Introduction to Food Science ((3 Credit Hours))

Catalog description

The science of food is studied in this course through discussion of food production and processing. Topics of study include careers in food science, the chemical components of food, safe food production, food quality inspection and grading, food preservation, laws and regulations related to food labeling, and food purchasing trends of consumers. Production and processing of milk, meat, poultry, fish, grains, fruits and vegetables, oils, candy, and beverages are studied through the course.