|
|
| |
Courses in Food Science
Food Science Courses
FSC 107 Introduction to Food Science
A general
basic food science course that deals with world food needs
and available food supplies, types of food and nutritive
values and use, food processing technology and distribution
methods.
FSC 434G Food Chemistry
(Online
Support)
Chemical
and physical properties of proteins, lipids, carbohydrates,
pigments and food additives as they relate to food processing
and food preservation. Lecture, three hours; laboratory,
two hours. Prereq: BCH 401G or consent of instructor.
FSC 530 Food Microbiology
Study
of procedures for the enumeration and identification of
foodborne microorganisms important in the food industry.
Principles for controlling contamination and growth of
microorganisms during production, processing, handling
and distribution of food products. Lecture, three hours;
laboratory, four hours. Prereq: BIO 108 and BIO 109 or
equivalent.
FSC 535 Food Analysis
(Online
Support)
Techniques
and instrumentation used to determine the chemical composition
of foods. Emphasis is placed on the principles of chemical
analysis as it relates to foods and food processing. Lecture,
two hours; laboratory, four hours per week. Prereq: FSC
434G.
FSC 540 Food Plant Sanitation
A study
of sanitation principles and techniques for ensuring the
safety and wholesomeness of our food supply. Prereq: FSC
530 or equivalent.
FSC 632 Foodborne Disease
Agents
Discussion of microorganisms,
toxins and chemicals involved in foodborne illnesses as
well as procedures for controlling and investigating foodborne
disease outbreaks. Prereq: FSC 530.
FSC 640 Food Lipids
(Online
Support)
An
advanced study of the physical, chemical, and biochemical
significance of lipids in foods. Topics include the structure
and function of lipids in post-harvest physiology, interaction
with other food components, and the effect of lipids on
the physical properties of foods during processing and
storage. Prereq: One course in Food Chemistry or Biochemistry.
|
|
|
|
