The page uses Browser Access Keys to help with keyboard navigation. Click to learn moreSkip to Navigation

Different browsers use different keystrokes to activate accesskey shortcuts. Please reference the following list to use access keys on your system.

Alt and the accesskey, for Internet Explorer on Windows
Shift and Alt and the accesskey, for Firefox on Windows
Shift and Esc and the accesskey, for Windows or Mac
Ctrl and the accesskey, for the following browsers on a Mac: Internet Explorer 5.2, Safari 1.2, Firefox, Mozilla, Netscape 6+.

We use the following access keys on our gateway

n Skip to Navigation
k Accesskeys description
h Help
Cornell University    
  Jan 19, 2018
Courses of Study 2015-2016 [ARCHIVED CATALOG]

[Add to Favorites]

NS 3450 - Introduction to Physiochemical and Biological Aspects of Foods

(crosslisted) FDSC 2000  
Fall. 3 credits. Letter grades only.

Prerequisite: College-level courses in general chemistry and biology; organic chemistry or concurrent registration.

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, physical and biological phenomena that affect food quality, techniques of processing and preservation, microbiology and fermentation, food safety, regulation, and contemporary issues.

Outcome 1: Demonstrate the ability to define parameters that collectively determine the quality of foods, and describe the chemical, biochemical and biological phenomena that impact quality parameters.

Outcome 2: Demonstrate the ability to link the functionality of food ingredients with their chemical and physical, nutritional and biological characteristics in the context of specific foods or categories of foods.

Outcome 3: Identify and describe the physicochemical and biological phenomena that underlie the major methods of food preservation, and recognize foods whose quality is extended by the use of such methods.

Outcome 4: Demonstrate the ability to independently locate authoritative information on food regulation and composition, and on contemporary issues of national and international importance using federal web-based resources.

[Add to Favorites]