3.0

credits

Average Course Rating

Discusses nutritional, chemical, physical, and technological perspectives of food, food ingredients, food quality, food safety, and the regulation thereof. Focuses on the core constituents of foods, and examines the non-nutritional (phytochemical, flavor, pigment, texture and fragrance) constituents of whole foods and food products and their impact on health. Evaluates food delivery and production systems, and specific eating patterns. Critical discussions of food range from the history of food and global dietary staples to probiotics, prebiotics, and the gut microbiome. Sustainability and urban gardening are juxtaposed with institutional food preparation, additives, processing, product development, and the regulatory framework surrounding food and supplements.