NUTR 440 - Experimental Foods

Description:
Physical and chemical bases of food preparation. Experiment testing result of variation in ingredients and manipulative practice.

Prerequisites:
Prerequisites: (NUTR 240, and NUTR 240LAB, and CHEM 112) AND (PSY 362 or EDCS 312) .

Credits: (2)

Learner Outcomes:
Upon successful completion of this course, the student will be able to:

Describe and apply knowledge about the chemical and physical roles of food components in simple and complex food systems.
Design and propose a food research project to determine the sensory impact of modifying ingredients that improve the nutritional quality of a food.
Employ statistical analyses to evaluate and interpret data collected through sensory evaluation panels and objective food testing.
Integrate data findings with known facts regarding ingredient manipulation in foods.
Write a technical report in a style appropriate for a professional scientific publication.

Learner Outcomes Approval Date:
2/5/2015