FS HN 101: Food and the Consumer
(3-0) Cr. 3. F.S.SS.
The food system from point of harvest to the consumption of the food by the consumer. Properties of food constituents. Protection of food against deterioration and microbial contamination. Introduction of foods into the marketplace. Processes for making various foods. Government regulations. Use of food additives. Current and controversial topics. High school biology and chemistry or 3 credits of college level biology and chemistry recommended.