Overview
Description
Concentration on the selection of foods and the chemical and physical properties of food that affect their preparation and acceptability.
Requirements
Units
Lecture3
Catalog Details
Offering
Offered: Every Fall
Terms
fall
Attributes
Standard
Learning Outcomes
- review the fundamentals of the food industry and explore how food is processed and developed for convenience, nutrition and safety.
- identify the reasons behind food deterioration and spoilage and describe the basic methods used to preserve foods.
- examine the fundamental molecules that provide the structure, function and chemical/physical properties of foods.
- describe functional properties of foods and examine how foods are transformed under certain conditions.