SCIENCE OF FOOD

FOODSCI 410

Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.

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 150

Explores the science behind fermented food and beverages, popularized by brewing, winemaking and breadmaking at home and in retail. Introduces the scientific principles that underlie food and beverage processing through fermentation. Covers how basic sciences such as chemistry, biochemistry and microbiology influence the process and desired outcomes when fermenting vegetables, milk, fruit, and grains.

FOODSCI 201

Provides a brief introduction to the different areas of study and career opportunities within the food industry.

FOODSCI 514

Molecular basis of food functional properties; impact of ingredients and processing on functional properties (texture, flavor, nutrition and structure); design of new or reformulating foods to meet specific quality expectations.