Units: 3
Prerequisites: None
Advisory: ENGL C1000.
Acceptable for Credit: CSU, UC
Lecture 2 hours, laboratory 3 hours.
Course Typically Offered: Fall, Spring

This course focuses on the application of food science principles with emphasis on ingredient function and interaction, food preparation techniques, sensory evaluation standards, food safety and sanitation, and nutrient composition of food. Scientific food principles are studied and then practically applied to laboratory problems. C-ID NUTR-120.