This is a 3-credit hands-on experience aimed at creating new food products, gain a better understanding of the product development process, and the use of functional food ingredients in application. Students in this practicum will work in teams developing unique prototypes that will utilize existing sustainable food streams and incorporate functional food ingredients to create novel products. Our new prototypes will be evaluated against current and traditional offerings in the fisheries industry.

Not available at this time

Not available at this time

Not available at this time

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 introduce the discipline and profession of food science through an overview of food composition, commodities, food quality and deterioration, food preservation, and product development.

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.

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.

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.