09-114 Basics of Food Science

3 units, Carnegie Mellon University

Food is essential for life and the maintenance of health. As consumers we know little about its constitution and processing. This course will shed light upon the main nutrients found in food and their properties. We will discuss the importance of different processing techniques and about the ingredients added to food that extend its shelf life, or that improve its mouthfeel, and appearance. Overall, this course aims to make students aware of the intrinsic value of food, and how its manipulation and eventual reconstitution leads to an acceptable final product found in the supermarket.

Prerequisites: none listed

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