NF 30  Food Science Technologies

3 Units (Degree Applicable, CSU)
Lecture: 54   
Prerequisite: Eligibility for ENGL 68 and Eligibility for MATH 50

Food chemistry, food processing, and technology and how these affect the color, flavor, texture, aroma and quality of foods. 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, and packaging; dispersion systems, enzyme reactions, food additives, composition and properties of food.
Course Schedule

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