Course Code: 1100

Department: Other

Course Type: Nutrition

Course Format: Online

Credits: 3

Course Description

Introduction to basic chemical, physical, and microbiological aspects of food and the ways in which these sciences are integrated into the food industry. Course will examine technical and practical aspects involved in harvest, storage, manufacture, preservation, packaging, distribution, and marketing of food products. Current controversies in food science will be explored.
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Prerequisites
Reading proficiency.
Program Requirement
General Education List,General Studies A.A. with Area of Concentration in Food Science,General Studies A.A. with Area of Concentration in Food Science,General Studies A.A. with Area of Concentration in Dietetics,General Studies A.A. with Area of Concentration in Dietetics,General Studies A.A. with Area of Concentration in Health Education,Culinary Arts, A.A.S.,Hospitality Services Management, A.A.S.