In this course, we will dive into the fundamentals and advanced properties of sustainable food matrices. We will start right where food scientists come into play along the food value chain: transforming a raw material into a food product. The course will teach you about the various sustainable raw materials, the extraction processes for obtaining ingredients from these raw materials, and the subsequent properties of these ingredients, along with the potential processes as well as products that can be developed using sustainable ingredients.

This course will provide a survey of advanced topics and concepts in food safety. Specifically, this course will cover more insight into foodborne pathogen pathogenesis, specifically expanding on a number of pathogens discussed in the Food Microbiology Lecture, as well as providing further discussion of pathogens and contaminants not discussed in as much depth. The course will also contain a unit covering advanced concepts in foodborne pathogen and contaminant detection and control.

The goal of this course is to help understand the biological significance of food. This course will cover basic physiology, pathology, and toxicology to understand health impacts of food components, particularly in disease prevention.

Not available at this time

Not available at this time

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.