Dr. Keith Harris, Asst Professor
email@example.com | (919) 513-2092
Food science is an exciting, multidisciplinary career that draws on chemistry, microbiology, and engineering principles to produce, preserve, and protect the foods that we eat every day. This course is designed to help students understand science involved in the journey of foods from “farm to fork”, the effect of diet on human health, and the laws governing food labeling and marketing. Throughout the course, we will intersperse lecture content with videos, podcasts and special guest appearances by experts in the diverse fields of food science. In order to enhance the learning experience, we will ask students to conduct short “experiments” using ingredients they most likely have in their kitchens already, and to take fact-finding “field trips” to their local grocery store.