NTR-1100 Introduction to Food Science

Credits 3
Nutrition 1100 is an introduction to basic chemical, physical and biological aspects of food and the ways in which these sciences are integrated into the food industry. In this course, students examine technical and practical aspects involved in production, manufacture, preparation, preservation, packaging, and storage of food products. Students learn about food science using contemporary scientific sources and hands-on experiments. Additionally, current controversies in food science are explored.
Science general education class.
Formerly (Formerly BIO-116. Students cannot receive credit for both BIO-116 and NTR-1100.)
Course Outcomes

Identify the basic chemical, physical, and biological aspects of food.
Compare and contrast food selection and evaluation criteria.
Outline the production, manufacture, preparation, preservation, packaging, and storage of food.
Describe various methods of heat transfer.
Recall US government regulations concerning food.