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FDSC 1154 The Science of Food and Cooking 3.0 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: Nursing Health Professions/Health Sciences
Repeat Status: Not repeatable for credit

Minor in Food Science

https://catalog.drexel.edu/undergraduate/nursing-health/minor-food-science/
The Minor in Food Science provides students with a foundational understanding of the scientific principles underlying food production, processing, safety, and sensory analysis. Concepts from chemistry, microbiology, and food processing are integrated with basic culinary techniques to examine the physical, chemical, and microbiological properties of food. Students will explore topics such as food composition, food safety and sanitation, food preservation techniques, and sensory evaluation. While open to all students, the minor is designed to complement majors in fields such as engineering, biology, chemistry, and public health, while also preparing students for careers in the food industry, regulatory agencies, or graduate study in food science and related disciplines.

Minor in Food Science

https://catalog.drexel.edu/2027-2028/undergraduate/nursing-health/minor-food-science/

Preliminary 2027-2028

The Minor in Food Science provides students with a foundational understanding of the scientific principles underlying food production, processing, safety, and sensory analysis. Concepts from chemistry, microbiology, and food processing are integrated with basic culinary techniques to examine the physical, chemical, and microbiological properties of food. Students will explore topics such as food composition, food safety and sanitation, food preservation techniques, and sensory evaluation. While open to all students, the minor is designed to complement majors in fields such as engineering, biology, chemistry, and public health, while also preparing students for careers in the food industry, regulatory agencies, or graduate study in food science and related disciplines.