Food Microbiology

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. Prerequisites: MICROBIO 310 and concurrent registration in FOOD-SCI 566 or consent of instructor.

Food Microbiolgy Lab

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.

S- Food Science Writing

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.

The Science Of Food

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)

Investments, Hons

This course is designed to provide a sound foundation for the fundamental concepts in investments. Topics covered include the financial markets and financial instruments; models of risk and return (including the index model and CAPM); bond pricing and the term structure of interest rates; equity valuation models and derivative security pricing. Students who master the course material will acquire the analytical tools and financial theory necessary for making investment decisions and understanding the paradigms by which financial securities are valued.
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