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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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11:400:106
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.
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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.
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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: 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.
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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.
Lecture and integrated lab. Prerequisite: Food Processing Technologies 11:400:301
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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.
Prerequisite: Elementary Organic Chemistry 01:160:209 or Organic Chemistry I 01:160:307 and Principles of Food Science 11:400:201.
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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
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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: 11:400:201.
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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).
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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
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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.
Prerequisite: Statistics 01:960:211 OR 01:960:285 OR 01:960:401 OR 11:373:215 OR 11:216:369.
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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).
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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.
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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.
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).
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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
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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.
Prerequisite: Biochemistry (11:115:301 or 403)
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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.
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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.
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.
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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
Research-Based Learning (1-6;BA)
Research projects in food science under the guidance of the faculty.
Prerequisite: Permission of adviser.
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11:400:494
Internship-Based Learning (1-6;BA)
Internship projects in food science under the guidance of the faculty.
Prerequisite: Permission of adviser.
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