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Course Criteria
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3.00 Credits
Variable credit course.
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3.00 Credits
Principles and standard practices of wine grape production, processing, and sensory evaluation for students with a professional interest in premium table wines. Junior standing and consent required. II (2H,2L,3 Credits)
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3.00 Credits
Study of chemical reactions important in brewing of beer and hard cider. Effects of variations in malting, mashing, and other processing steps on characteristics and quality of beer; fruit sugar, acid and fermentation impacts on cider composition and quality. Investigation of reactions that cause flavor deterioration. (3H,3 Credits)
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4.00 Credits
Study of meat science starting with the live animal through the utilization as a muscle food. Fundamentals in live animal evaluation, slaughter, fabrication, fresh meat, byproduct utilization, and processed meats. The physical, chemical, physiological, and microbiological properties of meat as related to meat composition, quality, nutrition, and safety. Even years. I Pre: ALS 2304, BIOL 2604, CHEM 1015. (2H,6L,4 Credits)
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3.00 Credits
Application to the food industry of principles and standard practices of research and product development; functionality of food ingredients; students will work in teams to design and develop a new food product. I Pre: 4604. Co: 4504, 4405. (3H,3 Credits)
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4.00 Credits
Basic principles, unit operations, and equipment involved in the commercially important food processing methods and unit operations; materials and containers used in food packaging; food laws, regulations, and standards. I Pre: BIOL 2604 for 4405; 3304 for 4406. 4405: (3H,3L,4 Credits) 4406: (1H,3L,2 Credits)
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3.00 Credits
Consideration of the chemical constituents of foods with emphasis on their role in determining the nutritive value, functional properties, storage characteristics and acceptability of fresh and processed foods. I Pre: CHEM 2536, BCHM 2024. (3H,3 Credits)
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3.00 Credits
Sampling techniques and theory and practice of chemical and physical methods of food analysis for determination of food composition; application of analytical methods to quality control and food law regulation problems. II Pre: 4504. (2H,3L,3 Credits)
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3.00 Credits
Functions of quality control departments in monitoring safety and quality of food as well as compliance with government regulations. Description of federal regulatory agencies. Development of specifications, food standards and critical control points. Selection of analytical methods. Acceptance sampling and control charts. Microbiological quality control. II Pre: 4405, 4604, STAT 3616. (3H,3 Credits)
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1.00 Credits
Investigation of functional properties of proteins, carbohydrates, and lipids in processed foods including effect of environmental conditions; solubility, foaming ability and textural properties of proteins, carbohydrate crystallization, ability of polysaccharides to form gels and pastes, lipid absorption and tenderization, characterization of a natural-occurring enzyme. Co: 4504. (3L,1 Credits)
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