Biological and chemical principles underlying the maintenance of food quality during the period after harvest to consumption. Topics include chemical, enzymic, physical, and biological deterioration; implications and prevention; food toxicology. (Gen.Ed. BS)

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)

Cultural, historical, political, psychological, scientific and social aspects of contemporary food habits in diverse parts of the world; hunters and gatherers, food production for better health, developed and developing countries, basis of food selection, food safety, food processing and preservation, world food resources, foods of the future; impact of modern biotechnology, food fermentation, and environmental issues related to global food and energy sources.

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.

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Senior research, thesis option; by arrangement with a member of the department and the Honors Office.

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