CUL 150 Food Science
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.
Credits
2
Class:
1
Lab:
2
Distribution
Culinary ArtsOffered
(D)