FS 1203 - Science and Technology of Foods

Institution:

Delaware Valley University

Subject:

Description:

This course explores the application of science and technology to foods. The goal of this course is for students to gain a basic understanding of molecular components of foods, relationships between food composition and food structures and functions, and the relationships of molecular properties to food characteristic and quality. The interaction, reaction, and evaluation of foods due to formulation, processing and preparation are considered. The economic, culinary performance, nutritional and food safety issues that relate to the processing and marketing of foods are also considered. Lectures elucidate the role of engineering, biotechnology, chemistry, biochemistry, nutrition, toxicology, and microbiology in supplying the world with safe and nutritious food. 2 hours Lecture and 3 hours Laboratory - 3 credits

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.delval.edu

Phone Number:

(215) 345-1500

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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