INTRODUCTION TO THE SCIENCE AND TECHNOLOGY OF FOOD

Name: INTRODUCTION TO THE SCIENCE AND TECHNOLOGY OF FOOD
Availability: InStock
Rating: 3.9 (11 reviews)

FOODSCI 301

과목 설명

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.

선수과목

(MATH 112 , MATH 114 or 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)

충족 요건

FOODSCI 410 , FOODSCI 440 , and FOODSCI 437

학점

개설 시기

Fall, Spring

평점

2.77

-6.43% 과거 데이터 대비

수료율

92.31%

-2.03% 과거 데이터 대비

A 비율

15.38%

-1.83% 과거 데이터 대비

학급 규모

-11.95% 과거 데이터 대비

2026 Summr Grade Distribution

강사 (2026 Summr)

다음 사이트의 평점순으로 정렬 Rate My Professors

Arnoldo Lopez-Hernandez

[email protected]

3.9

Rating

유사 과목

FOOD CHEMISTRY

FOODSCI 410

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

SPECIAL TOPICS

FOODSCI 375

Subjects of current interest to undergraduates.

DISCOVERING FOOD SCIENCE

FOODSCI 201

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

FOOD MICROBIOLOGY

FOODSCI/MICROBIO 325

Principles of food preservation, epidemiology of foodborne illness, agents of foodborne illness, food fermentations and biotechnology.

SCIENCE OF FOOD

FOODSCI 120

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