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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Corporate College Services, Inc. | Evaluated Learning Experience

Principles of Food Science (SCI 203)

28 hours (7 weeks).
Connecticut, Delaware, New Jersey, New York, Pennsylvania, and other approved locations throughout the United States.

July 2010 - March 2015.

Instructional delivery format: 
Traditional classroom model
Learner Outcomes: 
Upon successful completion of the course, students will be able to: develop measurement and food evaluation techniques; identify unique chemical and physical characteristics of particles that make up food, particularly water; explore human responses to food; evaluate the chemical structure and nutritional impact of macronutrients (such as sugar, complex carbohydrates, lipids, proteins and enzymes); identify the role of microcomponents (such as vitamins, minerals and phytochemicals) on food quality; and develop higher order thinking processes through gathering and processing scientific information about food handling and safety.
This course helps students develop an understanding of the chemical, physical, and biological concepts that govern the way food and our bodies behave and interact. Major topics covered are: evaluation of food quality; regulations governing food supply and labeling; study of carbohydrates, proteins, enzymes, fats and oils; study of water, pectins, gums, emulsions and food additives; food safety; packaging, food preservation and processing; and food preservation.
Credit recommendation: 

In the lower division baccalaureate/associate degree category, 3 semester hours in Principles of Food Science (3/10). NOTE: The educational approach in this course is based on the principles of accelerated learning and adult learning theory. Based on this, and due to the limited class size and low student/teacher ratio, learning outcomes are achieved and content is covered in the allotted hours.