Dec 05, 2025  
2024-2025 Undergraduate Catalog 
    
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FAB 475 - The Science of Cuisine


Scientific principles influencing safety of food ingredients, cuisine sensory quality, and nutrient profiles including the human body’s digestion, absorption and metabolism. Develop and analyze recipes and menus designed to meet customers’ health, ethnic, and sensory preferences. Address the obesity, chronic disease global epidemics, and the sustainability of global food production.

Credits: 3
Prerequisites: Any lab science and a minimum of C grade in HMD 130