NS 345
Introduction to Physicochemical and Biological Aspects of Foods
Fall. 3 credits. Prerequisites: college level courses in chemistry and biology. Letter grades only. R. Parker.
Comprehensive introduction to the physical, chemical, and nutritional properties of foods and to the principles and practice of food science and technology. Topics include chemistry and functionality of commodities and ingredients, chemical and physical phenomena that affect food quality, techniques of processing and preservation, microbiology and fermentations, food safety and regulation.