410+Food+Science

= = =410 Food Science=

=Description= 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.

1 trimester course

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Prerequisites:
Completion of 101 Cells and 201 Genetics & Bioengineering and 141 Atomic Structure and 241 Reaction Pathways or 251 Reaction Quantities or equivalent

Public Demonstration of Knowledge
Class Presentations

Final Assessment
Final Project

Attachments
Unit Plans