NTR 300 Food Science

Fall/Spring Alternate Years

An in‐depth didactic review of the physical and chemical properties of carbohydrates, proteins, fats and water. Each macronutrient is discussed from its smallest starting molecule to its complex role in food items. Other related topics include food safety and food‐borne illness, food preservation and processing, culinary techniques, food regulations and standards, food additives, food technology, and subjective evaluation of food. Corequisite: NTR 301

4 credit hours