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FOOD SERVICE OPERATIONS

FOODSCI 437
과목 설명

Fundamentals, principles, and practices of the United States Food Systems, Food Service, and Food Service Management. Introduction to the food service industry as applied in diverse settings, including but not limited to schools, hospitals and restaurants.

선수과목

FOODSCI 301 and declared in Nutritional Sciences BS or BS-Nutrition and Dietetics

충족 요건

This course does not satisfy any prerequisites.

학점

미보고

개설 시기

미보고

평점
3.9

11.73% 과거 데이터 대비

수료율
100%

1.17% 과거 데이터 대비

A 비율
84.78%

138.5% 과거 데이터 대비

학급 규모
46

-7.81% 과거 데이터 대비

Cumulative Grade Distribution

강사 (2026 Summr)

다음 사이트의 평점순으로 정렬 Rate My Professors

유사 과목

FOOD LAWS AND REGULATIONS

ANSCI/FOODSCI 321

Food laws and regulations, regulatory and commerical grading standards used in the food industry.

ISSUES IN FOOD SYSTEMS

AAE/C&ESOC/SOC 340

With primary emphasis on the U.S., the course covers social, economic and biological dimensions of food systems. Using classroom and community experience, the course combines academic approaches with practitioner knowledge. A community project is required.

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.

DISCOVERING FOOD SCIENCE

FOODSCI 201

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

PRINCIPLES OF FOOD ENGINEERING

FOODSCI 440

Application of engineering principles in the analysis of food process operations: properties of gases and vapors, psychrometrics, material and energy balances, fluid flow, heat transfer, microwave heating, mass transfer, packaging film permeability, dehydration.