ST-Adv Swahili/Hlth Pol Disc
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ST-Adv Swahili/Hlth Policy Std
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ST-Adv Swahili/Devlpmnt Policy
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ST-Georgian II
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ST-Georgian I
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ST-Serbo-Croatian VI
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Survey of Food Science
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.
Biol. of Food in Human Health
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.
Food Chemistry Lab
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.
Food Chemistry
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.