Food Science and Food Preparation
The chemistry and physics of food and how preparation methods change nutrition, safety and quality.
NUTR-220 Year 2 3 credits 12 lessons planned ▶ Video lessons coming soon
Offered by HSM University · Nutrition and Dietetics
Course content
- 1Food compositionComing
- 2Water in foodsComing
- 3Carbohydrates in cookingComing
- 4Proteins: eggs, milk and meatComing
- 5Fats and oils in cookingComing
- 6Fruits and vegetablesComing
- 7Cereals, flours and bakingComing
- 8Food additivesComing
- 9Food preservationComing
- 10Recipe standardization and modificationComing
- 11Sensory evaluationComing
- 12Lab project: modifying a recipe for healthComing
Requirements
Recommended background. You can start any course at any time.
Description
The chemistry and physics of food and how preparation methods change nutrition, safety and quality.
Part of the Health Sciences stream, typically taken in year 2.