FOS 2001 – Man's Food


General Education Credit: Biological Sciences
College Credit: 3

Course Instructor: Soohyoun Ahn
Soohyoun Ahn, Ph.D.
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About The Course

This course provides basic knowledge of two disciplines: Food Science and Nutrition. Students will be introduced to various aspects of food, including its biology, chemistry, processing, safety, and nutrition. Students will learn about the unique properties of food, and how the processing of food affects its properties. Students will also learn how the consumption of food affects our health. Students will examine different food commodities and how their properties affect their safety and quality.

Course Goals

By the end of the course, students should:

  • Be familiar with a vocabulary of nutrition and food science terms and their definitions.
  • Know how to select healthy and nutritious food.
  • Describe different food commodities and their distinct chemical properties.
  • Be familiar with practices to keep food safe.
  • Understand nutrition and food science is integrated with biological and chemical principles.
  • Be familiar with career choices in food science and nutrition.
  • Understand scientific reporting on research and/or issues in nutrition and food science.
  • Discuss the importance of insects in science, technology, the media, and popular culture.

Satisfied High School Graduation Requirement Subject: Elective
High School Credit: 0.5