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Course Criteria
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2.00 Credits
This course is an introduction to current food manufacturing practice (CGMP) as applied to the growth of microbial cells in bioreactors. Hands-on experience is obtained in the operation and control of 30 liter bioreactors to study agitation, oxygen transfer, cleaning, sterilization, media preparation and the growth of recombinant E. coli for protein production. Credit will not be awarded in both BBS 426 and BBS/FS 526. This is an eight week course.
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3.00 Credits
Federal and state laws and regulations, and case law history affecting food production, processing, packaging, marketing, and distribution of food and food products. History of food law, enactment of laws and regulations, legal research, and regulatory agencies.Credit will not be given for both FS 453 and FS 553.
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3.00 Credits
Preharvest and postharvest factors that affect market quality of horticultural commodities with an emphasis on technologies to preserve postharvest quality and extend storage life of fruits, vegetables and ornamentals.
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3.00 Credits
Team approach to problem solving and product/process design and development. Ingredient functionality; formulation, safety, processing, packaging, sensory evaluation, regulatory issues, hazard analysis, critical control points (HACCP), nutritional labeling and other pertinent scientific, technical, marketing and financial aspects. Oral and written presentations are required.
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1.00 - 6.00 Credits
A learning experience in agriculture and life sciences within an academic framework that utilizes facilities and resources which are external to the campus. Contact and arrangements with prospective employers must be initiated by the student and approved by a faculty adviser, the prospective employer, the departmental teaching coordinator and the academic dean prior to the experience.
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1.00 - 6.00 Credits
A learning experience in agriculture and life sciences within an academic framework that utilizes campus facilities and resources. Contact and arrangements with prospective employers must be initiated by the student and approved by a faculty adviser, the prospective employer, the departmental teaching coordinator and the academic dean prior to the experience.
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1.00 - 3.00 Credits
Offered as needed to present materials not normally available in regular course offerings or for offering new courses on a trial basis.
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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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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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