Introduction to Food Science

Catalog description

Nutrition 1100 is an introduction to basic chemical, physical and biological aspects of food and the ways in which these sciences are integrated into the food industry. In this course, students examine technical and practical aspects involved in production, manufacture, preparation, preservation, packaging, and storage of food products. Students learn about food science using contemporary scientific sources and hands-on experiments. Additionally, current controversies in food science are explored. Science general education class. (Formerly BIO-116. Students cannot receive credit for both BIO-116 and NTR-1100.)