Research on problems not related to thesis.

Not available at this time

Instrumental methods. Infrared spectrophotometry, mass spectrometry, gas and liquid chromatography. Theory, techniques and applications.

Effects of storage and processing on food quality governed by changes in cellular milieu, structural components, cellular organization, membrane deterioration, and free radical production, plant and animal tissues used as foods.

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.

Not available at this time

Principles of microbiology applied to food manufacture. Emphasis on influence of food formulation and processing on microbial growth, methodology to detect organisms in foods, design of industrial HACCP programs, and causative agents of food-borne illness. Prerequisites: MICROBIO 310 and concurrent registration in FOOD-SCI 566 or consent of instructor.

Laboratory exercises emphasize quality control and experimental approaches to food microbiology. Labs teach basic culture methods, in addition to chemical, immunological, and molecular techniques employed for the microbiological analysis of foods. Prerequisites: MICROBIO 312 and concurrent registration in FOOD-SCI 567 or consent of instructor.

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.

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.