Techniques of Healthy Cooking

Course Code

NUTR 232

Academic Year

2016-2017

The science behind food is the focus of this course. Students will learn how and why ingredients interact and discuss scientific properties of food through a combination of classroom and lab instruction. Competence in understanding how macronutrients are chemically structured and how food is manufactured, packaged, stored and distributed will be gained. Students will gain experience in developing, converting, preparing and evaluating recipes for institutional food service. The latest research in food globalization, food localization, genetically modified foods and organic food will be discussed. Guest lecturers will include industry food science professionals.