Food Chemistry: From Crop to Consumption
| Course Code | NAT-322 |
|---|---|
| Lecture hours per week | |
| Lab hours per week | |
| Course Availability | Open |
| Description | This course provides learners with a comprehensive understanding of food chemistry from growth through post-harvest consumption. Learners will analyze how chemical structures and components of food interact and impact a consumer’s nutrition, health and well-being. Cultural influences are examined with emphasis on nutrition and consumption habits of the world. Political issues such as additives, preservatives, and genetically modified ingredients and their relevance in nutrition, food safety and product quality are critically analyzed and compared cross-culturally. Learners will also examine the social and economic issues surrounding food with emphasis on nutrition and crop diversity. |