Fundamentals for food science and technology. Integration of basic principles of food safety, human nutrition, food spoilage, and sensory evaluation with the appropriate technology of food preservation and processing.
Food as a method of studying scientific principles and development of society, including acquiring, preserving, processing and consuming foods. Integration of chemistry, biology and physics of grains; salt and spices; meat, poultry, and fish; dairy and eggs; fruits and vegetables; and fat and oils, with the advancements in and the cost to human civilization from historical and ethical perspectives of food production. Scientific principles demonstrated in food preparation.
Explores the history of food production and processing relative to the commencement or continuation of conflict. Examines why and how wars have been fought over economic policies, food trade and control of food supplies. Examines efforts to protect food and water supplies from intentional contamination and acts of terrorism. Focus on food products and the preservation, processing and distribution technologies that arose from war and conflict.
Variable topics in food science and technology such as emerging trends, challenges and regulatory policy. Qualitatively and quantitatively explore relevant and timely issues facing food systems. May be repeated for a maximum of six credits with different topics. Pre: Sophomore standing.
Introduction to functional foods (foods with additional value beyond basic nutrition) including development of functional foods, novel sources, and traditional foods with value-added health benefit; regulatory issues; and media messages.
Principles of sensory evaluation including theory, sensory physiology and psychology, experimental methods, applications, and statistical analysis.
Development of a working knowledge of world wine styles, wine appreciation, and sensory evaluation of wine. Emphasis on the influences of grape growing and winemaking practices on wine quality, style, economic value, and significance in global food culture. Pre: Must be at least 21 years of age.
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.
Muscle biology and biochemistry, fresh meat processing, meat merchandising, processed meats, food safety, meat cookery, and regulations.
Data analysis, sampling techniques, theory and practice of chemical and physical methods of food analysis for determination of food composition; application of analytical methods of quality control and food laws and regulations.
Role of microorganisms in foodborne illness, food quality, spoilage, and preservation. Control of microorganisms in foods. Method to enumerate, identify, and characterize microorganisms in foods.
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.
Chemistry, biochemistry, and processing aspects of malting and brewing operations in the production of beer. Barley, malting, hops, brewing operations, fermentation and finishing operations examined. Laboratory exercises focused on malting and brewing. With permission of department required.
Variable advanced topics in food science and technology such as emerging trends, challenges and regulatory policy. Qualitative and quantitative exploration of relevant and timely issues facing food systems. May be repeated for a maximum of six credits with different topics. Pre: Junior standing.
Basic principles of unit operations. Heat and mass transfer. Equipment in commercially important food processing applications. Raw food materials and packaging. Processing methods to ensure food safety and quality.
Safety and good manufacturing practice of food processing. Operation of key equipment found in the food industry. Collection, analysis and interpretation of data acquired in lab exercises. Documentation and reporting of findings.
Process design considerations for food and beverage fermentations, and other industrial fermentation processes. Critical process parameters, and instrumentation for fermentation process monitoring. Hands-on process instrumentation for fermentation.
Overview of the chemical and functional properties of food components including major (water, proteins, carbohydrates, enzymes and lipids) and minor (vitamins, minerals, flavors, pigments) constituents; chemical, biochemical reactions and physical phenomena occuring during food handling, processing, and storage; their impact on the nutritional and sensorial quality of food.
Monitoring safety and quality of food as well as compliance with government regulations. Description of regulatory agencies and food regulations. Development of specifications, food standards and safety critical control points. Systems to assure a safe and quality product, including acceptance sampling and statistical process control.
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.
Sampling and analysis of pre-and post-fermentation foods and beverages to determine process termination, efficiency, and formation of desired and non-desired products. Laws and regulations pertaining to fermented foods and beverages. Distillation as an analytical tool and as a production method for food/beverage products.
Overview of causes, transmission, and epidemiology of major environmental, food, and water borne diseases. Outbreak and sporadic detection, source tracking and control of pathogens. Overview of the impact of foodborne outbreaks on regulatory activities at the national and international level. Corequisite: Enrollment in either FST 3604 or BIOL 4674.
Physiology, biochemistry, and genetics of microorganisms used for production of food ingredients, fermented foods, and beverages. How microorganisms are used in fermentation and the effects of processing and manufacturing conditions on production of fermented foods.
Introduction to the broad range of fermented foods and beverages. Defining quality parameters of fermented foods and beverages. In-depth examination of the processing methods and equipment employed in commercial-scale production of fermented foods and beverages. Historical, cultural, sensory, and nutritional attributes of fermented foods and beverages. Course requirements may be satisfied by taking FST 3604 or FST 4504 prior to or concurrent with course.