Food Science
Related Programs
- Health Science (B.S.)
Related Courses
- Current Topics in Food Culture (HLSC216)
- Experimental Foods (HLSC410)
- Fundamentals of Chemistry (INCHEM103)
- Nutrition Science and Application (HLSC215)
HLSC310
Introduction to physical and chemical changes in ingredients and nutrients during food preparation and storage. Experimentation through manipulation of food variables. Development of professional skills: menu design, food preparation, recipe modification, nutrient analysis, culinary techniques, and economics of nutrition management. Prerequisites: HLSC 215, HLSC 216, and INCHEM 103. Fall, Spring.