Online and Continuing Education

Course Details

FUNDAMENTALS OF FOOD SCIENCE

Course Number: HHPA-281

Course Description: Insights into the chemical and physical properties of foods and beverages; factors influencing food quality during processing, preparation and storage; safety concepts; preservation, fermentation and cooking methods; recipe modification; sensory and objective evaluation of foods; Includes laboratory (in home kitchen). Prerequisites: HHPA 280 Nutrition. Offered spring and summer. 4 credits.

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