2019-2020 College Catalog 
    
    Mar 29, 2024  
2019-2020 College Catalog [ARCHIVED CATALOG]

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CUL 150 - Food Science


Credits: 2
Class: 1 Lab: 2

Prerequisite(s): None.
Corequisite(s): Local, CUL 150A 

This course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Emphasis is placed on practical application of heat transfer and its effect on color/flavor/texture, emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be able to demonstrate an understanding of these principles as they apply to food preparation in an experimental setting.



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