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.

Food preservation methods such as sterilization methods, refrigeration, freezing, drying explained in terms of physical, chemical, and biological principles. Their implementation in industrial processes and impact on society evaluated. (Gen.Ed. PS)

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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

The role of food technology in meeting health needs. Topics include the development of new foods for the control of weight, reduction of risk in chronic diseases, and the utilization of food science to produce a varied, safe, healthy, and nutritionally sound diet. The possible alleviation of world hunger through technology.

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