Food Technology and Health

3 Credits.

Discusses nutritional, chemical, physical, and technological perspectives of food, food ingredients, food quality, food safety, and the regulation thereof. Focuses on the core constituents of foods, and examines the non-nutritional (phytochemical, flavor, pigment, texture and fragrance) constituents of whole foods and food products and their impact on health. Evaluates food delivery and production systems, and specific eating patterns. Students evaluate dietary patterns and develop dietary strategies for specific individual, family, and community dietary needs based upon knowledge of ingredient nutrient composition and ethnic food consumption issues and trends.