This course will provide an overview of food quality assurance and regulation, while training students to obtain quality control certification. Upon successful completion of the course, students will obtain FSPCA Qualified Individual Certifications.

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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.

Cultural, historical, political, psychological, scientific and social aspects of contemporary food habits in diverse parts of the world; hunters and gatherers, food production for better health, developed and developing countries, basis of food selection, food safety, food processing and preservation, world food resources, foods of the future; impact of modern biotechnology, food fermentation, and environmental issues related to global food and energy sources.

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)

Principles of microbiology applied to food manufacture. Emphasis on influence of food formulation and processing on microbial growth, methodology to detect organisms in foods, design of industrial HACCP programs, and causative agents of food-borne illness.

An orientation course for graduate students, designed for the first-year graduate students who have limited research experience and is required for first-year graduate students. The aim of the course is to help the students bridging the undergraduate education to the research activities in the graduate school. Will cover experimental design, grant writing, paper writing, and scientific presentation in this course.

Chemistry of food minor components (e.g. minerals, vitamins, nutraceuticals, colors, flavors), direct food additives (e.g. preservatives, texture modifiers and stabilizers, colors, flavors), incidental food additives (e.g. processing aids, chemical toxins), intentional adulterants, allergens, etc.