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.
Todd Pritchard ()
Dates: May 19 - June 13, 2014
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.
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
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).
Course runs from to
Aiken Center 112 (View Campus Map)
to on Monday, Tuesday, Wednesday and Thursday
Courses may be cancelled due to low enrollment. Show your interest by enrolling.
|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|
|NFS 073 Z1||Nutrition and Food Sciences: D2:Farm to Table:Our Food Sys||to||Tue|
|NFS 154 Z1||Nutrition and Food Sciences: Principles Food Technology Lab||to||Mon|
|NFS 163 Z1||Nutrition and Food Sciences: Sports Nutrition||to||Mon|
There are no courses that meet this criteria.