NUTR 205 — The Scientific Principles of Food Preparation
This course explores the science of food with an emphasis on the chemical compounds, chemical reactions and physical changes that occur during food preparation. The course will examine the function and interaction of ingredients, food safety and sanitation standards, and the effects of preparation methods on the nutrient composition and palatability of foods. The course includes hands-on experience in sensory evaluation techniques and standards, as well as a variety of food preparation techniques. (CSU)