Wednesdays 2-4 PM, otherwise email or call for appointment. The principles of food processing will be introduced in combination with food functionality and overview of popular aspects of technology involving foods and beverages. Topics to be discussed will include fundamental elements of food production, food process unit operations, food preservation, packaging, distribution, and safety, and will also involve food history, culture, chemistry, engineering and microbiology. From completion of the course, you should have gained a better appreciation of the American food system, and how its products are processed, handled and managed. This should be reflected in an awareness of the problems that affect the security of our food supply.
Examinations consist primarily of multiple choice and true-false questions.
You are responsible for all material discussed in class. The lowest of the three exam grades will be dropped for calculation of the final semester grade. If you miss an exam during the semester, the missed exam will count as your lowest exam. If you miss a second exam, you must contact me within 24 hours of the scheduled exam to receive permission to take a makeup. The final exam is cumulative and mandatory.