CH 212 - Food Science: MOT Natural Science

Institution:

DeSales University

Subject:

Chemistry

Description:

Fundamentals of food science and technology. This, course examines the chemical and physical, principles of cooking. Topics include a survey of, the food groups, principles of baking,, fermenting,, brewing, and distilling. The laboratory, will include chemical analysis of foods, cooking,, and field trips. Lecture 2 hours, lab 2 hours., Course fee.

Credits:

3.00

Credit Hours:

Prerequisites:

MOT: Mathematics., Must register for CH-212L.

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.desales.edu

Phone Number:

(610) 282-1100

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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