SCIENCE OF FOOD
Relationship between food, additives, processing and health. How foods are processed. Current food controversies.
Prerequisites & course information
Requisites: None Course Designation: Core GenEd - Natural Science & Wellness Breadth - Biological Science Level - Elementary L&S Credit - L&S Liberal Arts and Science Repeatable for Credit: No Last Taught: Summer 2026 Learning Outcomes: 1. Describe the basic scientific concepts regarding food composition, processing, additives, regulations, and safety Audience: Undergraduate 2. Explain how the functionality of food can influence food processing and quality Audience: Undergraduate 3. Identify and analyze current issues and their implications for food processing additional learning objectives provided for each module Audience: Undergraduate Learning Outcomes: 1. Describe the basic scientific concepts regarding food composition, processing, additives, regulations, and safety Audience: Undergraduate 2. Explain how the functionality of food can influence food processing and quality Audience: Undergraduate 3. Identify and analyze current issues and their implications for food processing additional learning objectives provided for each module Audience: Undergraduate
Sources
- Course catalogue ↗2026-2027