and Fall. Failure to familiarize yourself with Summer Term registration policies and procedures may result in penalties. Courses must be dropped the business day prior to start date to avoid penalties. Visit the Summer Term website at summerterm.unlv.edu for complete registration and schedule information.
- Payment Deadlines:
Due Date: 6/6/2025
Last Day to Pay Late: 6/10/2025
- Drop Deadlines:
100% Refund: 6/8/2025
50% Refund: 6/13/2025
Last Day to Drop: 6/27/2025
This data is for informational purposes only. Please see for a full catalog and more information.