Rutgers, The State University of New Jersey
Undergraduate-New Brunswick
 
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Agriculture and Food Systems 020
Agriculture and Natural Resource Management 035
Animal Science 067
Arts and Sciences 090
Biochemistry 115
Bioenvironmental Engineering 117
Biotechnology 126
Community Health Outreach 193
Ecology, Evolution, and Natural Resources 216
Educational Opportunity Fund 364
Entomology 370
Environmental and Biological Sciences 015
Environmental and Business Economics 373
Environmental Planning 573
Environmental Policy, Institutions, and Behavior 374
Environmental Sciences 375
Food Science 400
Interdisciplinary Studies 554
Landscape Architecture 550
Leadership Skills 607
Marine Sciences 628
Meteorology 670
Microbiology 680
Nutritional Sciences 709
Plant Biology 776
Student to Professional Internship Network (SPIN) 902
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Mason Gross School of the Arts
Ernest Mario School of Pharmacy
Rutgers Business School: Undergraduate-New Brunswick
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Edward J. Bloustein School of Planning and Public Policy
School of Management and Labor Relations
Honors College of Rutgers University-New Brunswick
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Camden Newark New Brunswick/Piscataway
Catalogs
New Brunswick Undergraduate Catalog 2022-2024 School of Environmental and Biological Sciences Course Listing Food Science 400  

Food Science 400
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.
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.
11:400:106 Food as Medicine (3) Focuses on the emerging fields of food microbial ecology, food pharmacology, nutrigenomics, and nutraceuticals. Topics covered include probiotic and prebiotic foods and their use in chronic disease prevention (e.g., obesity, hypertension, high cholesterol, and digestive disorders). Intended for nonfood science majors, the course will include lectures from leading experts in the field. Intended for all students; no previous science required.
11:400:107 Foods from Field to Table (3) Open to all majors, students will discover food science from the conversion of raw agricultural commodities to processed foods and the associated water and energy resource costs. Intended for all students; no previous science required.
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: General Chemistry I and II (01:160:161 and 162) and General Biology I and II (01:119:115 and 116). Elementary Organic Chemistry 01:160:209 or Organic Chemistry I 01:160:307 must be taken as a co-requisite or completed as a pre-requisite.
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.
11:400:301 Food Processing Technologies (4)

Methods and techniques used to transform raw ingredients into food for consumption by humans. Principles of operation and design of industrial equipment used in processing, storage, and packaging of foods. Food quality and food safety as related to food processing equipment. Classification and description of food processing equipment. 

Lecture and integrated lab.  Prerequisite: Physics I 01:750:193 or 201 or 203 & 205    Calculus I 01:640:135 or 151.   
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. 

Lecture and integrated lab. Prerequisite: Food Processing Technologies 11:400:301
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. Prerequisite: Elementary Organic Chemistry 01:160:209 or Organic Chemistry I 01:160:307 and Principles of Food Science 11:400:201.
11:400:305 Food Analysis Laboratory (1) Food analysis laboratory complements the lecture course and gives students experiences in performing food analysis experiments, analyzing data, and reporting their findings. Identification and critical assessment of the most appropriate and applicable analytical methods for analyzing the properties of a particular food product will be emphasized.   Co-requisite: Food Analysis 11:400:304
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: 11:400:201.
11:400:315 Study Abroad in Thailand - Food and Sustainability (3) This course presents the nexus of food sustainability, food security, and food safety. Students will learn the pathway of foods from: farm to processing, warehousing to transport, and retail to table. . Prerequisites: General Biology and General Chemistry (minimum one semester of each).
11:400:316 Embedded Study Abroad course in Ireland - Sustainable Food Production (3) This course is designed to understand small batch production of artisan foods using locally sourced ingredients keeping in mind sustainability, food safety, and circular food systems. Co-requisite: Black pudding to Irish Cream - Sustainable Foods of Ireland 01:959:210
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. Prerequisite: Statistics 01:960:211 OR 01:960:285 OR 01:960:401 OR 11:373:215 OR 11:216:369.
11:400:410 Nutrigenomics and Nutraceuticals (3) This course explores the science of nutrigenomics and focuses on plant and animal nutraceuticals and bioactives that provide important health, wellness, and comfort benefits. Prerequisites: General Chemistry (01:160:162) AND General Biology (01:119:116) AND Food and Health (11:400:104) or Nutrition and Health (11:709:255).
11:400:411 Food Chemistry (3) Chemical/biochemical reactions of carbohydrates, lipids, proteins, and other constituents in fresh and processed foods are discussed with respect to food quality. Prerequisite: Principles of Food Science 11:400:201; Must have previously taken Biochemistry   (11:115:301 or 403) or be registered the same semester.  
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. Prerequisites: Food Processing Technologies (11:400:301), Current Issues in Food Science and Food Law (11:400:314), Food Chemistry (11:400:411), Sensory Evaluation of Foods (11:400:405) and Food Microbiology (11:400:423).
11:400:413 Food Chemistry Laboratory (1) Students perform experiments that demonstrate the chemical/biochemical reactions of carbohydrates, lipids, proteins, and other constituents in fresh and processed foods with respect to food quality.  Reaction conditions and processes that affect color, flavor, and texture of food are emphasized.  Co-requisite: Food Chemistry 11:400:411
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. Prerequisite: Biochemistry (11:115:301 or 403)
11:400:422 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. Open to all majors, Juniors and Seniors only.
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. Prerequisites: Elementary Organic Chemistry (01:160:209) OR Orgo I (01:160:307) OR   Introduction to Microbiology (11:680:201) OR General Microbiology (01:447:390/11:680:390). Open to juniors and seniors only.  
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.
11:400:493 Research-Based Learning (1-6;BA) Research projects in food science under the guidance of the faculty. Prerequisite: Permission of adviser.
11:400:494 Internship-Based Learning (1-6;BA) Internship projects in food science under the guidance of the faculty. Prerequisite: Permission of adviser.
 
For additional information, contact RU-info at 848-445-info (4636) or colonelhenry.rutgers.edu.
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