2021-2022 Catalog and Student Handbook 
    
    Sep 24, 2022  
2021-2022 Catalog and Student Handbook [ARCHIVED CATALOG]

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CUL 410 - Food Science and Flavor Theory


Credits: 4
Description
Provides students with a working understanding of the basic chemical properties of the macro and micro nutrients that make up ingredients. Emphasis will be on the functional properties of ingredients in the kitchen and reactions occurring during meal preparation. Students will be introduced to the field of sensory evaluation and flavor theory. This class will explore how a chef might think about and design flavor.  

Student Learning Outcomes
  1. Describe the physiology and function of the five senses as related to sensory perception.
  2. Explain the multi‐modality of flavor and the individuality of flavor perception.
  3. Design sensory tests using multiple models.
  4. Summarize the physical and chemical changes that occur in food during preparation.

Prerequisite: CUL 360  and CUL 400  both with a grade of C- or higher
Corequisite: None
Graded: Letter Grade



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