AGRI 104 - Food Science

PROGRAM: Agriculture
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 2
LAB HOURS MIN: 2
DATE OF LAST REVISION: Spring, 2019

Provides an overview of the principles of agricultural food science and its importance in securing a safe, nutritious food supply. Emphasis is placed on the principles of food chemistry, nutrition, preservation, packaging, regulations, and careers in the agricultural food science industry. Laboratory experimentation and problem solving are used to enhance student learning in this course.

MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be able to:

Outline procedures to eliminate possible contamination hazards associated with food products and processing. FS 4.2
Discuss common food constituents (e.g., proteins, carbohydrates, fats, vitamins, minerals) FS 7.4
Identify methods of food preservation and give examples of foods preserved by each method. FS 10.5
Evaluate changes and trends in the food products and processing industry FS 1.2
Discuss the issues of safety and environmental concerns about foods and food processing (e.g., Genetically Modified Organisms, microorganisms, contamination, irradiation) FS 1.4
Describe factors in planning and developing a new food product (e.g., regulation, creativity, and economics) FS 7.7

COURSE CONTENT: Topical areas of study include -

History of Food Science Industry
Sensory Evaluation
Physical & Chemical Changes
Enzymes
Food Additives & Substitutes
Preservation
Nutrition (carbohydrates, lipids, proteins, vitamins, minerals, water)
Fermentation
Irradiation & Packaging
Food Biotechnology
Food Borne Illnesses
Food Safety
Regulations
Organic Foods
Food Sustainability
New Food Development & Marketing
Career Opportunities

GRADING POLICY

A	90-100
B	80-89
C	70-79
D	60-69
F	0-59

Course Addendum - Syllabus (Click to expand)

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AGRI 104 - Food Science