Essentials of Food Science

Essentials of Food Science
Overview of food science, including chemical, physical and microbiological principles related to food processing, storage, and utilization. Current issues in food science.
 Hours3.0 Credit, 3.0 Lecture, 0.0 Lab
 PrerequisitesCHEM 101; or CHEM 105; concurrent enrollment in NDFS 251
 NoteThis class should be taken concurrently with NDFS 251.
 TaughtFall, Winter, Spring
 ProgramsContaining NDFS 250
Course Outcomes

Concepts and Principles

Explain the basic concepts and principles of Food Science

Current Food Science Topics in the News

Recognize (distinguish) current topics in the news and in lay literature as being related to Food Science and Technology

Consumer Concerns

Evaluate the scientific validity of various consumer concerns regarding food production, preservation, and storage

Topics in Scientific Literature

Obtain further information on Food Science topics through library research of the scientific literature

Food Science in your Major

Explain how Food Science knowledge applies to your major field of study, and make the connection between what you're learning and what you plan to do after graduation

Problem Solving

Solve Food Science related problems.

Food Safety and Quality

Determine your level of confidence in the safety and quality of the food available to you, having gained an understanding of what happens to food between farm gate and dinner plate