BISC371 or FOSC439. May be repeated once for credit. Contract must have department chair signature. Independent study to involve library or lab research. Discussions on processing include drying, additives, asepsis, modified atmosphere, fermentation, irradiation, emulsification, and extrusion.
Food safety including laws, regulations and GMPs is incorporated.
FOSC609 and FOSC628. Effect of physical and chemical factors on the structure and functionality of food. Official AOAC and AACC methods utilized. May be cross-listed with ANSC629. Examines both the chemistry and structural implications of each carbohydrate class, as well as discussing their industrial and nutritional aspects.