The course is an introductory class to Food Science and Human Nutrition.
The course aims to introduce:
- Basic principles on the science of foods and on the processes of preparation and storage of foods for human consumption.
- Principles involved in main food processing technologies (drying, freezing, canning) technologies.
- Properties associated with different commodity areas such as dairy, meats, fruits, vegetables, cereals, grains, etc.
- Basic knowledge on the nutritive value of foods, dietary guidelines and on the effect of dietary choices on health and sustainability.
At the end of the class, the student will have acquired the following skills:
- Knowledge and understanding of basic concepts and recent developments in the field of Food science and Human Nutrition.
- Ability to understand connections among the various areas of Food Science and Human Nutrition