320+Food+Science

410: Food Science
==This course allows the student to apply the principles of chemistry, biology, and physics to the study of food. Topics covered include food microbiology; freezing point depression; expansion of gasses; carbohydrate, protein, and lipid chemistry; leavens; phytochemicals; food additives; sugar substitutes; electrolytes; and food poisoning. Laboratory work is a major part of the course, and students are expected to conduct a final project.==

Final Assessment Plan: Project
Unit Plans