HNSC 2220 Food Science

3 hours; 3 credits

The study of food chemistry and the role of ingredients in food products. The study of the chemical and physical factors that influence food quality and food products. Not open to students who have completed Health and Nutrition Sciences 41, or both 41.1 and 41.2.

Prerequisite: Health and Nutrition Sciences 1200 [25.1] or 2210 [29]. Prerequisite or corequisite: Chemistry *1040 [5]. Corequisite: Health and Nutrition Sciences 2221 [41.4].


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