Id: 039955 Credits Min: 3 Credits Max: 3

Description

This course explores the basic principles of food science such as: food preparation, food ingredients and food preservation, regulatory agencies and food regulations, and concepts that relate to food safety, recipe alteration and menu design. The laboratory component demonstrates and illustrates the chemical and physical properties of foods including the effects of processing, ingredients, and storage on food quality and nutrient retention.

Prerequisites

Pre-Req: Nutritional Sciences majors only. Permission number required.

View Current Offerings