NSC353

Students in this course analyze scientific literature, government documents, written articles, and lay media to assess the truthfulness of information on the food science areas from the perspectives of food scientists and critical consumers. We integrate topics related to food preparation and conservation, foodborne illness and prevention, supplements and plant-based products, nutrient interactions and composition, and sensorial parameters in real-world food applications to create a multi-disciplinary context of science in food and safety. This concludes with a practical scientific food science and safety project, in which students through the analysis of scientific literature; which is cited following the APA format; research one of the three food groups suggested, propose a hypothesis, an accurate critical description of the topic, and elaborate the original recipe and the alternative.

GE - T2-NATS (Tier 2 Natural Sciences), GEED - BC (Gen Ed: Building Connections)

016020