Introduction to Foods

Three credits · Undergraduate

This course will introduce the physical and chemical properties of the major food groups, the extent to which these properties are altered by various types of processing, as well as issues of food quality and safety and their implications for human health. Topics will include how chocolate is made, sugar crystallization, cheese manufacture and the role of gluten in bread structure. Skills in baking, measurement and the manipulation of food ingredients will be emphasized. Three credits and lab.