TR3120 Experimental Foods Lecture and Lab
This course introduces students to the composition and physiochemical changes that occur in foods as the result of interactions and reactions during formulation, processing and preparation. Students explore the impact of these factors on various food constituents including water, carbohydrates, pigments, fats, oils, animal and plant-based proteins. Sensory evaluation, food formulation, processing and preparation are explored in the kitchen-based lab portion of the course. This course may be offered in a hybrid online delivery model, with online lecture plus an on-campus lab.
Prerequisite
TR3115 and current food handler’s permit