Introduction to food science, basic principles of food science. Satisfies Volunteer Core Requirement: (NS)

Ingredients in your food and their functions Satisfies Volunteer Core Requirement: (NS)

Principles of food fermentation, fermented foods throughout the world, and health aspects of fermented foods. Satisfies Volunteer Core Requirement: (GCI)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Interaction of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods and methods of evaluation of chemical properties of foods. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: One 2-hour lab.
(RE) Corequisite(s): FDSC 410 or FDSC 418.

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Jones, Karen Guy | Wang, Toni | Williams, Rob | Wu, Tao | Burns, Sara | Golden, David A

Food Science capstone course. Application of principles of food chemistry, food processing and engineering, food microbiology, food laws and regulations, sensory evaluation, and statistics in the development of a food product concept.

Contact Hour Distribution: 2 hours and one 3-hour lab.
Registration Restriction(s): Only open to food science majors with science concentration. Minimum student level – senior.

Other Instructors: Chen, Jiajia

Current topics can include critical review of current research and technology, and graduate resources and professionalism training.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Williams, Rob