NUTR 212 Food: Science and Technology
This course is designed to introduce students to the basic chemical, physical, and microbiological aspects of food and the integration of basic sciences in the food industry. Students will examine the scientific, technical, and practical aspects involved with the harvest, storage, manufacture, preservation, packaging, distribution, and marketing of food products. Discussion of current food controversies and scientific literature will be integrated throughout the course.
Prerequisite
Eligible to enroll in
ENGL 121
Hours Weekly
3 hours weekly
Course Objectives
- 1. List and describe the basic function and food sources of the macro and micro nutrients.
- 2. Examine the properties of water and its activity in the body.
- 3. Discuss the principle of moisture reduction.
- 4. Explore food product development.
- 5. Discuss the pros and cons of food nanotechnology.
- 6. Describe the methods of heat and cold preservation.
- 7. Examine food toxicology.
- 8. Discuss the relationship between food and cancer.
- 9. Outline the regulatory aspects of food.
- 10. Explore consumer food safety measures and discuss foodborne pathogens.
- 11. Discuss the use of food additives and dietary supplements.
- 12. Define and discuss the word “organic” when applied to food.
Course Objectives
- 1. List and describe the basic function and food sources of the macro and micro nutrients.
- 2. Examine the properties of water and its activity in the body.
- 3. Discuss the principle of moisture reduction.
- 4. Explore food product development.
- 5. Discuss the pros and cons of food nanotechnology.
- 6. Describe the methods of heat and cold preservation.
- 7. Examine food toxicology.
- 8. Discuss the relationship between food and cancer.
- 9. Outline the regulatory aspects of food.
- 10. Explore consumer food safety measures and discuss foodborne pathogens.
- 11. Discuss the use of food additives and dietary supplements.
- 12. Define and discuss the word “organic” when applied to food.