FSC 140 - Food Science

2 Cr.

This course will be a scientific discussion of food starting as simply as the use of water in food services and in cooking. Using elementary chemistry, food ingredients such as sugars, starches and proteins will be discussed as cooking ingredients. The changes that occur in each ingredient will be explored. Some foods in the body and how they are processed will be discussed. Cooking and cooling of foods will be explored. Using food package labels, the U.S. Recommended Daily Allowances will be investigated. Organic foods, vegetarian diets and modern food methods will be explored as they move from the food fringe into products served professionally. The theory and benefits of recycling food and materials in food service will be discussed. The science of food will be stressed. (Usually offered Spring semester.)

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FSC 140 - Food Science