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This course information is derived from the Online Course Catalog, which is under development. The information may not be accurate and is provided only as a convenience. Please consult the print or PDF version of the Course Catalog for all official course information.
Studies the basic principles of food science and their applications to food selection, preparation, preservation, and storage as well as factors affecting food safety and sanitation, palatability, and nutrients. Introduces current issues (biotechnology, genetically modified foods) for discussion. Requires writing of scientific reports of laboratory experiments. Includes lecture and laboratory. Laboratory coat required.