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.

An introduction to the scientific nature of everyday foodstuffs. Examines the chemical composition and physical structure of foods. Also examines the properties of food components which affect appearance, color, flavor, texture and nutritional value. Changes during storage, cooking and processing are considered for their effect on quality.

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.

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.

Research on problems not related to thesis.

Not available at this time

Not available at this time