What will I learn?
FS120 is an 8-week-long, online summer course that provides an entry-level exposure to the scientific principles that dictate the attributes of food. These attributes include sensory characteristics, functional performance and food safety as influenced by fundamental biological, chemical and physical principles.
Course learning objectives:
1. Describe the basic scientific concepts regarding food composition, processing, additives, regulations and safety.
2. Explain how the functionality of food can influence food processing and quality.
3. Identify and analyze current issues and their implications for food processing.
What is it like?
See what our past students have to say.
"The instructors were very helpful and always responsive when questions were asked; they presented the material clearly and thoroughly."
"The biggest strength, I think, is how responsive the professors were to questions."
"I really liked how this course allowed you to complete labs and assignments at your own pace (within a certain amount of days)."
"It was very interesting and easy to follow, especially as someone who is bad at science (and I was a bit nervous leading up to it). Coursework was easy to manage."
What will I need to do?
FS120 consists of 6 modules comprised of 30 lectures, 6 quizzes, 6 reading assignments, and 6 lab assignments. For an example of each, follow the pdf links below.
