Description: This course introduces the principles of food science and food safety in the public marketplace, in healthcare institutions and in the home kitchen. Students learn the physiology and psychology of taste, the physical and nutrient composition of foods and the chemical changes that occur during food production, storage, and meal preparation, with emphasis on how these factors influence the quality, taste and nutrient content of the final product. Students complete a recipe modification assignment and conduct sensory evaluations on the modified recipe. Sustainable food systems are also addressed. Knowledge and skills in sustainable farming practices, food preparation, food science, and nutrient analysis allow dietitians to assist and manage within foodservice operations while supporting and protecting the environment. 2 hrs. lecture, 3 hrs. lab. Letter grade only.
Sections offered: Spring 2019 Spring 2020
Prerequisite: Graduate Status