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.

Credits

3

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 six (6) classes of essential nutrients.
2. Discuss and examine the basic chemical and physical aspects of food and the integration of basic sciences in the food industry.
3. Discuss the microbiological aspects of food and food safety.
4. Explore food product development.
5. Discuss the scientific, technical, and practical aspects involved with the harvest, processing, preservation, packaging, storage, and distribution of food.
6. Outline the regulatory aspects of food.
7. Evaluate current and/or controversial and ethical issues related to food science and technology, and a sustainable global food supply.
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 six (6) classes of essential nutrients.

   This objective is a course Goal Only

2. Discuss and examine the basic chemical and physical aspects of food and the integration of basic sciences in the food industry.
3. Discuss the microbiological aspects of food and food safety.

   This objective is a course Goal Only

4. Explore food product development.

   This objective is a course Goal Only

5. Discuss the scientific, technical, and practical aspects involved with the harvest, processing, preservation, packaging, storage, and distribution of food.

   This objective is a course Goal Only

6. Outline the regulatory aspects of food.

   This objective is a course Goal Only

7. Evaluate current and/or controversial and ethical issues related to food science and technology, and a sustainable global food supply.
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.