Food Science 150 - The Science Of Food

Biological and chemical principles underlying the maintenance of food quality during the period after harvest to consumption. Topics include chemical, enzymic, physical, and biological deterioration; implications and prevention; food toxicology. (Gen.Ed. BS)

Open to Science & Culture RAP students in Kennedy Hall. Students in Science & Culture RAP in Kennedy Hall will enroll together in "The Science of Food" (Food-Sci 150). In this course, students will explore the prominent role that food plays in each of our daily lives and how at the same time, most of us have little if any understanding of the "science" behind our food. We will discuss specific issues such as the challenges we face in our "throw away culture", food safety and dietary concerns, and more.

See https://www.umass.edu/rap/science-culture-rap