NTR-1100 Introduction to Food Science

Credits 3
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.
Science general education class.
Prerequisite(s): Reading proficiency.
(Formerly BIO-116. Students cannot receive credit for both BIO-116 and NTR-1100.)