NUTR 320: Food Science
Prerequisite: NUTR 214, CHEM 112, BIOL 334 and admission to upper division NUTR
Credit Hours: (3) Three hours lecture
Basic chemical structure and nutritional value of standard foods, concepts related to the selection and preparation of standard food products, and the effects of storage, food processing and preparation on the composition of foods.
Detailed Description of Content of Course
The purpose of this course is to introduce basic food science concepts to students including nutritional and chemical composition of foods, how food preparation and food processing affect food composition, how all foods can contribute to a healthy lifestyle, what affects people’s food choices, and food safety. These concepts are covered in and throughout the following subtopics:
Detailed Description of Conduct of Course
Course instruction strategies may include, but will not be limited to, lecture, discussion, class activities, problem based learning, case studies, videos, guest speakers, and student presentations.
Goals and Objectives of the Course
Upon successful completion of this course, the student will be able to:
Assessment Measures
Assessment measures may include, but not limited to exams, assignments, projects, case studies, oral presentations, and class participation.
Other Course Information
This course fulfills in part, the requirements for the Didactic Program in Dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics.
Review and Approval
December 2002 Updated Anne Alexander, Chair
Revised 3/6/09
March 27, 2012 Revised
April, 2019