NF 30 - Introduction to Food Science Technologies
- Recent Professors
- Donna Williams Hill
- Recent Semesters
- Fall 2026, Fall 2025
- Class Size
- 36 students
- Credits
- 3
- Fall 2026 Sections
- View Fall 2026 sections of NF 30
- Transfers To
- CSU
- Description
- Food chemistry, food processing, and technology and how these affect the color, flavor, texture, aroma and quality of foods. Core components: government regulation of processing and labeling, sensory evaluation, scientific research methods, function of water in foods, pH and acidity, food processing technologies, nutritional labeling, and packaging; dispersion systems, enzyme reactions, food additives, composition and properties of food.