Please join us for a three-week session of the Science of Food this fall from November 23rd to December 18th! After taking the Science of Food, you will be able to:
Apply basic principles of physics, chemistry and biology to food science, while learning how food properties may determine food quality and safety
Understand the various components of food and how they may affect their nutritional value; and
Appreciate the scientific basis of food processes applied to food to improve shelf life and ensure consumer safety.
This Science of Food is certified as ACE 4 and is cross-listed as CHEM 131, NUTR 131, and FDST 131. There are no required prerequisites. This is an all online course and considered asynchronous, meaning there will be no live online meetings. The method of instruction will include videos of classroom presentations, demonstrations, and discussions.
We hope to see you there!