The Nature of Food

FOOD-SCI
160
Section: 
01
Credits: 
3
Meets: 
TU
TH
Fall 2013

An introduction to the scientific nature of everyday foodstuffs. Examines the chemical composition and physical structure of foods. Also examines the properties of food components which affect appearance, color, flavor, texture and nutritional value. Changes during storage, cooking and processing are considered for their effect on quality.

Instructor: 
SPIRE Class Number: 
33366

Complete and up to date class details, meeting times, and textbook information, if available, may be found by searching for this class in SPIRE. At the SPIRE website, select the term of the class (e.g. 'Fall 2012') and enter the 5-digit class number shown above (e.g. '12345'). If the class is not open for enrollment, you may need to specify other search criteria.