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Food Science

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.

Section: HLSC-310-01
Credits: 4
Faculty: Dena B Shields
Days: MW
Times: 8:00AM‑11:45AM (MW)
Start/End Date: 01/16/18 - 05/04/18
Instruction Method: Incorporates Lec & Lab/Studio

Register for this Class:

  • Call us at (603) 358-2290
    Monday - Friday, 8 a.m. - 5 p.m.
  • Visit our office at:
    Elliot Hall, First Floor, Suite 144
    Keene State College
  • Register Online