TITLE: Science of Foods
INSTRUCTOR: Vermont P Dia, Associate Professor, Food Science
CREDIT HOURS: 3
DESCRIPTION:
Introduction to food science and technology, basic principles of food science.
The course will cover the multidisciplinary nature of food science. Specifically, the course will cover the different aspects of food science including food and its functions, food chemistry, food safety and microbiology, food processing, and different food commodities. The course will emphasize the different
components of foods that affect overall food quality. Factors that contribute to food spoilage and food safety will be discussed. Different food protection systems to ensure food quality and safety will be introduced. Processing technologies utilizing heat, cold, packaging materials, use of food additives, and drying to increase shelf stability will be covered. A basic introduction to some food commodities including
milk, meat, fruits and vegetables, and eggs will be discussed.
In addition, three class activities will be performed to enhance understanding of basic food science principles.
STUDENT LEARNING OUTCOMES:
By the end of this course, students will be able to:
1. Explain the relationship between Food and Science
2. Determine the importance and interrelationship between biology, chemistry, and engineering in food science
3. Describe the composition, structure, processing, and safety issues for major food commodities
4. Explain food science vocabulary to increase ability to read, understand, and effectively communicate food science research
COURSE REQUIREMENTS/PROFICIENCY EXAMINATION
Exams: There will be three exams worth 300 points in total.
Class Activity: Attending classes is a big part of the learning process. During class activity (scheduled in the syllabus), students will gain 10 points for performing the task(s). A report worth 20 (pigments) to 30 (gluten, microbial load) points must be submitted.
Quizzes: Six quizzes will be given and questions in the quiz will be from topics covered in previous lecture(s). Each quiz will be15 points for a total of 90 points.
Total Points: 500 points