Montgomery College 2019-2020 Catalog 
    
    Mar 28, 2024  
Montgomery College 2019-2020 Catalog [ARCHIVED CATALOG]

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NUTR 212 - Food Science and Technology


A general overview of principles of food science and technology, covering food constituents and properties; quality and safety; preservation methods; food regulation; and sensory evaluation. PREREQUISITE(S): BIOL 226  or NUTR 101 , or consent of department. Three hours lecture each week. Formerly NF 212.

3 semester hours

Course Outcomes:
Upon course completion, a student will be able to:

  • Demonstrate knowledge and understanding of the fundamental principles of food science and technology.
  • Identify the various sectors of the food industry and the agencies and laws that regulate the American food industry.
  • Describe fundamental principles of food systems (e.g. solutions, food colloids, and food emulsions).
  • Describe water chemistry and functional properties. Consider traditional states of matter (solids, liquids, gases) as well as physiochemical states of matter (crystalline vs. amorphous).
  • Identify food additives commonly used in food processing; discuss benefits and risks of their use.
  • Describe various categories of foods (e.g. cereals, meat, and vegetable) including their structure, function and nutritional considerations.
  • Describe the chemical structure, function and nutritional considerations of food molecules (e.g. amino acids, lipids, starches and vitamins).
  • Discuss food flavor, color and texture, and how they are manipulated in food manufacturing.
  • Describe the principles of classic food processing (e.g. dehydration, pasteurization, and pH control).
  • Describe how advanced food engineering technology (e.g. nanotechnology, irradiation, novel packaging) can be employed to achieve food preservation.
  • Compare the benefits and risks (including loss of nutrient value) inherent to various food processing techniques and technologies.
  • Identify risks to food safety, including for example: food borne illness, allergens, toxins, microbial contamination and antibiotic resistance.
  • Explain how new food products are evaluated, including: sensory evaluation, color and texture, shelf stability and consumer appeal.


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