ADVANCED FOODS

Undergraduate

This course is an advanced study of the physical, chemical, and biological properties of foods through food experimentation; objective and subjective testing of food attributes with emphasis on sensory analysis; and principles of research methodology as applied to foods. Current trends are discussed. A product development project is required. PREREQUISITES: Chemistry 1120, Foods and Nutrition 1110, and Foods and Nutrition 3310 or permission of instructor Three lecture hours, three-hour laboratory