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An orientation course for graduate students, designed for first-year graduate students who have limited research experience and is required for first-year incoming graduate students. The course aims to help the students engage in activities and discussions that are tightly aligned with the expectations of graduate students in the food science department. We will introduce campus resources, literature review, forming hypotheses, critiquing the literature and writing, peer-review, and oral presentations.

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.

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.

Description not available at this time

Physical, chemical, and spectroscopic techniques in food analysis: proximate analysis, extraction, densimetry, spectroscopy, rheology, microscopy, refractometry, polarimetry, chromatography, enzymatic and immunological assays, and sensory evaluation methods emphasizing theoretical basis of measurements and laboratory calculations. Prerequisite: Chem 312 or equivalent.

Topics include: unit conversion, mass and energy balance, fluid flow, heat transfer, refrigeration, evaporation, drying.

This course will introduce students to the fundamentals of product development as well as current topics and concerns in the food industry. Student teams will develop a food product from concept to production. This project will incorporate the student?s knowledge in chemistry, engineering, microbiology as well as social sciences. A market analysis will involve investigation of current food movements and health concerns. Students will also learn basic engineering concepts in order to produce their product in a pilot scale-plant. Satisfies the IE requirement

This course will introduce students to the fundamentals of product development as well as current topics and concerns in the food industry. Student teams will develop a food product from concept to production. This project will incorporate the student?s knowledge in chemistry, engineering, microbiology as well as social sciences. A market analysis will involve investigation of current food movements and health concerns. Students will also learn basic engineering concepts in order to produce their product in a pilot scale-plant. Satisfies IE requirement

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.