Food Science integrates an interdisciplinary scientific approach to food and its components. Relationships between the chemical composition of food and sensory properties are delineated. In this course students evaluate the effects of processing, preparation, and storage on the quality, safety, and nutritive value of various food categories. Further, this course examines the application of technology to both improve and expand the food supply. Food science applies concepts from nutrition, health, biology, and chemistry to discern how the various ingredients in foods interact. Laboratory testing and food science techniques specific to the science of food are explored.
Prerequisites
| The following courses must be taken prior to this course |
|---|
| ENG 010A - Basic Writing or ENG 011 - Basic Writing II or ESL 011 - Basic Writing II |
| REA 011 - Fundamentals of College Reading or REA 017 - Vocabulary and Reading Comprehension Development II |
| MAT 080 - Fundamentals of Mathematics |
Sections
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deadlines
| Term | Location | Sections |
|---|---|---|
|
2025 Spring Semester - 15 Week Sections
|
Blue Bell
|