Nutritional Sciences Courses Taught by Susan Aaronson

NUTR547: Food Science

  • Graduate level
  • Fall term(s)
  • 2 Credit Hour(s)
  • Instructor(s): Aaronson, Susan
  • Offered every other year
  • Last offered Fall 2009
  • Prerequisites: Organic Chemistry
  • Description: An examination of food composition and the chemical and physical changes that result from food processing, preparation and cooking. Discussion of foods as complex systems containing a wide variety of chemicals including nutrients, phytochemicals, functional ingredients, natural or transferred toxins and additives. Discussion of changes in chemicals with different types of food preservation. Consideration of health risks associated with dietary exposure to selected nutrients and other chemicals. Exploration of the role of sensory analysis related to food acceptance. Overview of important regulations related to the content of food products.

NUTR796: Special Topics in Nutritional Sciences


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