FOOD SCIENCE

Catalog description

This course will explore the science of food by examining the basic chemistry of carbohydrates, proteins and lipids. This course will provide students the opportunity to examine food in scientific terms and test theoretical principles using the scientific method of observation, measurement, recording, reasoning and reporting. In a laboratory setting students will apply their knowledge and skills to observe, measure, record, control and modify the chemical and physical properties of food. Students will examine chemical reactions and key chemical compounds that relate to oxidative and structural changes in food, as well as food quality.