Natural Science 0210 - From Farm to Fork

This course will provide an introduction to the processing and preservation of foods. Basic scientific principles will be discussed alongside historical developments in food processing. Principles will be illustrated by exposure to both home as well as industrial processing techniques. Current issues in food processing, including food security, food sustainability, and the effect of additives on disease, will be examined.

Writing and Research Quantitative Skills Instructor: Adjunct Assistant Professor of Food Science: Joey Talbert.