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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
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
