Food Science 400
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11:400:103Science of Food (3) Overview of major food components (carbohydrates, fats, proteins, vitamins, and minerals); process of digestion; major food-related diseases in the United States; the bases for food preservation, including processing, food legislation, and current food issues, such as the use of food additives, irradiation, and genetic engineering. Intended for all students; no science required. |
11:400:104Food and Health (3) Personal nutrition and its relationship to health by way of food and nutraceuticals. Intended for all students; no science required. |
11:400:201Principles of Food Science (3) Overview of food safety, composition, and preservation methods. Structure-function relationships of water, protein, lipids, carbohydrates, minerals, and natural products in food systems. Prerequisites: 01:119:101-102, or 103. Pre- or corequisite: 01:160:209 or 307 or 315. |
11:400:202Principles of Food Science Laboratory (2) Introduction to food systems, fundamental principles underlying food function and stability, and analysis of food properties. Lec. 80 min., lab. 3 hrs. Corequisite 11:400:201. |
11:400:304Food Analysis (4) Modern methods of analytical chemistry, with emphasis on chromatography. Application of analytical methodology to lipids, amino acids, carbohydrates, and other food components. Importance of precision, accuracy, and significance of results. Lec. 80 min., lab. 4 hrs. Pre- or corequisites: 01:160: 307-308. |
11:400:314Current Issues in Food Science and Food Law (2) Food laws of the United States and their impact. The role of federal regulatory agencies in the administration of law. Current food safety controversies. Prerequisite: Open to juniors and seniors. |
11:400:401Introduction to Food Engineering Fundamentals (4) Engineering principles of processing and preserving food: material balance, gases and vapor, psychrometry, energy balance, rheology and fluid flow, heat transfer, mass transfer, and drying. Laboratory experiments and weekly problem assignments. Lec./lab. Prerequisites: Two terms each of calculus and physics. |
11:400:402Introductory Food Engineering Processes (4) Unit operations and processes for food manufacture. Two field trips with reports; laboratory experiments, engineering problems, weekly problem assignments. Lec. 4 hrs. Prerequisite: 11:400:401. |
11:400:405Sensory Evaluation of Foods (3) Experience in using the senses as analytical tools. Principles of sensory evaluation of foods, including sample presentation, data recording and analysis, and report writing. Pre- or corequisite: 01:960:401 or equivalent. Open to food science or nutritional sciences majors, or by permission. |
11:400:408Food Science Topics (2) Special assignments in any field of food science. Prerequisite: Permission of instructor. (Taught by visiting professor.) |
11:400:410Nutraceuticals in Functional Foods, Herbs, and Supplements (3) Principles of food processing reviewed with emphasis on the nutritional and nutraceutical impact of modern food industry practices. Prerequisites: 11:400:201 or equivalent, 11:400:104 or 11:709:255 or equivalent. |
11:400:411Food Chemistry (3) Basic chemical, biochemical, and physical principles underlying food systems. Factors contributing to the color, flavor, texture, nutrition, and safety of food. Food applications of basic principles. Lec. 3 hrs. Open only to seniors. Prerequisites: 01: 160:209; 11:400:201, 202; 01:447:390. |
11:400:412Food Product Development (3) A comprehensive consideration of food product development, including fact finding, prototype and process development, shelf life, technical and financial feasibility, distribution, and consumer acceptance. Lec. 2 hrs., lab. 3 hrs. Prerequisites: 11:400:201, 202, 304, 402, 411. |
11:400:419Food Physical Systems (3) The physical chemistry of foods and food ingredients; microscopic properties of foods in terms of molecular structure and physical principles; properties of aqueous solutions, colloids, biopolymers, and crystalline and amorphous solids; effects of temperature, pressure, water activity, solvent, and matrix properties. Prerequisites: One term of organic chemistry, two terms of calculus, two terms of physics. |
11:400:421Hazard Control in Food Processing (3) Principles and application of processing controls to reduce or eliminate hazards in foods; hazard analysis and identification of critical control points (HACCP); good manufacturing practices: sanitation, monitoring, and risk analysis; regulatory requirements. Prerequisite: 11:126:394 or 01:447:390. |
11:400:422Colloquium: Food Safety: Fads, Facts, and Politics (3) Dynamic interactions of science, law, agribusiness interests, and consumer concerns. Case studies and participatory exercises to explore a variety of issues. Prerequisite: Open only to Cook College juniors and seniors. |
11:400:423Food Microbiology (3) The role of microorganisms in food processing and preserva- tion and health promotion. The relation of microorganisms to food spoilage, food-borne illness and intoxication, and general food quality. Prerequisite: 01:447:390. 11:115:301 or 403 recommended. |
11:400:424Food Microbiology Laboratory (1) Methods of microbiological analysis of foods. Identification of food-related microorganisms and fermentation processes. Corequisite: 11:400:423. |
11:400:493,494Research Problems in Food Science (1-4,1-4) Research projects in food science under the guidance of the faculty. Prerequisite: Permission of adviser. |
