Prerequisite(s): CHEM 130 and NUFD 258; and CHEM 270 may be taken as prerequisite or corequisite; or departmental approval. Students will learn basic principles of Food Science with emphasis on food processing and the chemical, physical and biological reactions occurring in food that affect nutritional, sensory and safety during processing and storage. This course is appropriate for students in the Food Science concentration as well as Food Systems, Biology, Chemistry and Health Sciences.