Food Science 150 - The Science Of Food
Fall
2019
02
4.00
Christina DiMarco-Crook
M W 2:30PM 3:45PM
UMass Amherst
27711
Kennedy House room 508
cdimarco@umass.edu
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)
Open to Science & Culture RAP students in Kennedy Hall. FOOD-SCI 150-02
See http://www.umass.edu/rap/science-culture-rap
Food plays a prominent role in each of our daily lives, yet most of us have little if any understanding of the ?science? behind our food. At the same time we live in a throw away culture that does not value our abundant food supply. The disconnect between individuals and the food we eat can be seen in the troubling statistic that shows Americans waste 40% of all food produced in the United States. This course will explore our understanding of food in our everyday lives and the science behind maintenance of a high quality food supply for our society.
Food safety and dietary concerns add to the confusion of how to successfully navigate and interpret the various labeling and regulatory guidelines. We will examine how our society addresses these issues from a chemical, biochemical, microbial and regulatory point of view to ensure an adequate and wholesome food supply is maintained for all. Through critical thinking and engaging class discussions a range of topics will be explored and critiqued.
These topics include:
(1) food chemistry
(2) processed food
(3) food preservatives
(4) food poisoning
(5) product labeling
(6) food fermentation
(7) obesity/sweeteners
(8) food additives
(9) organic food
See http://www.umass.edu/rap/science-culture-rap
Food plays a prominent role in each of our daily lives, yet most of us have little if any understanding of the ?science? behind our food. At the same time we live in a throw away culture that does not value our abundant food supply. The disconnect between individuals and the food we eat can be seen in the troubling statistic that shows Americans waste 40% of all food produced in the United States. This course will explore our understanding of food in our everyday lives and the science behind maintenance of a high quality food supply for our society.
Food safety and dietary concerns add to the confusion of how to successfully navigate and interpret the various labeling and regulatory guidelines. We will examine how our society addresses these issues from a chemical, biochemical, microbial and regulatory point of view to ensure an adequate and wholesome food supply is maintained for all. Through critical thinking and engaging class discussions a range of topics will be explored and critiqued.
These topics include:
(1) food chemistry
(2) processed food
(3) food preservatives
(4) food poisoning
(5) product labeling
(6) food fermentation
(7) obesity/sweeteners
(8) food additives
(9) organic food