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Course Criteria
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3.00 Credits
Experimental study of ingredient functions and factors affecting food product quality as measured by sensory and objective methods. Guided group projects involving problem identification, literature search, project design, data collection, critical analysis of data, oral and written presentations of findings. 3 lecture/problemsolving, 1 threehour laboratory. Concurrent enrollment required. Prerequisites: FN 121/121L, CHM 201/250L or CHM 316 and CHM 317, FN 263, and STAT 120.
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4.00 Credits
An examination of the rules and regulations of various governmental agencies with regard to the processing, packaging, labeling and marketing of food products. Sources of information necessary for communication with government on public food policy information. 4 lectures. Prerequisite FST 125.
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4.00 Credits
Overview of physical, chemical and microbiological hazards and their role in foodborne illness and the safety of the food supply. Introduction to the Hazard Analysis Critical Control Point System. The role of government and basic aspects of food safety laws and regulations. Review of current issues in food safety and security, food protection, food production, and food processing as they relate to public health. 4 lecture discussions.
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2.00 Credits
Process engineering principles including steadystate and unsteadystate heat transfer, mass transfer mechanisms, psychrometry, and refrigeration. 2 lectures/problem solving, and 1 threehour laboratory. Prerequisite: minimum grade of C in FST 232/232L. Concurrent enrollment required.
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12.00 Credits
Individual or group investigation, research studies, or surveys of selected problems for upper division students. Total credits limited to 4 units, with a maximum of 2 units per quarter.
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2.00 Credits
Study of raw materials preparation, size reduction, homogenization, pasteurization, canning, aseptic processing, freezing, and other unit operations in food processing technology that involve physical changes of raw materials and/or heat transfer. 2 lectures/problem solving, and 1 threehour laboratory. Field trips and term group projects. Prerequisites: CHM 201/250L or 315 and 317L, MIC 201/201L, and minimum grade of C in FST 332/332L.
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3.00 Credits
Chemical characteristics of food and its main components. Chemical changes during food processing and storage. Functions of food additives and other ingredients. 3 lectures, 1 threehour laboratory. Prerequisites: FN 121/121L or FST 125, CHM 201/250L or CHM 316 and CHM 317L. Concurrent enrollment required.
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1.00 Credits
Application of food science and technology principles to research and development industrial practices. A course designed to implement critical thinking, decisionmaking, teamwork, and communication skills towards the design and development of new and improved food products. 2 lecture discussions, 2 threehour laboratories. Prerequisites: FST 318 for food science and technology majors or FST 321 for nonmajors. Concurrent enrollment required.
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3.00 Credits
Principles and application of physical and chemical methods to the separation, characterization and quantitative analysis of food constituents. 3 lectures, 1 threehour laboratory. Prerequisites: FST 420/420L.
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3.00 Credits
Basic principles of the Hazard Analysis Critical Control Point system and their application. Prerequisite programs for implementing HACCP plans. Preliminary steps to HACCP implementation. Regulations that require HACCP systems. 3 hours lecture discussion and 1 twohour activity. Concurrent enrollment required. Prerequisite: FST 125, FST 325, and MIC 201/201L.
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