Course Description

HS 388 FOOD SCIENCE WITH EXPERIMENTAL FOOD LAB   3.0 Credit(s)
This course explores the role of food processing and ingredient technology on food quality and safety, including principles and methods of food processing, food standards and regulation, and nutritional concerns. Principles of food preparation, and development, recipe modification, menu development that are acceptable to diverse populations will be addressed through learning activities. Pre-requisites: HS 308 and BI 111/113. Prerequisite: Take BI-111, BI-113 and HS-308
Offered: All Semesters All Years