NUTR 212 Food: Science and Technology
This course is designed to introduce students to the basic chemical, physical, and microbiological aspects of food and the integration of basic sciences in the food industry. Students will examine the scientific, technical, and practical aspects involved with the harvest, storage, manufacture, preservation, packaging, distribution, and marketing of food products. Discussion of current food controversies and scientific literature will be integrated throughout the course.
Prerequisite
Eligible to enroll in
ENGL 121
Hours Weekly
3 hours weekly