This course examines the principles underlying basic industrial food processing as well as providing an in depth discussion on the functions of food components (i.e., ingredients and additives). Course content will emphasize food chemistry, quality assurance and current topics in government legislation. Topics will include current themes in Food Science such as functional foods and food safety. Lect: 3 hrs. Prerequisites: CHY 204 and FND 100 Course Weight: 1.00 Billing Units: 1
