Sep 28, 2024  
2020-2021 Undergraduate Catalog 
    
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2020-2021 Undergraduate Catalog [ARCHIVED CATALOG]

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CH - 212 Food Science: MOT Natural Science

Credits: 3

Fundamentals of food science and technology. This course examines the chemical and physical principles of cooking. Topics include a survey of the food groups, principles of baking, fermenting, brewing, distilling, and farming. The laboratory will include chemical analysis of foods, cooking, and field trips. Lecture 2 hours, lab 2 hours. Course fee.

Prerequisite(s): MOT: Mathematics. Must register for CH-212L.


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