NUTR 326 - Principles of Food Science

(3 units)

Concentration on the selection of foods and the chemical and physical properties of food that affect their preparation and acceptability.

Maximum units a student may earn: 3

Prerequisite(s): CHEM 121A and CHEM 121L;
Prerequisite or co-requisite: CHEM 220A/CHEM 220L or CHEM 341

Grading Basis: Graded
Units of Lecture: 3
Offered: Every Fall

Student Learning Outcomes
Upon completion of this course, students will be able to:
1. review the fundamentals of the food industry and explore how food is processed and developed for convenience, nutrition and safety.
2. identify the reasons behind food deterioration and spoilage and describe the basic methods used to preserve foods.
3. examine the fundamental molecules that provide the structure, function and chemical/physical properties of foods.
4. describe functional properties of foods and examine how foods are transformed under certain conditions.

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