Independent study in food science under the supervision of a faculty member. A learning contract must be completed prior to enrolling course. May be repeated for a maximum of 8 credits. Prereq: Completion of learning contract and consent of instructor.
A field-based learning experience in food science under the supervision of a faculty member. May be repeated for a maximum of six credits on a pass/fail basis.
This course deals with the sensory evaluation methods used for food products based on flavor, odor, color, and texture. This includes techniques for measuring sensory attributes, instrumental analysis of foods, statistical analyses of data, and how sensory evaluation programs are utilized in the food industry.
Study of procedures for the enumeration and identification of foodborne microorganisms important in the food industry. Principles for controlling contamination and growth of microorganisms during production, processing, handling and distribution of food products. Lecture, three hours; laboratory, four hours.
Techniques and instrumentation used to determine the chemical composition of foods. Emphasis is placed on the principles of chemical analysis as it relates to foods and food processing. Lecture, two hours; laboratory, four hours per week.
This course enables students to develop a working knowledge of applied nutrition. Specific topics include federal feeding programs, food policy, surveillance, use of online nutrition and research tools, current dietary guidelines, and diet assessment.
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.
