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FDSC 154 Science of Food and Cooking 4.0 Credits
Covers the physical and chemical characteristics of food components including sugars, starches, proteins, and fats and their changes during preparation and cooking. Also considers the interaction of components in foods such as eggs, dairy products, meats, and cereals and the formulation of baked goods. Methods of sensory evaluation are included.
Repeat Status: Not repeatable for credit
Culinary Arts and Science
http://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/culinaryartsandscience/
...3.0 FDSC 100 1.0 ENGL 102 or 112 3.0 FDSC 154 4...
Bridge Program in Nutrition Sciences
http://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/nutritionsciencesbsms/
...0 ENGL 102 or 112 3.0 FDSC 154 4.0 PSY 101 3.0...
Nutrition and Foods
http://catalog.drexel.edu/undergraduate/collegeofnursingandhealthprofessions/nutritionandfoods/
...100 2.0 MATH 101 4.0 FDSC 154 4.0 NFS 101 1.0...
Culinary Arts and Science
http://catalog.drexel.edu/graduate/collegeofnursingandhealthprofessions/culinaryartsandscience/
...125 Foundations of Professional Baking FDSC 100 ServSafe FDSC 154 Foods: Ingredients, Interactions, and Formulations...
BS in Nutrition and Foods
...for the most current Plan of Study. * FDSC 154 is to be taken in Second...