Food Science

SAR HS 230

An in-depth didactic and laboratory review of the physical and chemical properties of carbohydrates, proteins, fats and water. Each macronutrient is discussed from its smallest starting molecule to its complex role in food items. Other related topics include food safety and food-borne illness, food preservation and processing, culinary techniques, food regulations and standards, food additives, food technology, and subjective evaluation of food. The laboratory requirement applies the food science principles through hands-on experiments in the kitchen setting. 4 credits, 2nd semester

SPRG 2017 Schedule

Section Instructor Location Schedule Notes
A1 Landry M 2:30 pm-5:15 pm Mts w/SAR HS500
Nutrition Majrs
only or consent

SPRG 2017 Schedule

Section Instructor Location Schedule Notes
B2 Landry F 2:30 pm-5:15 pm Mts in Flr
Kitchen

Note that this information may change at any time. Please visit the Student Link for the most up-to-date course information.