The sources of raw materials; the processing, storage, and handling of processed foods; and the problems involved in the processing of these products.
Athena Title
Intro to Food Science and Tech
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Student Learning Outcomes
Students will understand the various disciplines that are part of food science.
Students will understand the complexity of the food production, from the concept of new product development to manufacturing, quality control, distribution and consumer acceptance.
Students will differentiate between scientific knowledge and popular opinion on current topics related to foods and compare their personal opinion with the official position of regulatory agencies and official professional organizations such as the Institute of Food Technology.
Students will understand the complexity of food formulation from nutritional to quality aspects.
Students will apply the general concepts taught in the course to their understanding of specific products.
Students will understand the difference between a nutritional product and convenience foods.
Students will understand the mission of the various regulatory agencies related to foods.
Topical Outline
Food Industry and Product Development
Food Safety (current issue, emerging pathogens, good
manufacturing practices)
