Abstract:
This is a case history of the development of a course in food science and nutrition for non-food science majors. The course enrolls 2,600 students per year. Exams are deemphasized and interest in science is promoted. The hazards of this approach involve primarily interaction with the instructor's peers and with competing departments. The course material relates to everyday living and is well accepted by the students.
Keywords:
food science, nutrition
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