NS 3450 - Introduction to Physiochemical and Biological Aspects of Food

(crosslisted)
(also FDSC 2000)

Fall. 3 credits. Letter grades only.

Prerequisites: college-level courses in chemistry and biology. Two evening prelims.

R. Parker.

Comprehensive introduction to the physical, chemical, and nutritional properties of foods and to the principles and practice of food science and technology. Topics include chemistry and functionality of commodities and ingredients, chemical and physical phenomena that affect food quality, techniques of processing and preservation, microbiology and fermentation, food safety, regulation, and contemporary issues.