Location:
Connecticut, Delaware, New Jersey, New York, Pennsylvania, and other approved locations throughout the United States.
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.
Instruction:
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.
