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 bioscience under the supervision of a faculty member. May be repeated for a maximum of six credits on a pass/fail basis.
Chemical, biochemical, and physical properties of proteins, lipids, carbohydrates, pigments and food additives as they relate to food quality and stability as well as human health during processing and storage. Lecture: 3 hours; lab: 2 hours.
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.
Food processing in the United States is regulated by two Federal agencies: USDA FSIS for the meat and poultry processing businesses and FDA for all other food processing businesses. This legislation places an obligation on food business operators to ensure that all activities are carried out hygienically. This course provides the practical and technical information needed to develop, implement and manage a successful food safety system to ensure the wholesomeness of our food supply.
This course deals with chemical, biochemical, and enzymatic significance of proteins in food systems; physicochemical and functional properties of animal and plant proteins, their interactions with lipids, carbohydrates, flavors, minerals and other food components during processing and storage, and resulting modifications of food quality.
Problems involving original investigation. May be repeated for maximum of nine credits.
Problems involving original investigation. May be repeated for maximum of nine credits.
Problems involving original investigation. May be repeated for maximum of nine credits.
