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FOOD SCIENCE (4 cr.)
This course is an introduction to the composition, nutritive value and chemistry of foods; physical and chemical reactions that occur during food preparation; principles of purchasing and storage of food; aesthetic and economic aspects of food preparation; meal planning to provide attractive and nutritionally adequate meals; food labeling; food laws and food additives. Lecture and laboratory. Prerequisites: CHEM 1010 or 1110 or equivalent, and permission of instructor.