Discussion of the many disciplines within the field of Food Science and exploration of available career opportunities. Students will also learn skills necessary to secure internships, entrance into graduate programs, or careers within food science, and will have the opportunity to interact with current members of the industry.

Systems approaches and metrics for quantifying the sustainability of food products. Course covers essential topics, technologies, and assessment tools for sustainable water, energy, and waste management in food processing while understanding the roles and interactions between policy, suppliers, and consumers.

Course introduces the dynamic intersection of artificial intelligence (AI) and food systems. Explores how this cutting-edge technology is transforming the landscape of food production, processing, supply chains, and personalized nutrition. Explores AI's impact on the food industry, covering basic concepts without getting into complicated math or computer science. The insights into the pivotal role AI plays in addressing challenges, unlocking opportunities in the evolving field of Agriculture and food technology, and ultimately empowering food systems will be discussed.

Scientific preservation of foods. Commercial food products will be viewed from historical, cultural, nutritional, chemical, microbiological, gustatory, and regulatory perspectives. Particular emphasis will be placed on food processes and packages designed to ensure safety and enhance quality.

Scientific preservation of foods. Commercial food products will be viewed from historical, cultural, nutritional, chemical, microbiological, gustatory, and regulatory perspectives. Particular emphasis will be placed on food processes and packages designed to ensure safety and enhance quality.

It is impossible to fully understand a culture's history without studying its food. Examination of the complex relationship between food and cultures. Specifically, how people have produced, prepared, and preserved food and the effects on cultures, national and international politics, social interactions, economics, and the environment.

The sources of raw materials; the processing, storage, and handling of processed foods; and the problems involved in the processing of these products.

An introduction to the historical and cultural significance of wine production, botany and general culture of grapevines, winemaking and enology, wine appreciation, and the health risks and benefits associated with wine consumption.

Meat science focusing on the meat industry, role of muscle foods in the human diet, meat inspection, muscle structure and function, conversion of muscle to meat, anatomy, factors influencing meat quality, meat processing, and meat safety and quality control.

A brief overview of thermal processing of foods, terms used in processing industry, and regulations intended to bridge the knowledge gap scientists and engineers might be lacking. Students will complete certification for FDA regulated Better Process Control School.

Provides a practical educational experience while working in an operational food industry plant or laboratory.

Seminar on topics in Food Science.