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Course Criteria
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3.00 Credits
Biochemical and physiological bases of nutrition. Human nutrient requirements, assessment of nutritional status, clinical and subclinical disorders resulting from nutrient deficiencies or inadequacies.
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3.00 Credits
Fluid flow, heat transfer, food preservation, kinetics of chemical, microbiological, and enzymatic reactions, decimal reduction time, pasteurization, sterilization, cook value, process lethality, canning of foods, thermal process evaluation, qualityconsiderations, optimization, shelf-life studies, thermal processing equipment, hot-fill, extended shelf-life products, heat exchanger design, pumps, sanitation, aseptic processing, minimal processing, NFPA bulletins, alternative processing technologies, regulatory issues, HACCP.
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4.00 Credits
Chemistry and functional properties of major food ingredient materials. Legal and regulatory restrictions, as well as consumer biases, in existence with respect to selection of ingredients, package materials, processes and labeling statements. Necessary skills and techniques for efficiently and successfully conducting food product development projects in a competitive corporate setting.
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3.00 Credits
Theoretical and practical elements of applying principles from polymer and colloidal chemistry to foods. Major focus on proteins and polysaccharides in sols, foams, emulsions and gels.
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1.00 Credits
Preparation and presentation of scientific papers, progress reports and research and special topics of interest in foods.
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3.00 Credits
Principles and methods for measuring rheological properties. Theories of elastic, viscous, viscoelastic and viscoplastic behavior and relationships to food texture and commodity damage during harvest, handling and processing. Influence of time, composition and processing.
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1.00 - 3.00 Credits
Directed research in a specialized phase of food science designed to provide experience in research methodology and philosophy.Credits Arranged.
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1.00 - 3.00 Credits
Credits Arranged
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1.00 - 6.00 Credits
Analysis of scientific, engineering and economic problems of current interest in foods. Problems designed to provide training and experience in research.
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1.00 - 3.00 Credits
Directed research in a specialized phase of food science designed to provide experience in research methodology and philosophy.
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