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

Principal microbiological agents responsible for food-borne diseases: their classification, physiology, epidemiology, pathogenesis, identification, and control and case histories.

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.

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.

Topics include: unit conversion, mass and energy balance, fluid flow, heat transfer, refrigeration, evaporation, drying.

Not available at this time

Not available at this time

Not available at this time

Research on problems not related to thesis.