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Course Criteria
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3.00 Credits
Biochemistry Introduction of biotechnology in food industry including genetic engineering of microorganisms. Fundamentals of microbial genomics and proteomics. Practice of a variety of software and bioinformatics tools including database search, sequence alignment, phylogenetic and cluster analyses, gene prediction, genomic map construction, structural and functional prediction of proteins. Applications of DNA fingerprinting techniques in food safety and public health. 3. 000 Credit Hours 3. 000 Lecture hours Levels: Graduate Doctoral, Graduate Business, Graduate, Undergraduate Schedule Types: Lecture College of Science & Letters College Biological, Chem & Phys Sci Department
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3.00 Credits
Principals of occurrence and control. Importance of sanitation and prevention of public health problems. Microbiological contaminants and methods for their detection. Mechanisms of microbial inactivation. Core course. 3. 000 Credit Hours 3. 000 Lecture hours Levels: Graduate Doctoral, Graduate Business, Graduate, Undergraduate Schedule Types: Lecture College of Science & Letters College Biological, Chem & Phys Sci Department
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3.00 Credits
Lab Introductory Microbiology. Basic microbiological techniques, and safe laboratory practices. Introductory Food Microbiology. Isolation pathogenic bacteria. Spoilage microorganisms. Fermentation. Environmental Monitoring. Rapid Identification tests. Sporeformers. 3. 000 Credit Hours 3. 000 Lab hours Levels: Graduate Schedule Types: Lab College of Science & Letters College Biological, Chem & Phys Sci Department
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3.00 Credits
Chemistry, analytic chemistry Techniques for analyzing food toxins, food constituents of public health concern, intentional and unintentional food additives, modern separation and analytic techniques. 3. 000 Credit Hours 2. 000 Lecture hours 3. 000 Lab hours Levels: Graduate Doctoral, Graduate Business, Graduate, Undergraduate Schedule Types: Lecture/Lab, Lecture College of Science & Letters College Biological, Chem & Phys Sci Department
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3.00 Credits
Legal and scientific issues in regulating the nation's food supply and nutritional status. Roles of regulatory agencies; Federal Food, Drug and Cosmetic Act; definitions and standards for food and adulterated foods. Manufacturing processed foods in compliance with regulations. 3. 000 Credit Hours 3. 000 Lecture hours Levels: Graduate Doctoral, Graduate Business, Graduate, Undergraduate Schedule Types: Lecture College of Science & Letters College Biological, Chem & Phys Sci Department
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3.00 Credits
Food engineering fundamentals, heat and mass transfer in food processing, food rheology, freezing of foods, food dehydration, extraction, kinetics of chemical reactions in foods, thermal process calculations. Core course. CHE 301 and 302, or consent of instructor. 3. 000 Credit Hours 3. 000 Lecture hours Levels: Graduate Doctoral, Graduate Business, Graduate, Undergraduate Schedule Types: Lecture College of Science & Letters College Biological, Chem & Phys Sci Department
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3.00 Credits
Process calculations for food processing methods such as canning, aseptic processing, ohmic heating, microwave processing and pulsed energy processing. Extrusion techniques in food processing. Discussion of new food processing techniques and safety implications. 3. 000 Credit Hours 3. 000 Lecture hours Levels: Graduate Doctoral, Graduate Business, Graduate, Undergraduate Schedule Types: Lecture College of Science & Letters College Biological, Chem & Phys Sci Department
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3.00 Credits
Pilot plant equipment overview, review of scientific instruments, data acquisition and control. Operational safety of pilot plant equipment use. 3. 000 Credit Hours 3. 000 Lab hours Levels: Graduate Doctoral, Graduate Schedule Types: Lab College of Science & Letters College Biological, Chem & Phys Sci Department
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3.00 Credits
Fundamentals of Food Science will cover the central food science issues encountered with storage and processing of all major American food commodities including meats, grains, confections, vegetables, eggs, dairy. It will also review the relevant chemistry, physics and engineering required to understand common food-related unit operations such as drying, freezing, sterilization and radiation treatment of foods. An introduction to microbial and chemical issues of food quality and safety will also be covered. 3. 000 Credit Hours 3. 000 Lecture hours Levels: Graduate Doctoral, Graduate Business, Graduate, Undergraduate Schedule Types: Lecture College of Science & Letters College Biological, Chem & Phys Sci Department
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3.00 Credits
Study of physical, thermal, and electrical properties of food and biological materials. Importance in process design. Methods for property measurement. 3. 000 Credit Hours 3. 000 Lecture hours Levels: Graduate Doctoral, Graduate Schedule Types: Lecture College of Science & Letters College Biological, Chem & Phys Sci Department
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