Description
Investigation of chemical and physical properties of water, proteins, lipids, carbohydrates, and other food components and their functional roles in foods. Principles involved in food quality, spoilage and preservation, and control of foodborne illnesses. Quantitative and qualitative research design in food and nutritional sciences. Lecture 2 hours. Prerequisite: BIO 2260 or BIO 2270; CHM 1610 or CHM 2210, NFS 2260 and NFS2260.LB. Co-requisite: NFS 4960.LB.