NF 30  Introduction to Food Science Technologies

3 Units (Degree Applicable, CSU)
Lecture: 54   
Prerequisite: Eligibility for ENGL 1A or AMLA 1A or ENGL 1AM and Eligibility for MATH 51

Food chemistry, food processing, and technology and how these affect the color, flavor, texture, aroma and quality of foods. Core components: government regulation of processing and labeling, sensory evaluation, scientific research methods, function of water in foods, pH and acidity, food processing technologies, nutritional labeling, and packaging; dispersion systems, enzyme reactions, food additives, composition and properties of food.
Course Schedule