Food Science Fundamentals

Course Details

Course Number
NUTB 0219
Associated Faculty

Course Description

The foundation of knowledge for any nutrition professional is a thorough understanding the nutritional components of food and foodborne pathogens that are linked with disease and issues affecting food safety. Students will become adept with the basic groups of foods in the food supply and their nutrient profiles, their harvesting, processing and storage procedures and policies. The course will provide students a broad overview of certain aspects of the food supply both locally and worldwide and will examine issues affecting food safety including some of the mechanisms by which foodborne pathogens that cause disease in humans, as well as the human consequences of infection by major foodborne pathogens such as E. coli O157:H7, Campylobacter and Listeria. Pre-requisite: NUTR 0202 or equivalent.

Terms Offered

Semester/Term SIS Number Meeting Time Location Instructors Syllabus
Fall 2017 83549 N/A Hybrid: In Person/Remote Lynne M. Ausman N/A
Fall 2016 63483 N/A Hybrid: In Person/Remote Lynne M. Ausman N/A
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