|
|
|
|
|
|
|
Course Criteria
Add courses to your favorites to save, share, and find your best transfer school.
-
3.00 Credits
No course description available.
-
8.00 Credits
Pre: Co: Elect:OPEN, LIBERAL ARTS,
-
3.00 Credits
Technology of Food Processing Pre: Co: This course is designed to give students studying food science and nutrition an overview of methods currently used in food processing. Procedures, product development, quality assurance, packaging and labeling will be covered. Students will develop and process a canned (thermally processed), frozen, and freeze dried product. This course is approved for the USDA Food Technology Training Program.
-
3.00 Credits
Introduction to Tissue Culture Pre: Co: This course will teach each student the fundamentals of tissue culture as it applies to plants and horticultural crops. Basic laboratory skills will be stressed including the preparation and sterilization of media, the use of microscope, and the mastery of sterile technique in the maintenance, transfer, and propagation of full grown plants from tissue cultures. (2 hours of lecture, 2 hours of lab per week)
-
1.00 Credits
Human Nutrition & Its Relation to Food Science & Technology Pre: Co: The student must research current literature and write a paper stressing the importance of nutrition in all aspects of food science and technology. The aspects may include production, harvest, processing, packaging, storage, distribution, and preparation for service. (1 hour of lecture per week)
-
3.00 Credits
HACCP-Establishing Hazard Analysis Critical Cntrl Point Prog Pre: Communications Proficiency Co: HACCP is a preventative system for assuring the safe production of food products. Students will apply the system in the design of flowcharts, identification of critical control points, observation of employees, measuring times and temperatures, and correcting problems before food can become contaminated. This course is approved for the USDA Food Technology Training.
-
4.00 Credits
Food Chemistry Pre: CHE101 or CHE103 or CHE114 Co: This course studies the major food constituents including water, proteins, lipids, carbohydrates, minerals (ash). The lecture portion of the course integrates the importance of organic and biochemistry in food. In the laboratory section, students will learn current methods in food analysis and perform the tests on various food products. As a final project, an unknown food product will be given and students will perform a complete proximate analysis on it. This course is approved for the USDA Food Technology Training Program. (3 hours of lecture, 3 hours of lab per week)
-
3.00 Credits
Food Quality Evaluation Pre: CHE102 or CHE114 Co: A course designed to assure quality control in a variety of food products. Aspects such as colorimetry, viscosity, refractometry, titrations, spectrophotometry, electrophoreses and chromatography will be covered in lab and accentuated in lecture. This course is approved for the U.S.D.A. Food Technology Training Program. (2 hours of lecture, 3 hours of lab per week)
-
4.00 Credits
Microbiology of Foods Pre: FSN206 or BIO110 Co: Primarily a laboratory course designed to train students in the proper utilization of material and equipment, along with the manipulative skills associated with the operation of a microbiological laboratory. Emphasis is placed on the quality control and principles of quantitative operations as applied to food and water, along with the proper sanitary inspection procedures. The isolation and identification of micro-organisms by cultural, biochemical and serological techniques are involved. This course is approved for the U.S.D.A. Food Technology Training Program (3 hours of lecture, 3 hours of lab per week)
-
3.00 Credits
Brewing Science and Other Fermentations Pre: Co: The course is designed to allow students to learn technology in the areas of fermentation, confections, sugar concentrates, emulsions, freezing, dehydration, and curing. The application of this technology will be performed in food processing operations conducted in the pilot plant. The areas of product development, quality assurance, and sanitation (good manufacturing practices) will be stressed. The skills necessary to monitor various process from initiation to completion will also be stressed. This course is approved for the U.S.D.A. Food Technology Program. (2 hours of lecture, 2 hours of lab per week)
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Privacy Statement
|
Terms of Use
|
Institutional Membership Information
|
About AcademyOne
Copyright 2006 - 2024 AcademyOne, Inc.
|
|
|