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

Describe the physiology and function of the five senses as related to sensory perception.
Explain the multi‐modality of flavor and the individuality of flavor perception.
Design sensory tests using multiple models.
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