FDST B3

Principles of Food Science

This course covers the basic principles of Food Science: Food Biochemistry, Food Microbiology, Food Engineering/Processing, and Food Packaging. Additional topics will include a brief overview of Food Processing Technologies, Food Laws, Food Labeling, Food Safety Principles, Food Quality, Sensory Evaluation, and Nutrition. Students are required to complete this course their first semester for a certificate of achievement and/or Associates of Science in Food Science and Technology. Students are required to take this course their first year in the Food Science and Technology major. Field trips may be required.

Units: 3.0

Hours: 90.0