Principles of Food Science (RFIM 111)
Students will practice scientific and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background. Students will take a field trip to a food manufacturing facility to observe how principles learned apply to food production in industry. Typically Offered Spring Only
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