FND 100

Food Science I

This course provides an introduction to the scientific principles and methods involved in the preparation of foods. Course content will emphasize an understanding of food composition and quality as well as basic sanitation in food handling and preparation in the laboratory and lecture. The effects of different cooking and processing techniques on food quality and composition will also be discussed. Topics will include HACCP, sensory evaluation, marketing boards, and current themes in Food Science.

Weekly Contact: Lab: 3 hrs. Lecture: 3 hrs.

GPA Weight: 1.00

Course Count: 1.00

Billing Units: 1

Prerequisites

None

Co-Requisites

None

Antirequisites

None

Custom Requisites

Available only to Nutrition and Food students

Mentioned in the Following Calendar Pages

*List may not include courses that are on a common table shared between programs.

FND 300 - Food Science II
FND 401 - Social and Cultural Dimensions of Food
FNS 200 - Quantity Food Management
Nutrition and Food