Impact of people and historical events on the production, distribution, and consumption patterns of food. The role of food as an indicator of cultural, societal, and historical changes around the world. Major technological advances in food processing and their impact on the globalization of the food supply. Satisfies General Education Requirement through the 2021-2022 academic catalog: (CC)
Contact Hour Distribution: 3 hours lecture.

A comprehensive examination of the laws and regulations designed to preserve the safety, wholesomeness, and nutritional quality of the United States food supply, and the agencies that enforce them.

Comment(s): Core courses in food science will serve as an essential basis for understanding of material covered in this course.

Methods for examination, enumeration, cultivation, and identification of foodborne microorganisms.

(RE) Corequisite(s): FDSC 421.

Other Instructors: D'Souza, Doris Helen | Denes, Thomas Gardner | Hudson, Lauren

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Dia, Vermont Punongba

Design and evaluation of an industrial food processing operation to produce safe and high quality food products. Introduction to Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) Programs.

(RE) Prerequisite(s) : FDSC 410 or FDSC 418; and FDSC 421 or FDSC 428.
Registration Restriction(s): Minimum student level – senior.