This course demonstrates how the laws of science are evident in producing, processing, preparing, preserving, and metabolizing food. Students learn how science connects to cooking, health, food storage as well as daily food encounters. The course covers the basic laws of chemistry, microbiology, and physics as they are applied to food components and complex food systems. Students learn scientific facts and principles that can be applied to a future career in food science and more creative, nutritious food handling. The requirements and opportunities for obtaining a food science career are explored as well as the impact of this career path on local, national, and global economies.
Prerequisites
Corequisites
Notes
Lab fee applies.