FOSC 0301 - Introduction to Food Science

Institution:

Tuskegee University

Subject:

Description:

1st Semester, Lect. 3, 3 credits. An overview of basic scientific principles involved in food science as related to the food industry. A study of food components, their functionalities in food processing, principles, technologies and emerging technologies involved in food processing. preservation, food safety and nutrition are presented. Quality aspects of specific food and food products will also be discussed. Prerequisite: CHEM 232; BIOL 101, 102; MATH 108.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.tuskegee.edu

Phone Number:

(334) 727-8011

Regional Accreditation:

Southern Association of Colleges and Schools

Calendar System:

Semester

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