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NUTRI 335: Principles of Food Science (Coppola)

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    72654

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    This course is designed to introduce students to the fundamentals of food science and underlying technology associated with providing a safe, nutritious, and abundant supply of fresh and processed foods to humans. Students are introduced to the nature and scope of the world food problem as well as the solutions that have been proposed. This is followed by an introduction to looking at foods and food systems in scientific terms and how understanding basic scientific principles explains how and why we process, prepare, and store foods for human consumption. Students will be introduced to how the food industry and regulatory agencies deal with potential health hazards associated with toxic chemicals and disease-causing organisms that can be present in foods, and how food preservation and processing can extend food availability from times of plenty to times of scarcity and from regions of surplus to regions of deficiency.

    This page titled NUTRI 335: Principles of Food Science (Coppola) is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Jessica Coppola.