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Course Criteria
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3.00 Credits
Definition of grades and standards of quality by chemical, physical, and sensory techniques. Lecture 2 hours, laboratory 2 hours per week. Corequisite: Lab component. Prerequisite: CHEM 1123 and CHEM 1121L.
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4.00 Credits
Water, carbohydrates, lipids, proteins, vitamins, and minerals in foods; biochemical and functional properties, enzymes, food additives (emulsifiers, pigments, colors, flavors, preservatives, and sweeteners) and texture as related to properties in food systems and during processing. 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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3.00 Credits
The Food Science Internship is a supervised practical work experience with a food industry, research program or governmental agency to gain professional experience and insight into career opportunities. a maximum of 4 hours credit is allowed for degree credit. Prerequisite: Junior standing and consent. For graduate credit, completion of first year of graduate studies and consent of major professor.
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3.00 Credits
Principles and procedures for sensory evaluation of food. Appropriate uses of specific tests are discussed, along with physiological, psychological, and environmental factors affecting sensory verdicts. Lecture 2 hours, laboratory 2 hours per week. Corequisite: Lab component. Prerequisite: STAT 2303 or WCOB 1033 or AGST 4023 or STAT 2023 or PSYC 2013.
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3.00 Credits
Multidisciplinary approaches for developing new food products and processes; in the context of an industry-sponsored project. Group dynamics and interpersonal skills. Factors that influence product and process development. Analysis and modeling applied to food process design. Lecture 2 hours and laboratory 3 hours per week. Corequisite: Lab component. Prerequisite: Junior standing, Food Science majors only or consent.
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4.00 Credits
Basic mechanics of refrigeration, temperature controls, materials handling and mechanical problems as applied to foods and food processing. Lecture 3 hours, laboratory 3 hours per week. Corequisite: Lab component. Prerequisite: MATH 1213, PHYS 2013, and PHYS 2011L.
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3.00 Credits
This web-based course will build on web course POSC 2003, Fundamentals of Food Microbiology and will look at cell structure and function, viability states, physical and chemical barriers, sampling and enumeration methods, hurdle and predictive microbiology models. Lecture and problems sets and project. 3 hours per week. Prerequisite: POSC 2003.
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1.00 Credits
Presentation and discussion of graduate student research. Prerequisite: Graduate standing.
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3.00 Credits
Original investigation on assigned problems in food science. Prerequisite: Graduate standing.
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3.00 Credits
This web-based course will provide an appreciation of the need for sanitation in food processing and increase the students' knowledge of sanitary techniques. Topics will include contamination sources, plant and equipment design, cleaners and sanitizers, HACCP, and food biosecurity. Also covered will be considerations in selecting, establishing and maintaining a sanitation program. Prerequisites: General Microbiology or Food Microbiology; General Chemistry.
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