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Course Criteria
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4.00 Credits
Principles of food processing operations covering thermal processing, freezing, dehydration, fermentation and raw material handling. Overview of food technology, food quality, spoilage, packaging and label requirements. For non-Food Science majors only. Field trip may be required. 3 lectures, 1 laboratory.
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4.00 Credits
Applied science of cereal-based products. Theory and practice underlying preparation of doughs, batters, fillings, and glazes. Chemistry of baking doughs and batters and storage of finished products. Marketing and product development of breads, cakes, cookies, and pastries. Comparative nutritional evaluation of flours, grains, and finished products. 3 lectures, 1 laboratory. Prerequisite: FSN 125 or FSN 230. Changed effective Fall 2008.
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4.00 Credits
Anthropological perspective of traditional and contemporary food customs and culture. Major emphasis on U.S. cultures including Native American, Hispanic American, African American, and Asian American. Past and future developments in organic foods, junk foods and industrial foods. 4 lectures.
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2.00 Credits
Understanding professional roles in nutrition and food science settings, including dietetics, the food industry, and community and service areas. Discussion of ethics and professional characteristics leading to successful employment. Development of professional portfolios. 2 seminars. Prerequisite: FSN 101, FSN 210, and sophomore standing.
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4.00 Credits
Basic application of chemistry to food products. Role of chemical components of food and beverage formulations with focus on grape, wine, fermented and distilled products as well as fruit, vegetable and cereal products. 4 lectures. Prerequisite: CHEM 111 or equivalent.
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4.00 Credits
Operational management of a food and wine plant sanitation program. Chemical and physical control of insects, rodents, and birds. Microbial sanitation operations. Government and legal issues affecting operations. Chemistry of detergents, surfactants and sanitizers. Design and construction of plants. Certified organic USDA requirements. 4 lectures. Prerequisite: FSN 125 or FSN 230, or consent of instructor.
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4.00 Credits
Chemical, microbiological, and physical aspects of food safety are addressed especially with regard to establishment of safety programs for the food industry. In-depth coverage of hazard analysis and critical control points (HACCP). 3 lectures, 1 activity. Prerequisite: FSN 125 or FSN 230, or consent of instructor.
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4.00 Credits
Certification and legal requirements for the processing of fruit, vegetable, wine, cereal, beer, distilled spirits and muscle foods according to USDA, EU and JAS requirements. Basic principles of certified organic handling, process operations, ingredient sourcing and product development. 4 lectures. Prerequisite: FSN 125, FSN 230 or consent of instructor. Changed effective Fall 2008.
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4.00 Credits
Chemistry of starch, fat and proteins and its impact on texture, taste, flavor and appearance of food. Effects of microorganisms on changes of food during preparation and storage. Strong emphasis on baking technology. 3 lectures, 1 laboratory. Prerequisite: FSN 121, CHEM 111, or consent of instructor.
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4.00 Credits
Nutritional needs and issues of women and children, including fertility, pregnancy and lactation; physical, nutritional, social growth and development from infancy through adolescence. Current nutrition issues in maternal and child nutrition. 4 lectures. Prerequisite: FSN 210; junior standing. Changed effective Fall 2008.
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