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Course Criteria
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3.00 Credits
This course is designed to provide students with a general application and understanding of current issues associated with food products and food ingredients. Discussions will focus on controversial subjects involving food products, food additives, food safety and preservation techniques based on scientific principles and popular belief. Lecture/discussions/ demonstrations, 3 hours per week.
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3.00 Credits
Principles of sanitation, cleaners and sanitizers, sanitary equipment and plant design, and microbial growth and control in food processing operations. Lecture/discussion/demonstrations, 3 hours per week.
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3.00 Credits
Topics to be covered include understanding and control of microbial, chemical, and physical food hazards as well as emerging food safety issues. Course will include a study of cleaners and sanitizers and sanitary equipment and plant designs. Bioterrorism and food safety will also be discussed. (On-line course)
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3.00 Credits
The course is designed as an overview of the unit; food processing operations common to all types of food processing plants. Examples will be drawn from international food processing operations processing fruits and vegetables, poultry and meats, and oil seeds and cereal grains. Emphasis on oral communication and critical thinking skills. Corequisite: Lab component. Prerequisite: CHEM 1123 and CHEM 1121L.
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2.00 Credits
Discussion of government laws and regulations affecting the manufacture of food. Emphasis is on federal regulations relating to food safety, labeling, and the FDA. Discussion relates to practical use of food law. Lecture 2 hours per week.
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3.00 Credits
This web-based introductory course is designed as an overview of unit food processing operations common to all types of food processing plants. Examples will be drawn from national and international food processing operations processing: fruits, vegetables, poultry and meats, oil seeds and cereal grains. Emphasis is on student learning principles of food processing operations and includes strengthening students' written communications and critical thinking skills. Corequisite: lab component.
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3.00 Credits
Web-based course designed to give students a perspective of how engineering principles are used in food processing. The student will be introduced to the application of food engineering principles to real-world food processing situations. Students will develop an understanding of the basics of units systems, mass balances, fluid rheology, fluid flow, heat transfer, and thermal processing. Prerequisite: MATH 1285 or equivalent and/or consent of instructor.
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3.00 Credits
Investigation of assigned problems in food science. Prerequisite: Junior standing.
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4.00 Credits
Methods of analysis, instrumentation, and laboratory techniques for measuring the chemical composition of raw and valueadded products. Lecture 3 hours, laboratory 3 hours per week. Corequisite: Lab component. Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L or (CHEM 3603 and CHEM 3601L).
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4.00 Credits
Microbiology, contamination, preservation, and spoilage of different kinds of foods, food poisoning, sanitation, control, and inspection; microbiology of water; and standard methods for official food and public health laboratories. Lecture 2 hours, laboratory 4 hours per week. Corequisite: Lab component. Prerequisite: BIOL 2013 and BIOL 2011L and CHEM 1123 and CHEM 1121L. (Same as BIOL 4124)
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