NTR 301 Food Science Lab

Fall/Spring Alternate Years

A hands‐on, laboratory 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 and nutrition. 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. This course applies the food science principles through hands‐on experiments in the kitchen setting. Corequisite: NTR 300

0 credit hours