Food Science

Catalog description

This course emphasizes the scientific method and the chemical and physical changes that occur during preparation and processing of food products. The relationships between the chemistry of the major food components (carbohydrates, fats and proteins) and their functionality in food systems are examined. This course requires a laboratory research project that involves writing a research proposal, conducting primary and secondary research, conducting a consumer test, analyzing data, and writing a final laboratory report following the scientific method described in the course.