2008-09 Undergraduate Catalog
Academic Learning Compact
Food Science and Human Nutrition - Food Science | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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Description of the Major | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Food science applies the principles of chemistry, biology, physics and analysis to solve problems
related to composition, reactions, processing, quality, safety and packaging of foods. You will learn to apply principles of microbiology
and quality control with regulatory requirements to assure the quality and safety of food products. Emphasis will be placed on food
processing and engineering in selecting appropriate methods for commercial food production.
Additional information is available from your major's website. |
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Skills You Will Acquire in the Major (SLOs) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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