FDSC 1101 - Science and Technology of Foods

Fall. 1 credit. Letter grades only.

C. Loss.

Explores the application of science and technology to foods. Lectures elucidate the role of engineering, biotechnology, chemistry, biochemistry, nutrition, toxicology, and microbiology in supplying the world with safe and nutritious food. An overview of food science as a discipline and career choice is given. A laboratory exercise in food development is undertaken.

Outcome 1: Identify and describe the subdisciplines of food science, and the importance of interdisciplinary interaction in the food industry and academia.

Outcome 2: Identify and describe basic concepts in Food Science.

Outcome 3: Explain how commercial ice cream is made.

Outcome 4: Be able to explain basic ingredient functionality in the context of ice cream formulation and production.

Outcome 5: Evaluate how foods and Food Science have an impact on our everyday lives.