For details on course offerings and registration, please visit the UD Course Search page
HBNS201- Food Concepts with lab component
Instructor(s): Jennifer Thorpe & Adebimpe Adewoye
Credits: 4
Offered: Fall and Spring
Description: This course is designed to focus on food selection and preparation as related to chemical and physical properties of food. Includes composition and structure of foods, functions of ingredients and methods to achieve desirable sensory and nutritional attributes of foods. RESTRICTIONS: Open to Nutrition, Nutrition and Dietetics and Nutrition and Medical Science majors and minors only. Food Science students pursuing the Culinary concentration may enroll with instructor permission.
HBNS329- Food As Medicine
Instructor(s): Jennifer Thorpe & Oyefemiwa Fadaini
Credits: 3
Offered: Spring
Description: This course is designed to provide experiential laboratory experience and problem-based case studies in the practical application and translation of nutrition recommendations into food preparation. Topics include basic preparation principles and recipe modifications for nutrition-related medical conditions.
HBNS130- Cook It Healthy
Instructor(s): Melanie Rojas, Robert Weimer, Adebimpe Adewoye & Oyefemiwa Fadaini
Credits: 1
Offered: Fall and Spring
Description: This course is designed as an introduction to the basic principles of food preparation, including an understanding of food and kitchen safety and sanitation, basics of healthy cooking methods and recipe adaptation to improve nutritional value and health.
HBNS130- Spice Kitchen
Instructor(s): Melanie Rojas & Brittany Knick
Credits: 1
Offered: Fall & Spring
Description: This course is designed to explore the flavors and health properties of approximately ten spices. Students will assist in the preparation of recipes and complete sensory evaluations of the prepared foods.
HBNS130- Takeout Makeover
Instructor(s): Brittany Knick
Credit: 1
Offered: Fall & Spring
Description: This course is designed as an introduction to transforming popular prepared and restaurant foods into healthy and easy-to-make items that can be cooked at home, including an understanding of basics of healthy cooking methods and recipe adaptation to improve nutritional value and health.
HBNS130-Cooking Around the World
Instructor(s): Brittany Knick
Credit: 1
Offered: Fall & Spring
Description: This course is designed as an introduction to the basic principles of food preparation, including an understanding of food and kitchen safety and sanitation while exploring cuisines from various cultures throughout the world.
HBNS130- Sustainability & Food
Credit: 1
Offered: Currently not offered
Description: This course is designed as an introduction to the use of local/seasonal produce and sustainable cooking, including an understanding of food cultivation at the UD Farm, strategies and tips for eating seasonally and getting the most out of local produce year-round, and how to use a variety of cooking methods and store-bought ingredients to transform local produce into meals at home
