FST 1250 - Introduction to Food Science and Technology (3)

An introduction to the scope, principles and practices of food science and technology. Basic aspects of chemistry, microbiology and sensory analysis of food products. Introduction to food packaging, safety and sanitation and basics of food laws and regulations. Principles of food engineering and the most common methods of food preservation. Overview on sustainability and the commercial processing of specific food commodities.

Component(s): Lecture
Contact Hour(s): 3 hours lecture/problem solving.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once