ANFS 305 - Fundamentals of Food Science

Credit(s): 3

FUNDAMENTALS OF FOOD SCIENCE
Component: Lecture
The course offers an overview of the science and practice for the development, production, processing, packaging, analysis, regulation, and utilization of foods produced commercially. Topics include the composition, functional properties, preservation, safety, and sustainability of commercially-produced foods.
Repeatable for Credit: N Allowed Units: 3 Multiple Term Enrollment: N Grading Basis: Student Option

University Breadth: Mathematics, Natural Sciences and Technology College of Arts and Sciences Breadth: GROUP D: A&S Math, Nat Sci & Technology Course Typically Offered: Spring

General Education Objectives:
GE1B: Analyze Arguments and Information GE2A: Communicate Effectively in Writing GE5C: Reason Scientifically