NDFS 250

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Essentials of Food Science

Course Description

Overview of food science, including chemical, physical and microbiological principles related to food processing, storage, and utilization. Current issues in food science.

When Taught

Fall, Winter, Summer

Min

3

Fixed

3

Fixed

3

Fixed

0

Other Prerequisites

concurrent enrollment in NDFS 251

Note

This class should be taken concurrently with NDFS 251.

Title

Current Food Science Topics in the News

Learning Outcome

Recognize (distinguish) current topics in the news and in lay literature as being related to Food Science and Technology

Title

Topics in Scientific Literature

Learning Outcome

Obtain further information on Food Science topics through library research of the scientific literature

Title

Consumer Concerns

Learning Outcome

Evaluate the scientific validity of various consumer concerns regarding food production, preservation, and storage 

Title

Food Science in your Major

Learning Outcome

Explain how Food Science knowledge applies to your major field of study, and make the connection between what you're learning and what you plan to do after graduation

Title

Food Safety and Quality

Learning Outcome

Determine your level of confidence in the safety and quality of the food available to you, having gained an understanding of what happens to food between farm gate and dinner plate

Title

Concepts and Principles

Learning Outcome

Explain the basic concepts and principles of Food Science

Title

Problem Solving

Learning Outcome

Solve Food Science related problems based on basic tenants of food chemistry, microbiology, processing, and packaging.