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Introduction to legal, regulatory, ethical, and scientific considerations involved in developing a new food product. Involves the theoretical development, processing, packaging, labeling, and marketing of a new product with due regard for regulatory issues, control, and safety.

Composition and chemical properties of edible fats and oils. Physical characteristics/plasticity, polymorphism, melting, solidification. Technology of industrial fats-extraction, refining, hydrogenation, inter-esterification. Deteriorative reactions oxidation, thermal degradation. Biological significance. New methods of analysis. Review of current literature. Mr. Decker

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.

To understand the basis of food policy and the role science has in its development. This course covers food law policy and regulations and how science might be better used in formulating current and future policies.

The role of food processing and ingredient technology on food quality and safety, including principles and methods of food processing, food standards and regulation, quality control and assurance, and overviews of engineering, chemical, microbiological, and nutritional concerns.

This course will evaluate the biological significance of food. It will cover a basic description of physiology, demonstration of pathology, and evaluation of the role of foods and food components in disease prevention.

Laboratory exercises emphasizing chemical, physical, and biological changes in foods, during processing and storage. Prerequisites: concurrent enrollment in FOOD-SCI 541 and consent of instructor.

Mainly for candidates for the Master of Science degree who do not write a thesis. Original research expected. Two bound copies of a written report of the study required by the department.