CHEMISTRY AND TECHNOLOGY OF DAIRY PRODUCTS

FOODSCI 611

Chemistry of milk components (i.e. protein, lipids, carbohydrate, salts, enzymes) with an emhasis 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 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 330

Introduction to sensory analysis of dairy and dairy-alternative products. Individual skill building to evaluate products such as vanilla ice cream, cheddar cheese, cottage cheese, yogurt, milk, and butter by providing mentored sensory training.

FOODSCI 535

Through a combination of on-line lectures, classroom activities, evaluation of commercial samples and discovery-based labs, the science and technology of confections from hard candy to chocolate will be covered.