Chemical nature of foods, nutritional requirements, health-related dietary considerations, microorganisms, foodborne illnesses, preservation and processing, food additives, food labeling, food safety and the consumer. Engineering concepts and their applications to the food and bioprocessing industries.
Mass and energy balances and principles related to fluid flow, heat transfer, refrigeration and freezing, psychrometrics, and selected unit operations found in these industries. Careers and opportunities related to food and bioprocessing industries and regulatory agencies. Development of professional enhancement skills. Resume preparation, interviewing techniques, leadership development, oral and written communication, and team building.
Benefits of undergraduate research, internships, and graduate education. Processing and preserving fresh poultry, red meats, seafood, and eggs. Ante- and post-mortem events as they affect quality, yield, and compositional characteristics of muscle foods. Principles and procedures involved in the production of processed meat items. Introduction to the manufacture of dairy products.
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Dairy processing procedures from the farm, through the dairy plant, and to the consumer are studied. The course consists of 15 learning modules, three exams, and a project. Basic elements of culinary practices are taught in conjunction with the scientific basis for how flavor, texture, and appearance of foods are created or maintained during food preparation.
Offered only as a world wide web course through the Office of Instructional Telecommunications. The course is designed to provide an introduction to the more prominent microbial foodborne safety hazards and their control.
Lessons are provided on specific pathogens, their pathogenesis and transmission and the scientific basis for specific control options. Course is offered to non-science majors. Students may not receive credit for both FS and FS Students will become familiar with the issues of compliance and consider the regulations in light of international laws and current practices. The student should have some familiarity with food processing and safety. Discussion of hygienic practices, requirements for sanitation programs, and modern sanitation practices in food processing facilities.
At the end of this course, students will have the knowledge to develop and maintain a sanitation program. The course focuses on the properties of biological molecules e. Basic elements of molecules, such as structure and reactive groups, are presented in regard to how they affect the properties of foods and pharmaceuticals.
Reactions such as Maillard browning and lipid oxidation are discussed regarding mechanisms, products and controlling processes. Laboratory experiments emphasize basic concepts discussed in lecture and provide a practical working knowledge of select analytical equipment. Course Overview Page. Syllabus Page.
Schedule Page. References Page.
Aim Page. Definition Page. Classification of foods Page. Cereals and Millets Page. Pulses Page. Nuts and Oilseeds Page. Vegetables Page. Green Leafy Vegetables Page. Roots and Tubers Page. Other Vegetables Page.
Introduction: Defining Food Science
Fruits Page. Milk and milk products Page. Full Fat Milk Powder Page. Skimmed Milk Powder Page. Eggs Page. Meat, Fish and other Animal foods Page. Fats and Oils Page. Sugar and other carbohydrate foods Page. Condiments and Spices Page.
Functions of the nutrients. Functions of the nutrients Page. Functions of Food. Physiological functions of food Page. Social Functions of Food Page. Psychological Function of Food Page. Physico - chemical properties of food. Physical properties of solution Page. Classification Page. Emulsion Page. Questions Quiz. Objectives of cooking Page. Limitations of cooking Page. Methods of Cooking Page. Classification of cooking methods.
Agriculture including fisheries , along with food science and food technology, is essential in meeting those goals. Since prehistoric times the objectives related to feeding a clan or a larger community have been optimization of harvest yields, prevention of losses, achievement of edibility, and protection of food integrity factors such as flavor, texture, color, and nutrition. The food system—the path from soil to mouth or from farm to fork—is a precarious one. Numerous technologies are involved in the modern effort to bring food to consumers. Much can go wrong, and much depends on climate and other natural forces.
Elements Of Food Technology by Norman W. Desrosier
However, human ingenuity, a multitude of tools, and technological interventions are the critical factors in seizing life-sustaining products from nature. Then all foods must be protected during the transfer from their production habitats to their final destination. The notion of a carefree dependence on the abundance of nature is far removed from reality. Each food product on the shelves of grocery stores can be traced through its passage from harvest including slaughtering and fishing to channels of transportation and then to storage, packaging, and distribution until it is purchased for preparation in a consumer's kitchen or an efficient mass-feeding facility.