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11:400:103
Science 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 previous science required.
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11:400:104
Food and Health (3)
Personal nutrition and its relationship to health by way of food and nutraceuticals.
Intended for all students; no previous science required.
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11:400:105
Introduction to Food Science: The Discipline and the Major (1)
Overview of food science in an interactive environment. Intended for all students; no previous science required.
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11:400:201
Principles of Food Science (3)
Introduction to foods as chemical systems; structure-function relationships of water, protein, lipids, carbohydrates, minerals, and natural products in foods; food safety fundamentals; preservation methods and effects on food quality.
Prerequisites: 01:119:101-102; 01:160:161-162. Pre- or corequisite: 01:160:209 or 307 or 315.
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11:400:202
Principles of Food Science Laboratory (2)
Fundamental roles of physical properties and chemical reactions of proteins, lipids, and carbohydrates in food systems; principles underlying food function and stability; analysis of food properties.
Lab./rec. 4 hrs. Corequisite 11:400:201.
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11:400:302
Food Process Engineering (4)
Engineering principles of food
processing and preservation. Laboratory experiments designed for hands-on experience
using state-of-the-art equipment to understand the engineering principles associated with food processing and preservation taught in lectures. Material Balances, Gas and Vapors, Psychrometry, Energy Balances, Fluid Mechanics, Heat and Mass Transfer, and Dehydration.
Prerequisites: 01:640:135 and 11:400:301. Pre- or corequisite: 01:640:136 or 138.
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11:400:304
Food 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 or 209.
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11:400:314
Current Issues in Food Science and Food Law (2)
An interactive discussion-facilitated course covering topics including current food safety controversies, obesity, nutrition, consumer knowledge, food laws of the United States and their impact, and the role of federal regulatory agencies in the administration of law.
Prerequisite: Open to juniors and seniors.
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11:400:405
Sensory 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.
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11:400:410
Nutraceuticals 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.
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11:400:411
Food 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. Prerequisites: 01:160:209; 11:400:201, 202; 01:680:390.
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11:400:412
Food 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.
Two 160-min. lec./rec. Prerequisites: 11:400:201,202, 301, 304, 411. Pre- or corequisite: 11:400:423.
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11:400:419
Food 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 semester of organic chemistry, two semesters of calculus, two semesters of physics.
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11:400:422
Colloquium: 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 School of Environmental and Biological Sciences juniors and seniors.
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11:400:423
Food Microbiology (3)
The role of microorganisms in food processing and preservation and health promotion. The relation of microorganisms to food spoilage, food-borne illness and intoxication, and general food quality.
Prerequisite: 01:680:390; 11:115:301 or 403 recommended.
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11:400:424
Food Microbiology Laboratory (1)
Methods of microbiological analysis of foods. Identification of food-related microorganisms and fermentation processes.
Corequisite: 11:400:423.
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11:400:493,494
Research Problems in Food Science (1-4,1-4)
Research projects in food science under the guidance of the faculty.
Prerequisite: Permission of adviser.
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