Introduction to governmental regulation. Current issues in the food industry. Introduction to dairy chemistry and microbiology. Laboratory includes plant tours and recognizing defects in finished dairy products. Introduction to the technology of processing foods with special reference to unit operations and sanitation.
Laboratory includes computer applications related to food technology.
Introduction to high quality food. Emphasis on principles of food safety, nutrition, food preparation, and sensory evaluation. Analysis, measurement, and methods used in sensory evaluation of foods. Chemical and biochemical changes in foods during production, processing, and utilization. Study of the functional properties of water, dispersed systems, carbohydrates, proteins, enzymes, lipids, and colligative properties with respect to their role in processing and shelf-life.