Demonstrates basic concepts used to quantitatively solve everyday problems in the food industry. Uses mathematical principles as tools for problem solving. Develops awareness of the intimate relationship between mathematical principles and physical phenomenon. Contract must have department chair signature. Independent study to involve library or lab research.
Students participate and assist in instruction of undergraduate course.
May be cross-listed with ANSC409. Discussions on processing include drying, additives, asepsis, modified atmosphere, fermentation, irradiation, emulsification, and extrusion. Food safety including laws, regulations, and GMPs are incorporated. May be cross- listed with ANSC410. May be cross-listed with ANSC410.