NUTR 3456 Experimental Foods
This course reviews the scientific (chemical and physical) properties and safety aspects of water and food, in both preparation and evaluation. Topics include carbohydrates (i.e. sugars, starches, fruits, and vegetables), lipids (i.e. oils and solid fats), and proteins (i.e. dairy, meat, and eggs), in addition to numerous aspects of the food supply (i.e. food safety, food preservation, and food additives). Additional focus on food science research, subjective and objective food evaluation as well as hands-on experience in the realm of food analysis and experimentation.
Prerequisite
Grade of C or better in
NUTR 3452.
Offered
Spring