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Course Criteria
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1.00 Credits
Discussion-1 hour; online lecture. Prerequisite: course 110A or the equivalent. Mechanisms of ice crystallization, interpretation of freezing diagrams, and modes of heat transfer. Food properties at subfreezing temperatures, refrigeration requirements, and estimation of freezing times. Industrial systems used in freezing foods.-III. (III.) Singh
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2.00 Credits
Lecture/discussion-2 hours. Prerequisite: upper division standing with background course work in food science (course 50 or 100A), biological sciences (Biological Sciences 1A, 1B, 1C), or the physical sciences (Physics 5A, 5B, 5C or Chemistry 2A, 2B, 2C). Course will familiarize students with initial stages of food product development, including definition and articulation of a problem, generation of ideas to solve the problem, screening of ideas, and the formal presentation of a new product concept.
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4.00 Credits
Lecture-1 hour; discussion-1 hour; laboratory-hours. Prerequisite: upper division standing with background course work in food science (course 50 or 100A), biological sciences (Biological Sciences 1A, 1B, 1C), or the physical sciences (Physics 5A, 5B, 5C or Chemistry 2A, 2B, 2C). Product implementation stage of food product development including preliminary product description, prototype development, product testing, and formal presentation of a new product development.-II. (II.)
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1.00 Credits
Seminar-1 hour. Prerequisite: senior standing or consent of instructor. Selected topics presented by students on recent advances in food science and technology. Reports and discussions concerning oral and written presentations, literature sources and career opportunities.-II. (II.) Shoemaker
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1.00 - 12.00 Credits
Internship-3-36 hours. Prerequisite: consent of instructor. Work experience on or off campus in the practical application of food science. (P/NP grading only.)
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1.00 - 5.00 Credits
Prerequisite: consent of instructor. (P/NP grading only.)
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1.00 - 5.00 Credits
(P/NP grading only.)
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3.00 Credits
Lecture-3 hours. Basic description of brewing and associated processes, from raw materials to final product; history of brewing and brewing science; types of beer worldwide; world beer markets; basics of beer quality, including wholesomeness; role of scientist in brewing. GE credit: SciEng.-I, II. (I, II.) Bamforth
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1.00 Credits
Discussion-6 hours; fieldwork-2 days (coursegiven between winter and spring quarters). Prerequisite: advance enrollment required in winter quarter with instructor; background knowledge in foods from such courses as Food Science and Technology 1. Commercial aspects of the large-scale development, distribution, and evaluation of food products intended for human consumption. (Former course Consumer Science 47.) (P/NP grading only.)-III. (III.)
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3.00 Credits
Lecture-3 hours. Prerequisite: Chemistry 2A, Biological Sciences 1A. Introduction to fruit, vegetable, cereal, dairy, seafood and meat commodity groups. Overview of food preservation principles, including heat processing, refrigeration and freezing, dehydration, fermentation, high pressure processing, irradiation and packaging.-III. (III.) Krochta
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