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Nutrition and Food Sciences: Principles of Food Technology

NFS 153 Z1 (CRN: 60858)

3 Credit Hours—Seats Available!

About NFS 153 Z1

Food processing technologies and underlining principles of changes in microbiological quality and safety, chemical composition and nutritional value, and interaction of functional additives and ingredients. Prerequisite: NFS 043, NFS 053; organic chemistry. Spring.

Instructor

Todd Pritchard ()

Notes

Dates: May 19 - June 13, 2014

Syllabus

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Syllabus

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More Information

Section Description

This course is a course on the history of food preservation techniques, food quality, food safety and unit operations in the production of a food product.

Section Expectation

Upon completion of the course, students should be able to: 1) Understand historically relevant preservation techniques 2) Understand the concept of unit operations 3) Understand the processing of foods including dairy, grains, vegetables and meat. 4) Understand the factors which can affect the growth of microbes and lead to spoilage and/or safety factors

Evaluation

The grading for the course is based on semester exams as well as a Final Exam. Exams may include both an in class set of questions in the form of multiple choice or True/False questions which can utilize Scantron forms for grading and a take home written portion. Extra credit is available in the form of community service, questions on exams and in class participation (random ?attendance? days).

Meetings

Course runs from to

to

Location

Aiken Center 112 (View Campus Map)

Times

to on Monday, Tuesday, Wednesday and Thursday

Important Dates

Courses may be cancelled due to low enrollment. Show your interest by enrolling.

Deadlines
Last Day to Add
Last Day to Drop
Last Day to Withdraw with 50% Refund
Last Day to Withdraw with 25% Refund
Last Day to Withdraw

Resources

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