Prerequisites: CAS CH172, CAS CH174 or CAS CH204, SAR HS251, CAS BI114 or CAS BI311. Course is limited to nutrition majors, or with consent of instructor. This course provides 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.

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