CUL410 — Food Science and Flavor Theory
Description Provides students with a working understanding of the basic chemical properties of the macro and micro nutrients that make up ingredients. Emphasis will be on the functional properties of ingredients in the kitchen and reactions occurring during meal preparation. Students will be introduced to the field of sensory evaluation and flavor theory. This class will explore how a chef might think about and design flavor. Student Learning
Prerequisites: CUL360, CUL400