TR5115 Food Science
This course is an overview of food science for nutritionists. The composition and the chemical and physical properties of the major food groups are the focus. Sensory evaluation, food formulation, processing, and preparation are emphasized in the kitchen-based lab portion of the course. This course may be offered in a hybrid-online delivery model, with online lecture plus an on-campus lab.
Prerequisite
TR5141 and current food handler’s permit.