CUL 150
Food Science
Fayetteville Technical Community College · UGRD · Fall 2026
2 sections1 open now
Catalog description
This course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Emphasis is placed on practical application of heat transfer and its effect on color/flavor/texture, emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be able to demonstrate an understanding of these principles as they apply to food preparation in an experimental setting.
Sections
Current meeting, instructor, credit, and enrollment details
0001
FullSeats: 20/20 seats Last recorded: Aug 7, 2026, 8:33 PMClass #5030Fall 2026UGRD2.0 credits
0 available20 enrolled20 capacity0 waitlist
- Days & times
- We · 2:00 – 2:50 PMWe · 3:00 – 3:50 PMFr · 2:00 – 2:20 PM
- Meeting dates
- Aug 17 – Dec 12
- Location
- Horace Sisk Cafeteria Bldg 707; Horace Sisk Cafeteria Bldg 701B; Horace Sisk Cafeteria Bldg 701B; Distance Education Virtual Rm. INET
- Instructor
- Locklear, L
Details checked 8 hours agoSeats checked 8 hours ago
5H01
5 openSeats: 10/15 seats Last recorded: Aug 7, 2026, 8:33 PMClass #6911Fall 2026UGRD2.0 credits
5 available10 enrolled15 capacity0 waitlist
- Days & times
- Mo · 1:00 – 2:50 PM
- Meeting dates
- Aug 24 – Oct 12
- Location
- Horace Sisk Cafeteria Bldg 701A; Horace Sisk Cafeteria Bldg 701A
- Instructor
- Santucci, S
Details checked 8 hours agoSeats checked 8 hours ago
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