NUTR 320

NUTR 320: Food Science  

Prerequisite: NUTR 214, CHEM 112, BIOL 334 and admission to upper division NUTR

Credit Hours: (3) Three hours lecture

Basic chemical structure and nutritional value of standard foods, concepts related to the selection and preparation of standard food products, and the effects of storage, food processing and preparation on the composition of foods.

 

Detailed Description of Content of Course

The purpose of this course is to introduce basic food science concepts to students including nutritional and chemical composition of foods, how food preparation and food processing affect food composition, how all foods can contribute to a healthy lifestyle, what affects people’s food choices, and food safety.  These concepts are covered in and throughout the following subtopics:

• General food choices and menu planning
• Carbohydrate chemistry
• Fruits and vegetables
• Cereal Grains
• Products containing cereal grains and wheat
• Yeast and Quick Breads
• Lipid Chemistry
• Fats and oils
• Protein Chemistry
• Eggs and Legumes
• Dairy
• Beef, pork, poultry, fish
• Growing and Processing  Food
• Sensory evaluation of foods

 

Detailed Description of Conduct of Course

Course instruction strategies may include, but will not be limited to, lecture, discussion, class activities, problem based learning, case studies, videos, guest speakers, and student presentations.

 

Goals and Objectives of the Course

Upon successful completion of this course, the student will be able to:

• describe nutritional and chemical composition of foods
• describe how processing affects physical and nutritional aspects of foods
• describe proper techniques for food preparation including safe handling of foods
• explain incorporation of all foods into a healthy lifestyle
• describe sensory evaluation of food
• describe influence of socioeconomic, cultural, and psychological factors on food and nutrition behavior

 

Assessment Measures

Assessment measures may include, but not limited to exams, assignments, projects, case studies, oral presentations, and class participation.

 

Other Course Information

This course fulfills in part, the requirements for the Didactic Program in Dietetics accredited by the Accreditation Council for Education in Nutrition and Dietetics.

 

Review and Approval

December 2002 Updated Anne Alexander, Chair

Revised 3/6/09  

March 27, 2012 Revised

April, 2019