FOOD SCIENCE

  1. Course Description
    식품의 기본성분과 그 구조및 성질 그리고 조리, 가공, 저장 중에 일어나는 화학적 변화를 취급하는 학문이다.식품으로서 갖추어야 할 여러가지 조건 중에서 기본적으로 필요한 영양소의 물리화학적 성질과 그 구조를 바탕으로 식품 전반에 대한 종합적 지식을 습득한다.
  2. Course Objectives
    At the end of the class, the student should be able to understand Food choice Food Evaluation Chemistry of Food Composition Food Safety and Security Food preparation Food Preservation and techniques such as Extrusion cooking
  3. Teachnig Method
    • Complete readings in advance of class • Attend class and participate in discussions and in-class activities. Participation is important and rewarded with 10% of your final grade • If you need help in the class, please contact me. You are welcomed and encouraged to email me or visit me in my office. You must have a smart phone or IPad to participate in review session after each chapter using the application "Socrative". You must download "Socrative student" on your phone.
  4. Textbook
  5. Assessment
  6. Requiments
    No requirement
  7. Practical application of the course
    General understanding of Food Science, food component and food technology
  8. Reference