Undergraduate Prerequisites: CASCH172, CASCH174 or CASCH204, SARHS 251, CASBI 114 or CASBI311. Cour se is limited to nutrition majors, or may be taken with the consent of instructor. - 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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