The Science of Food
This interdisciplinary course provides a comprehensive introduction to the principles and practice of food science and technology in today's society. Major themes are the chemistry and composition of food; preservation and processing; food safety and the role of food in health and wellness. Contemporary issues including organic foods, GMOs, nanotechnology, nutrition trends, food ingredients, and molecular gastronomy. Food security will also be addressed. Each lecture will focus on popular questions(s) related to food facts and fads using a scientific approach and discussion.
Prerequisites & course information
Weekly hours: 3 Lecture hours Note: Offered annually. A background in high school 30-level sciences is recommended. Students with credit for FABS 210 will not receive credit for this course.
Sources
- Course catalogue ↗2026-2027