Concepts of developing/improving new food products or food processing including: consumer awareness, marketing, ingredient specifications and check testing, product formulation, stabilization of product, packaging to meet shelf life goals, shelf testing of products, thermal processing, challenge testing, establishment of HACCP system, consumers testing, market testing, and introduction to the market. A capstone course, where all concepts of food science are used to extend or create new food products for the marketplace. Lecture, three hours; laboratory, two hours.

The use of microorganisms in the preservation of raw foods and the manufacture of new foods. Manipulation and improvement of cultures to ensure production of desirable end products. Lecture, three hours; laboratory, two hours.

Discussion of microorganisms, toxins and chemical involved in foodborne illnesses as well as procedures for controlling and investigating foodborne disease outbreaks.

Problems involving original investigation. May be repeated for maximum of nine credits.

Problems involving original investigation. May be repeated for maximum of nine credits.

Interdisciplinary, topical or experimental courses to be approved by the Dean of the College of Agriculture. A particular course may be offered at most twice under the GEN 300 number, and no GEN 300 course may be given for more than three credits per semester. Open to all University students, subject to such limits or prerequisites as set by the instructor. Hours are variable with each special course.

Interdisciplinary, topical or experimental courses to be approved by the Dean of the College of Agriculture. A particular course may be offered at most twice under the GEN 300 number, and no GEN 300 course may be given for more than three credits per semester. Open to all University students, subject to such limits or prerequisites as set by the instructor. Hours are variable with each special course.

Interdisciplinary, topical or experimental courses to be approved by the Dean of the College of Agriculture. A particular course may be offered at most twice under the GEN 300 number, and no GEN 300 course may be given for more than three credits per semester. Open to all University students, subject to such limits or prerequisites as set by the instructor. Hours are variable with each special course.

Interdisciplinary, topical or experimental courses to be approved by the Dean of the College of Agriculture. A particular course may be offered at most twice under the GEN 300 number, and no GEN 300 course may be given for more than three credits per semester. Open to all University students, subject to such limits or prerequisites as set by the instructor. Hours are variable with each special course.

Interdisciplinary, topical or experimental courses to be approved by the Dean of the College of Agriculture. A particular course may be offered at most twice under the GEN 300 number, and no GEN 300 course may be given for more than three credits per semester. Open to all University students, subject to such limits or prerequisites as set by the instructor. Hours are variable with each special course.