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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.

College/Department: College of Nursing Health Professions
Repeat Status: Not repeatable for credit

Culinary Arts and Science MS

...125 Foundations of Professional Baking FDSC 100 ServSafe FDSC 154 Foods: Ingredients, Interactions, and Formulations...

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