INTRODUCTION TO THE SCIENCE AND TECHNOLOGY OF FOOD

Prerequisites & course information

Requisites: ( MATH 112 , 114 or 217) and ( CHEM 103 , 109 or 115 ) and ( ZOOLOGY/BIOLOGY 101 , 102 , BOTANY/BIOLOGY 130 , or ZOOLOGY/BIOLOGY/BOTANY 151 ) or ( BSE 349 or concurrent enrollment) Course Designation: Core GenEd - Natural Science & Wellness + Lab Repeatable for Credit: No Last Taught: Fall 2026 Learning Outcomes: 1. Apply core knowledge in chemistry, physics, mathematics and biology to the understanding of food systems including quantitative problem-solving skills Audience: Undergraduate 2. Identify the chemical composition of the main components in foods and describe how the composition influences functionality and material properties Audience: Undergraduate 3. Explain relationships of mass-balance in food processing and be able to do simple mass-balance calculations Audience: Undergraduate 4. Apply the basic principles of microbiology in relation to food safety and food processing/preservation Audience: Undergraduate 5. Outline key technical information/terminology related to food science Audience: Undergraduate 6. Describe the way in which food handling and processing operations impact food composition and human health Audience: Undergraduate 7. Discuss regulations and market forces that govern our food supply Audience: Undergraduate 8. Outline emerging trends in food production, processing, and handling Audience: Undergraduate Learning Outcomes: 1. Apply core knowledge in chemistry, physics, mathematics and biology to the understanding of food systems including quantitative problem-solving skills Audience: Undergraduate 2. Identify the chemical composition of the main components in foods and describe how the composition influences functionality and material properties Audience: Undergraduate 3. Explain relationships of mass-balance in food processing and be able to do simple mass-balance calculations Audience: Undergraduate 4. Apply the basic principles of microbiology in relation to food safety and food processing/preservation Audience: Undergraduate 5. Outline key technical information/terminology related to food science Audience: Undergraduate 6. Describe the way in which food handling and processing operations impact food composition and human health Audience: Undergraduate 7. Discuss regulations and market forces that govern our food supply Audience: Undergraduate 8. Outline emerging trends in food production, processing, and handling Audience: Undergraduate