INTRODUCTION TO THE SCIENCE AND TECHNOLOGY OF FOOD

FOODSCI 301

Course Description

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.

Prerequisties

(MATH 112 , MATH 114 or MATH 217 ) and (CHEM 103 , CHEM 109 or CHEM 115 ) and (BIOLOGY/ZOOLOGY 101 , BIOLOGY/ZOOLOGY 102 , BIOLOGY/BOTANY 130 , or BIOLOGY/BOTANY/ZOOLOGY 151 ) or (BSE 349 or concurrent enrollment)

Satisfies

FOODSCI 410 , FOODSCI 440 , and FOODSCI 437

Credits

Offered

Fall, Spring

Grade Point Average

2.8

-5.43% from Historical

Completion Rate

89.29%

-5.29% from Historical

A Rate

17.86%

13.9% from Historical

Class Size

-37.01% from Historical

Instructors (2025 Fall)

Sorted by ratings from Rate My Professors

ARNOLDO LOPEZ-HERNANDEZ

[email protected]

3.9

Rating

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