TR3120 Experimental Foods Lecture and Lab

This course introduces students to the composition and physiochemical changes in foods in relationship to the interaction, reaction and evaluation of foods due to formulation, processing and preparation. Topics include water, carbohydrates, fruits and vegetables and their respective pigments, fats, oils, animal and plant-based proteins. Review of food formulation, sensory evaluation, processing and preparation are explored in the laboratory section of this class.




TR3115 and current food handler’s permit


BC3104 or BC4140