FST 504 - Food Science Principals

Institution:

Chatham University

Subject:

Description:

We will study scientific literature on nutrient availability before and after cooking, learn about chemical and physical and visual changes to food through various storage and cooking methods and investigate our sensory responses to certain foods in various types of physical and cultural settings.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

FST504

Additional Information:

Historical Version(s):

Institution Website:

www.chatham.edu

Phone Number:

(412) 365-1100

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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