BIOL 312 - The Science of Food

(3 hours) Prerequisites: BIOL 220, BIOL 220L and CHEM 117. Corequisite: BIOL 312L. This course discusses the chemical, biological and microbial changes in post harvest treatment during food preparation practices. Some of the items discussed include: changes that can take place during the ripening process of fruits, various methods of heat treatment during food preparations and the effect of each on different food components, the conversion of muscle to meat, the science behind amorphous and crystalline candies, and different processing methods applied to poultry, seafood, egg, and meat products.