Foundations of Food Science ((1))

Catalog description

This course is designed to provide students with the fundamentals of food science including chemical, biological and physical basis of various foods. The chemical composition of foods, food microbiology, nutrition, food packaging, food processing, food engineering, food toxicology, and sensory science of foods will be explored. The use of each of these sub-fields in producing palatable, nutritious, sustainable and economical foods will be given particular attention. 50 minutes of lecture/discussion per week.