FDSC 1101

FDSC 1101

Course information provided by the Courses of Study 2022-2023.

Explores the application of science and technology to foods. Lectures elucidate the role of engineering, biotechnology, chemistry, biochemistry, nutrition, toxicology, and microbiology in supplying the world with safe and nutritious food. An overview of food science as a discipline and career choice is given. A laboratory exercise in food development is undertaken.

When Offered Fall.

Outcomes
  • Identify and describe the subdisciplines of food science, and the importance of interdisciplinary interaction in the food industry and academia.
  • Identify and describe basic concepts in Food Science.
  • Explain how commercial ice cream is made.
  • Be able to explain basic ingredient functionality in the context of ice cream formulation and production.
  • Evaluate how foods and Food Science have an impact on our everyday lives.

View Enrollment Information

Syllabi: none
  •   Regular Academic Session. 

  • 1 Credit Graded

  •  1174 FDSC 1101   LEC 001

  • Instruction Mode: In Person