Foods
The course will begin by discovering the science of foods; the functional role of foods as ingredients; and the impact on food quality, acceptability and compatibility as measured by sensory evaluation methods. Students will then integrate their knowledge of chemistry and food science by modifying recipes for wellness and disease prevention and management. Students will explore food preparation techniques and world cuisines to further their appreciation of foods, eating patterns, and food trends across cultures.Students will apply principles of food safety and sanitation to the procurement, storage and production of foods.This course is designed to prepare MNSD students for supervised practice internships and a career as a registered dietit
Topics
- The objective of the course is to provide an opportunity for students to meet the following Accreditation Council for Education in Nutrition and Dietetics competencies (competency number): Applies knowledge of microbiology and food safety (1.3). Integrates knowledge of chemistry and food science as it pertains to food and nutrition product development and when making modifications to food. (1.4). Integrates the principles of cultural competence within own practice and when directing services (1.7). Applies an understanding of complementary and integrative nutrition by exploring culinary medicine and functional foods . (1.9.2). Demonstrates knowledge of and is able to manage food preparation techniques (1.12). Gains a foundational knowledge on public and global health issues and nutritional needs by examining the sustainability and global supply of ingredients. (1.16, 1.16.2). Applies principles of food safety and sanitation to the storage, production and service of food (3.3). Applies and demonstrates an understanding of agricultural practices and processes (3.4). Develops and leads implementation of risk management strategies and programs. (5.5)
Official catalogue course objectives and student learning outcomes
Sources
- Course catalogue ↗2026-2027