NUTR 212 - Food Science and Technology

• 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.

View Schedule of Classes