BIO 215 Introduction to Food Science

Students will explore key food groups and composition and the functional properties of the major food components. The food chemistry covered will look at the physical properties of foods. Food law and history will provide historical perpective, as well as, information on food additives, nutrition labeling, and food regulation. Basic food processing methods will be covered, as well as, food microbiology, fermentation, food handling, food safety, food contamination, HACCP principles, and toxicology. Food product development and marketing will also be discussed. Course designed for both non-majors and science majors. Non-majors can use this course to fulfill a laboratory science requirement. Three hours lecture, two hours lab. Credit, four hours.