Introduction to Food Science and Technology, NTR 1100, is offered online and only if there are enough registrants. Click on PGCC Owl Link to access the college's course schedule information:
In this course:
Students will be able to explain the basic chemical, physical, and microbiological aspects of food.
Students will be able to give examples of how the basic sciences are integrated in the food industry.
Students will be able to explain and give examples of food selection criteria and evaluation of food products.
Students will be able to take a food product and explain the harvest, storage, manufacture, chemistry, preservation, and packaging of how it gets from the farm to the table.
Students will have knowledge about and be able to identify food preparation basics such as measuring and cutlery techniques, food preparation equipment and the different methods of heat transfer.
Students will have knowledge about the US government regulations concerning foods.
Students will evaluate food biotechnology and discuss the advantages and disadvantages.
The textbook we are currently using is Understanding Food: Principles and Preparation, 4th edition by Amy Brown. You can locate this text at PGCC's bookstore or at the textbook publisher's website where you will find an eBook version or the ability to purchase individual chapters - all less expensive alternatives. Simply type in the name of the textbook in the search box.