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This course is an exploration of food chemistry, food processing and technology and how
these affects the color, flavor, texture, aroma and quality of foods.
The course's core components: government regulation of processing and labeling, sensory
evaluation, scientific research methods, function of water in foods, pH and acidity,
food processing technologies, nutritional labeling, packaging; dispersion systems,
enzyme reactions, food additives, composition and properties of food.
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(54 hours lecture; Degree applicable, CSU)
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Prerequisite:
Eligibility for
ENGL 68 - Preparation for College Writing
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Course Measurable Objectives:
- Assess the differences in structure, composition and nutritive value of fat, protein and carbohydrate.
- Assess objective experimental procedures to evaluate food quality.
- Apply sanitation and safety principles when handling food products.
- Evaluate different methods and procedures of food processing as these processing methods affect the sensory, nutritive, and physical properties of food.
- Create the general and nutrition labels for a theoretical food, including the appropriate package design and materials that meet basic government regulations.
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Course Level Student Learning Outcomes:
Students completing NF 30 - Food Science Technologies will:
- demonstrate mastery of course concepts by designing the functional ingredients, packaging, and labeling of a theoretical food.
- feel confident in their ability to decipher a food product label.
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NOTE:
Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult
the
college catalog
for the most current and accurate information regarding degrees,
certificates, or courses.
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NUTRITION AND FOOD
COURSES:
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