DIET 2200 - Food Science & Prep with Lab

Prerequisite: BIOL 1121 or BIOL 1125 or CHEM 1115 /CHEM 1117 ; co-requisite: DIET 2201. Provides knowledge of food science, cooking and baking principles; physiology of taste; components of food including color and flavor pigments (phytochemicals); application of scientific reactions during preparation and cooking; accurate weighing and measuring skills; proper tasting and product evaluation techniques; safe handling of knives, kitchen equipment, and food products. Instruction will include sanitary food experimentation and preparation in a food laboratory in addition to classroom lectures. Laboratory fee 4 credits