The Science of Food (FABS 110.3)

Recent/Current Offerings

Syllabus / Public content Section Term Instructor
FABS 110 01 January 2017 Supratim Ghosh (primary instructor)

Description

This interdisciplinary course provides a comprehensive introduction to the principles and practice of food science and technology in contemporary society. Major themes are the chemistry and composition of food; preservation and processing; food safety and the role of food in health and wellness. Contemporary issues including organic foods, GMOs, nanotechnology, nutrition trends, food ingredients, molecular gastronomy and food security will also be addressed. Each lecture will address popular questions(s) related to food facts and fads using a scientific approach and discussion.

Note

A background in high school 30-level sciences is recommended. Students with credit for FABS 210 or FAMS 210 will not receive credit for this course.

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