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Nov 26, 2024
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NUTR 4200 - Experimental Foods
Factors which affect results of different methods used in food preparation. Research techniques and food product development using subjective and objective evaluation of products.
Requisites: C or better in ((NUTR 2250 and 3000) and (NUTR 3100 or 3350) and PSY 2110)
Credit Hours: 4
OHIO BRICKS Capstone: Capstone or Culminating Experience
General Education Code (students who entered prior to Fall 2021-22): 3
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: - Students will be able to demonstrate a synthesis of knowledge and a capacity to think critically with respect to the development and evaluation of food products.
- Students will be able to demonstrate effective use of recent research and theory in food science.
- Students will be able to demonstrate oral and written communication skills.
- Students will be able to demonstrate proficiency in food analysis, including proximate analysis.
- Students will be able to evaluate consumer information to determine if it is consistent with accepted scientific evidence.
- Students will be able to apply research methods used in food and nutrition related professions.
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