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Food science plays an important role in all aspects of our food supply, from farm to fork. In this laboratory, students will participate in a variety of hands-on activities that allow students to apply principles learned in the FS-265 lecture. As part of our Survey of Food Science Lab, students will investigate topics including food product development, food processing, ingredient technology, sensory analysis, and much more - through laboratory exercises. Student teams will create and develop their own new food product!

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.

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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)

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.

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.

Description not available at this time