NUTR 220 Food Science
Food Science exists at the intersection of culture, health, and innovation. By understanding the composition of foods, students examine how preparation, cooking, and preservation techniques influence food quality, safety, and nutritional value. This course explores food categories, ingredient functionality (such as lactose and casein in dairy), and the science behind various food preparation and preservation methods.
Notes
This course is typically offered online through a consortium of accredited colleges and universities. Instruction is provided by faculty employed by partner institutions within the consortium, with technology and administrative support provided by Rize Education.
Oversight of courses offered through the consortium are reviewed and approved by Coker University. Students register through Coker University and receive academic credit from Coker University.