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May 10, 2024
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NUTR 2200 - Science of Food I
Scientific principles applied to selection, storage and preparation of foods with emphasis on food macromolecules. Introduction to consumer food regulation and sensory analysis.
Requisites: NUTR 1100 and (CHEM 1210 or 1500 or 1510 or concurrent) and WARNING: No credit for both this course and the following (always deduct credit for the first course taken): NUTR 2250
Credit Hours: 3
Repeat/Retake Information: May be retaken two times excluding withdrawals, but only last course taken counts.
Lecture/Lab Hours: 2.0 lecture, 3.0 laboratory
Grades: Eligible Grades: A-F,WP,WF,WN,FN,AU,I
Learning Outcomes: - Demonstrate how to locate, interpret, evaluate, and use professional literature by producing a literature review on a topic of their choice.
- Demonstrate technical skill in the performance of techniques of food preparation.
- Demonstrate the application of food safety principles.
- Demonstrate understanding of food science principles and concepts as they relate to physical and chemical properties of food macromolecules.
- Demonstrate understanding of important food legislation and the regulatory environment to which food products are subjected.
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