NDFS 250
Essentials of Food Science
Nutrition, Dietetics, and Food Science
College of Life Sciences
Course Description
Overview of food science, including chemical, physical and microbiological principles related to food processing, storage, and utilization. Current issues in food science.
When Taught
Fall, Winter, Summer
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
3
Fixed
3
Fixed
3
Fixed
0
Other Prerequisites
concurrent enrollment in NDFS 251
Note
This class should be taken concurrently with NDFS 251.
Title
Current Food Science Topics in the News
Learning Outcome
Recognize (distinguish) current topics in the news and in lay literature as being related to Food Science and Technology
Title
Topics in Scientific Literature
Learning Outcome
Obtain further information on Food Science topics through library research of the scientific literature
Title
Consumer Concerns
Learning Outcome
Evaluate the scientific validity of various consumer concerns regarding food production, preservation, and storage
Title
Food Science in your Major
Learning Outcome
Explain how Food Science knowledge applies to your major field of study, and make the connection between what you're learning and what you plan to do after graduation
Title
Food Safety and Quality
Learning Outcome
Determine your level of confidence in the safety and quality of the food available to you, having gained an understanding of what happens to food between farm gate and dinner plate
Title
Concepts and Principles
Learning Outcome
Explain the basic concepts and principles of Food Science
Title
Problem Solving
Learning Outcome
Solve Food Science related problems based on basic tenants of food chemistry, microbiology, processing, and packaging.
