Meat Selection and Utilization also emphasizes food service applications. This course identifies general principles pertaining to quality assurance methods used in food processing plants. Laws and regulations are discussed in addition to factors influencing food quality. Guest lecturers review quality assurance practices used in specific commodity areas or other topics of interest. This course explains the relationships of chemical composition to properties and to physical and chemical stability of foods.
Special attention is given to dairy and poultry products, red meats, vegetables, and cereal grains.
Scott Smith Principles, methods, and techniques necessary for quantitative, physical, and chemical analyses of food and food products. The analyses will be related to standards and regulations for food processing. This course focuses on the origin, structure, and composition of the cereal grains and the ways they are processed and used by consumers. Worldwide importance of cereal grains is stressed, and the processes of milling, malting, brewing, and extrusion are studied. The course discusses cereal grain foods such as pasta, breakfast cereals, and snack foods.