CONFECTIONERY SCIENCE AND TECHNOLOGY

FOODSCI 140

Learn about the history of cocoa and chocolate production, the cultivation of cocoa and processing of cocoa beans to the production of chocolate from cocoa beans. Other topics covered include nutrition and health aspects of cocoa and chocolate consumption and socioeconomic and sustainability issues in cocoa production.

FOODSCI 551

Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Enrollment limited to students 21 years of age or older

FOODSCI 511

Chemistry of milk components (i.e. protein, lipids, carbohydrate, salts, enzymes) with an emphasis on chemical and physical changes that occur during the manufacture of a range of milk products (i.e. ice cream, butter, cheese). Dairy technology and microbiological quality.

FOODSCI 301

Introduction to the science and the technology of food manufacture. Covers the basic chemical, physical and microbiological properties of food and manipulation of these properties in the manufacture of food products.

FOODSCI 375

Subjects of current interest to undergraduates.