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FS 4004: Industrial Fermentations
3.00 Credits
Delaware Valley University
This course introduces the student to the principles involved in bioreactor design and the separation and concentration steps which are used to purify the product. Applications such as biomass, alcohol, organic acids, enzymes, and antibiotics are considered. Prerequisite: Biochemistry or permission of Instructor. Offered in Fall Semester of even numbered years. 3 hours Lecture - 3 credits
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FS 4010: Introduction to Winemaking
3.00 Credits
Delaware Valley University
This course introduces the student to wine grape varieties, history, their growth, factors which affect quality and the basic steps in winemaking. Prerequisite: Age 21. 2 hours Laboratory - 1 credit
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FS 4015: Waste Treatment and Control
2.00 Credits
Delaware Valley University
This course surveys techniques for evaluating, modifying and disposing of industrial wastes. Emphasis is on the handling of solid and liquid wastes produced by agricultural and food processing activities. Offered in Fall Semester of odd numbered years. 2 hours Lecture - 2 credits
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FS 4041: Senior Research
1.00 - 3.00 Credits
Delaware Valley University
Selected seniors engage in supervised investigations involving library work and laboratory or field experiments related to the food industry. Requirement: Permission of Department Chairperson. 1-3 credits
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FS 4042: Sensory Evaluation of Foods
2.00 Credits
Delaware Valley University
This course covers the physiology, psychology and chemistry of sensory response; the principles and application of discriminative, descriptive and preference testing; objective methods of food evaluation related to sensory properties of foods; selection and training of panelists; data analysis and interpretation. Offered in Spring Semester of even numbered years. 1 hour Lecture and 3 hours Laboratory - 2 credits
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FS 4112: Principles of Food Processing and Preservation
3.00 Credits
Delaware Valley University
This course covers the background of food processing and maintenance of nutritive quality. This course covers the general characteristics of raw food materials, principles of food preservation, processing factors that influence quality, packaging, water and waste management, and sanitation. Lecture classes dealing with the principles of science and engineering rational of various processing systems and their unit operations. Preparation and preservation of perishable foods by modified atmosphere, low temperature, thermal processes, dehydration and other processes will be discussed in relation to processing variables. Topics included are control of microbiological, chemical and physical deterioration; physical, chemical and nutritional changes in food; and the equipment and packaging used in food preservation. Concluding lectures will cover management approaches to assuring efficiency of energy usage, quality maintenance, and product safety in the processing. 3 hours Lecture - 3 credits
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FS 4119: Food Distribution Systems
3.00 Credits
Delaware Valley University
This course emphasizes the methods used to channel fresh and processed foods from producer to consumer. The areas discussed include assembling, transportation, warehousing and distribution to the retail level. Offered in Fall Semester of odd numbered years. 3 hours Lecture - 3 credits
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FS 4126: Food Analysis
3.00 Credits
Delaware Valley University
This course introduces the student to common methods of analysis used in the food industry. The properties of food components and reasons for testing are discussed as related to the tests used. Instrumental and "wet" methods will be covered. Emphasis isplaced on the basic principles involved in the analytical procedure. Prerequisite: Food Chemistry or Permission of Instructor. 2 hours Lecture and 3 hours Laboratory - 3 credits
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FS 4131: Foodservice Facilities and Equipment
3.00 Credits
Delaware Valley University
A discussion of the selection and use of foodservice equipment. Features and special uses of the equipment will be discussed along with basic operation, cleaning and maintenance. Also included will be purchasing of new and used equipment, equipment design, and basic kitchen design. Prerequisite: Introduction to Food Service Systems or Permission of Instructor. Offered in Spring Semester of even numbered years. 3 hours Lecture - 3 credits
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FS 4149: Quality Assurance and Regulation
3.00 Credits
Delaware Valley University
This courses focuses on an examination of statistical tests, interpretations and sample plans as applied to the control of food production systems and product evaluations. The requirements placed on quality assurance systems to insure compliance with regulatory mandates are covered. Particular attention is given to documents for the Food and Drug Administration, the Food Safety and Inspection Service and the Agriculture Marketing Service. Other regulatory laws that impact on the food industry are examined. 2 hours Lecture and 2 hours Laboratory - 3 credits
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