CSH 3100: Food Science I

3 Credit Hours

Prerequisite: CSH 2500
This course explores engineering, biological, and physical sciences to study the nature of foods, the causes of deterioration, the principles underlying cooking and food processing, and the improvement of food quality for the consuming public. Students acquire a basic theoretical understanding of the chemical and physiochemical principles involved in creating and maintaining desirable food sensory and nutritional properties during food storage, preparation and holding.