BIO 160 Introduction to Food Science

Food science is the multidisciplinary study of food, utilizing biology, chemistry, nutrition, engineering and other sciences.  This course is designed to give students a basic overview of the food science disciplines, with a specific focus on the scientific method.  Topics discussed include the physical and chemical properties of food, food microbiology, food analysis, sensory science, and the effects of food processing and preservation.  Three lecture and two laboratory hours per week.  Instructional Support fee applies.  Competency met: Scientific Reasoning and Discovery (3.0)
4 credits Fall, Spring, Summer
4 credits
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