This course will introduce to the student factors which influence the end quality of foods important to the American diet.
Factors considered include the selection, storage and traditional preparation of foods.
Laboratory experiences will enhance the preparation principles discussed. Course Objectives 1. To gain knowledge of the general principles of food selection and storage. To gain knowledge of the nutrient composition of foods and how this is effected by storage and preparation. To understand the physical and chemical changes which occur in food during preparation and the effects of these changes on the quality of the food.