NHMfacultylanenhm253descript

NHM 253 FOOD SCIENCE

Instructor:  R Lane

Credit Hours:  3 hrs.

Course Description

Relation of food composition and structure to food preparation.

Course Objectives

A.        Promote a working knowledge of culinary fundamentals.

B.        Develop an awareness and appreciation for food components that contribute color, texture, taste and nutritional content

C.        Learn and practice culinary techniques that optimize appearance, taste, flavor and nutrients of prepared foods