Introduction to the Science Behind Food Full Description

Each year U.S. medical costs associated with major chronic diseases exceed $400 billion dollars. Many of these disorders are known to be directly linked to diet. Health care could be proactively improved by producing a healthier food supply as a preventive care strategy.

This two-week intensive will provide opportunities for you to:

  • Discover the science behind food that supports our response to the demand for safe food products that boost wellbeing.
  • Learn how future of the food industry is in wellness and trying to prevent disease through proper diet.
  • Explore topics such as nutrient analyses, Browning reactions, fermentation and biochemical assays (such as cell growth, cytotoxicity, and antioxidant capacity determination).
  • Conduct hands-on chemical and biochemical experiments, visit a local food company, and engage in group projects that identify solutions to food-related health issues at the oldest and best Food Science Department in the country.

This course will help you learn how food scientists answer these questions:

  • Does an organic strawberry contain more vitamin C than a conventional one?
  • What is high-fructose corn syrup?