SCIENCE OF FOOD

FOODSCI 120

Course Description

Relationship between food, additives, processing and health. How foods are processed. Current food controversies.

Prerequisties

None

Satisfies

This course does not satisfy any prerequisites.

Credits

Offered

Not Applicable

Grade Point Average

-0.47% from Historical

Completion Rate

92.13%

-0.33% from Historical

A Rate

28.65%

1.37% from Historical

Class Size

534

19.41% from Historical

Instructors (2025 Fall)

Sorted by ratings from Rate My Professors

Similar Courses

DISCOVERING FOOD SCIENCE

FOODSCI 201

Provides a brief introduction to the different areas of study and career opportunities within the food industry.

INTRODUCTION TO THE SCIENCE AND TECHNOLOGY OF FOOD

FOODSCI 301

Introduction to the science and the technology of food manufacture. Covers the basic chemical, physical and microbiological properties of food and manipulation of these properties in the manufacture of food products.

INTEGRATED FOOD FUNCTIONALITY

FOODSCI 514

Molecular basis of food functional properties; impact of ingredients and processing on functional properties (texture, flavor, nutrition and structure); design of new or reformulating foods to meet specific quality expectations.

FOOD CHEMISTRY

FOODSCI 410

Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.

FERMENTED FOOD AND BEVERAGES: SCIENCE, ART AND HEALTH

FOODSCI 150

Explores the science behind fermented food and beverages, popularized by brewing, winemaking and breadmaking at home and in retail. Introduces the scientific principles that underlie food and beverage processing through fermentation. Covers how basic sciences such as chemistry, biochemistry and microbiology influence the process and desired outcomes when fermenting vegetables, milk, fruit, and grains.