Open to majors and non-majors as an appreciation course. Lecture 3 hours per week. Introduction to the chemical components of foods and the chemical and physical changes that may occur during processing, storage and handling, and fundamental techniques used in an analytical food laboratory. Principles of sanitation, cleaners and sanitizers, sanitary equipment and plant design, and microbial growth and control in food processing operations. Lecture 2 hours, laboratory 2 hours a week.
Discussion relates to practical use of food law.
Lecture 2 hours per week. Credit one to 4 hours for undergraduates and graduates for minor only. Causes, principles and practices responsible for losses of raw and processed foods. Factors responsible for causing food losses and methods appropriate for reducing losses in technologically advanced and developing countries are discussed. Lecture 2 hours per week.