Description not available at this time

Overview of the chemical, physical, and biological properties of food components including proteins, lipids, carbohydrates, and pigments. Consequences of the properties of food components and their reaction products to health and nutrition also emphasized. Prerequisite: organic chemistry.

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.

Physical and functional properties of foods: origin and modification of surface forces; electrophysical phenomena; colloidal aggregates and dispersions; stability of emulsions and foams; adsorption phenomena; properties of food polymers in solution; interfacial charge effects; structure and formation of gels.

Not available at this time

Description not available at this time

This course will introduce students to the fundamentals of product development as well as current topics and concerns in the food industry. Student teams will develop a food product from concept to production. This project will incorporate the student?s knowledge in chemistry, engineering, microbiology as well as social sciences. A market analysis will involve investigation of current food movements and health concerns. Students will also learn basic engineering concepts in order to produce their product in a pilot scale-plant.
Satisfies the IE requirement

With lab. Overview of microbiology principles as applied to food safety. Emphasis on the control of microbial food-borne illnesses in institutional and industrial settings. Labs teach basic techniques used for microbial testing of foods.