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CUL 142 Applied Food Science
Credit Hours:  4
Effective Term: Fall 2016
SUN#: None
AGEC: Physical and Biological Sciences  
Credit Breakdown: 3 Lectures, 3 Labs
Times for Credit: 1
Grading Option: A, B, C, D, F

Description: An introduction to the science of food and cooking. This course focuses on the theory of food science as applied in the lab using the scientific method.

Prerequisites: RDG094 and MAT082

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Analysis Level) Identify, classify and differentiate a variety of grain and grain products, meat, poultry, fish, milk and dairy products, fruits and vegetables, fats and oils, spices and herbs.
2. (Comprehension Level) Identify the major nutrients in the food groups and describe how storage and food processing affects the nutrients in food.
3. (Synthesis Level) Develop hypotheses on how the basic elements of temperature, time, pH and chemicals and physical manipulation will affect the appearance, flavor, texture and nutritional values of food. Apply those hypotheses in lab experience.
4. (Analysis Level) Conduct scientific experiments to observe and determine how temperature, time, pH and chemicals, physical manipulation and various measuring techniques affect the appearance, flavor and texture of food. Compare outcomes to standard culinary practices.
5. (Application Level) Apply scientific investigation to food products and determine how the nature of food changes in response to storage and processing.
6. (Synthesis Level) Summarize subjective and objective data using standardized laboratory formats.
7. (Synthesis Level) Write laboratory reports that include the description of the experiment, hypothesis, methodology, data collection, analysis of data, and interpretation of objective and subjective measurements. Write reports based on laboratory experiments or field trips in which observation and critical reasoning skills are employed in the development of detail report writing. Use scientific facts to support opinions.
8. (Application Level) Utilize food science terminology to describe the sensory qualities of food.
9. (Comprehension Level) Discuss the role of food technology as it applies to the growing and raising of food, processing, storage and distribution of food and how this affects our food security, nutritional status, and food sustainability.
10. (Analysis Level) Recognize the scientific factors that influence food safety.
Internal/External Standards Accreditation