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Course Criteria
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3.00 Credits
Food Safety sanitation in the United States is primarily regulated by FDA under their "Good Manufacturing Practices (GMP)." This course will introduce the student to the GMP and consider how and why they were developed. Students will become familiarwith the issues of compliance and consider the regulations in light of international laws and current practices. The student should have some familiarity with food processing and safety.
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3.00 Credits
Discussion of hygienic practices, requirements for sanitation programs, and modern sanitation practices in food processing facilities. At the end of this course, students will have the knowledge to develop and maintain a sanitation program.
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3.00 Credits
Nutritional biochemistry and physiology as it relates to establishment of nutrient requirements and Dietary Reference Intakes. Digestion, absorption, metabolism, storage, and excretion of nutrients and other markers of nutritional adequacy or excess with emphasis on micronutrients. Functions of nutrients, in bone muscle, blood, growth and development and communication. Credit will not be awarded for both NTR (FS) 401 and NTR (FS) 501.
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4.00 Credits
The course focuses on the properties of biological molecules (e.g., proteins, enzymes lipids, carbohydrates and pigments) found in foods and pharmaceuticals. Basic elements of molecules, such as structure and reactive groups, are presented in regard to how they affect the properties of foods and pharmaceuticals. Reactions such as Maillard browning and lipid oxidation are discussed regarding mechanisms, products and controlling processes. Laboratory experiments emphasize basic concepts discussed in lecture and provide a practical working knowledge of select analytical equipment.
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4.00 Credits
Principles, methods and techniques for quantitative physical and chemical analyses of food, nutraceutical, and pharmaceutical products. Results of analyses evaluated in terms of quality standards and governing regulations.
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3.00 Credits
Microorganisms of importance in foods and their metabolic activities. Source of microbial contamination during food production, processing and storage. Microbial spoilage; foods as vectors of human pathogens. Physical and chemical destruction of microorganisms in foods and the kinetics involved. Conversions of raw foods by microorganisms into food products. Microbiological standards for regulatory and trade purposes. Credit will not be given for both FS/MB 405 and FS/MB 505.
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1.00 Credits
Laboratory experience to complement FS/MB 405. Skills in detecting and quantitating microorganisms and their toxins in foods. Application of colony and direct microscopic counts, most probable numbers, enzyme immunoassays, nucleic acid probes and computer modeling are used to understand the numbers and types of microorganisms or microbial end products in foods. Laboratory safety and oral and written reports are emphasized.
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3.00 Credits
In-depth focus on the application of the first HACCP principle, Hazard Analysis, on the identification of food safety hazards, as well as the emerging importance of risk assessment. Distance Education Only.
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3.00 Credits
Organization and principles of quality control in the food and bioprocessing industries. Regulations and process control to maintain safety and quality. Evaluation of physical, microbiological, chemical, sensory, and stability testing for food and bioprocessed materials. Risk assessment, hazard analysis and critical control point (HACCP), process control, water quality, waste water analysis and reduction. Cleaning and sanitation and compliance inspection.
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3.00 Credits
Food preservation methods. Emphasis on thermal, freezing, drying and fermentation processes and corresponding physical, chemical and organoleptic changes to products. Application of preservation schemes to the development of an overall processing operation.
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