HWS 235Fundamentals of Food Science

Catalog

FUNDAMENTALS OF FOOD SCIENCE Fundamentals of Food Science introduces students to the fundamental aspects of food science, including basic chemistry and biology concepts in both classroom and kitchen settings. This course will cover the chemistry of food science and nutrition, including the components of food and effects of temperature, introductory food-related microbiology, including bacteria and fungi contributions to food, and the genetics of food, including food production and personal tastes. There is a $43 non-refundable fee associated with this course.