CUL 150 Food Science

Lecture: 1 Lab: 2 Clinic: 0 Credits: 2

This course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Emphasis is placed on practical application of heat transfer and its effect on color/flavor/texture, emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be able to demonstrate an understanding of these principles as they apply to food preparation in an experimental setting. Pre-requisite(s): DRE 098 or EFL 074, EFL 084, and EFL 094 and DMA 010, DMA 020, DMA 030, DMA 040, and DMA 050. Co-requisite(s): CUL 110, CUL 110A, and CUL 150A.