DIET 2200 - Food Science and Preparation with Laboratory

Prerequisite: BIOL 1121 or BIOL 1125 or CHEM 1115 and 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.