CULA123 — Food Science
This course covers the chemical and physical changes in foods that occur with cooking, handling, and processing. Topics include heat transfer and its effect on color/flavor/texture, emulsification, protein coagulation, leavening agents, viscosity, and gel formation. Upon completion, students should be prepared to demonstrate an understanding of these principles as they apply to food preparation in a lab setting.
Prerequisites: CULA-120, CULA-180, CULA-111, HOSP-111