2014-2015 Undergraduate Catalog 
    
    Mar 28, 2024  
2014-2015 Undergraduate Catalog [ARCHIVED CATALOG]

DIET 2200 - Food Science & Prep with Lab


Prerequisite: Nutrition major, minor, or permission of instructor. 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 food laboratory in addition to classroom lectures. Laboratory fee. 4 credits