Writing of various types of reports dealing with scientific and technical information. Includes at least one oral presentation dealing with some aspect of food science. Selected exercises peer-reviewed before submission. Prerequisite: completion of freshman writing requirement.
Effects of storage and processing on food quality governed by changes in cellular milieu, structural components, cellular organization, membrane deterioration, and free radical production, plant and animal tissues used as foods.
This course will introduce the discipline and profession of food science through an overview of food composition, commodities, food quality and deterioration, food preservation, and product development.
Laboratory exercises emphasizing chemical, physical, and biological changes in foods, during processing and storage. Prerequisites: concurrent enrollment in FOOD-SCI 541 and consent of instructor.
Laboratory exercises emphasize quality control and experimental approaches to food microbiology. Labs teach basic culture methods, in addition to chemical, immunological, and molecular techniques employed for the microbiological analysis of foods. Prerequisites: MICROBIO 312 and concurrent registration in FOOD-SCI 567 or consent of instructor.
Biological and chemical principles underlying the maintenance of food quality during the period after harvest to consumption. Topics include chemical, enzymic, physical, and biological deterioration; implications and prevention; food toxicology. (Gen.Ed. BS)
This course will provide an overview of food quality assurance and food safety regulation while training students to obtain quality control FDA-recognized training certificates. Upon successful completion of the course, students will obtain FSPCA Qualified Individual Certifications.