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). This course will explore our understanding of food in our everyday lives and the science behind maintenance of a high quality food supply for our society. We will examine how our society addresses food safety and dietary concerns from a chemical, biochemical, microbial and regulatory point of view to ensure an adequate and wholesome food supply is maintained for all.

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