0 or 3 credits
Fall 2025 Laboratory Lecture Distance Learning Laboratory Preparation Credit By ExaminationLower DivisionData from last updated 10/2/2025
Fall 2025
Chemical and physical composition of foods: their changes during processing, storage, and preparation.
Learning Outcomes1Gain a better understanding of food science and human nutrition.
2Gain expertise in technical writing, research methodology, scientific literature searching, scientific methods, interpreting research, food technology, culinary techniques and terminology, food safety and sanitation, sensory evaluation, food ingredient functionality, and basic food preparation.
Prerequisites
Restrictions
GPA by professor
No grades available
Evan...(Fall 2020)
Char...(Spring 2020)
Cord...(Spring 2019)
Andy...(Spring 2019)
Gavi...(Fall 2020)
Chay...(Spring 2019)
No grades available
Sama...(Summer 2019)
No grades available
Suji Im(Fall 2019)
No grades available
Debo...(Spring 2021)
No grades available
Elin...(Fall 2021)
No grades available
Lind...(Fall 2021)
No grades available
Laur...(Fall 2021)
No grades available
Liss...(Spring 2022)
No grades available
Andi...(Fall 2022)
No grades available
Qian...(Fall 2022)
No grades available
Stef...(Spring 2023)
No grades available
Peng...(Fall 2023)
No grades available
BoilerCoursesis an unofficial catalog for Purdue courses
made by Purdue students.
made by Purdue students.