FACS 231 - Food Science

3 hours
Incorporates the scientific method to study the biological and chemical basis of nutrition and food preparation. Students have the opportunity to develop laboratory, writing, and problem-solving skills through the interpretation and evaluation of laboratory results and writing laboratory reports. Lecture and laboratory. Prerequisite(s): FACS 134, FACS 230; CHEM 101 or CHEM 103 and a state food safety manager certification. UG