An introduction to the scientific nature of everyday foodstuffs. Examines the chemical composition and physical structure of foods. Also examines the properties of food components which affect appearance, color, flavor, texture and nutritional value. Changes during storage, cooking and processing are considered for their effect on quality.

The role of food technology in meeting health needs. Topics include the development of new foods for the control of weight, reduction of risk in chronic diseases, and the utilization of food science to produce a varied, safe, healthy, and nutritionally sound diet. The possible alleviation of world hunger through technology.

Mainly for candidates for the Master of Science degree who do not write a thesis. Original research expected. Two bound copies of a written report of the study required by the department.

Research on problems not related to thesis.

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