Nov 12, 2024  
OHIO University Undergraduate Catalog 2019-20 
    
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OHIO University Undergraduate Catalog 2019-20 [Archived Catalog]

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NUTR 2250 - Principles of Food Science

Scientific principles of food science applied to food components and complex food systems. Connects production, processing, cooking, and preservation to health and wellness for future food and nutrition professionals.

Requisites: C or better in NUTR 1000 and (CHEM 1210 or 1510) and RHT 1330 and WARNING: No credit for both this course and the following (always deduct credit for the first course taken): NUTR 2200 or 2220
Credit Hours: 4
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 3.0 lecture, 3.0 laboratory
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Learning Outcomes:
  • The student will be able to demonstrate understanding of food science principles as they relate to physical and chemical properties of food macromolecules.
  • The student will be able to show the relationship between food science principles to food quality and safety in complex food systems.
  • The student will exhibit technical skill in techniques of food preparation.
  • The student will be able to demonstrate technical skill in objective and sensory food analysis.


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