NTD 226 - Farm to Table Food, Flavor, and Health

Institution:

West Chester University of Pennsylvania

Subject:

Health

Description:

This course combines online lectures, in-class activities, and laboratory experiments to apply the principles of food preservation for increasing the value and shelf-life of local farm crops. Students will gain an understanding of sustainable food production, methods of recording the human responses to food flavor, and conventional food preservation techniques. They will learn how to apply these principles to safely preserve food by canning, pickling, dehydration, and other traditional techniques. Additionally, students will be trained to communicate the steps that are involved in making a healthy and sustainable food product/recipe for consumer acceptability and nutritional qualities.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wcupa.edu

Phone Number:

(610) 436-1000

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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