306154 (v.1) Food Science 285

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Area:	School of Public Health
Contact Hours:	4.0
Credits:	25.0
Lecture:	1 x 2 Hours Weekly
Laboratory:	1 x 2 Hours Weekly
Development of skills needed to conduct sensory evaluation of food products. Exploration of the physical and chemical principles relating to the study of food including solutions, colloids, crystal formation and heat transfer. An understanding of interaction between protein, starch, lipids and other food components.