Biology of Food

Catalog description

Biological principles applied to the nature of food, its production, and use in the human body. Topics include molecular biology, photosynthesis, respiration, macro- and micronutrients, anatomy and function of digestion, nutrition, food labeling, food safety, and issues of feeding a rapidly growing human population. Corequisite(s): BIO1050L Course Level: Undergraduate Schedule Type(s): Lecture Course Attribute(s): Wright State Core Grade Mode: Standard An additional fee is associated with this course.