AGR 212 - The Science of Food

Course Description

Effective: 2020-05-01

Presents the fundamentals of food science, principles of food safety, food spoilage, processing and food preservation, and global food issues.
Lecture 3 hours. Total 3 hours per week.
3 credits

General Course Purpose

Present the fundamentals of food science, beginning with plant and animal production, nutrition and food processing, proper preservation and the prevention of spoilage, food safety, and quality control. Explores issues around proper packaging and labeling, food regulations, entrepreneurship, the role of food science in the current food system, and global food issues.

Course Objectives

Major Topics to be Included

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