ND 233: Food Science and Laboratory

Demonstrates how the laws of science are evident in producing, processing, preparing, preserving, and metabolizing food. Students will learn how science connects to cooking, health, food storage as well as daily food encounters. This course covers the basic laws of chemistry, microbiology, and physics as they are applied to food components and complex food systems. Students will 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. Lab fee applies.