AGRI 108 - Advanced Food Science

1. Apply and adapt chemical background information that relates directly to various foods and their preparation to understand chemical structure, composition, and reactions in the chemistry of food.
   • Conduct research in food science and interpret results to improve food products
   • Determine the chemical and physical properties of food products
   • Identify common food additives (preservatives, buffers, stabilizers, etc.)
2. Connect applied and practical chemistry concepts to the preparation, preservation, and digestion of foods to understand their biological makeup.
   • Preserve foods using various methods and techniques
   • Describe factors in planning and developing new food products
3. Analyze processing additives used on and in foods to determine their overall effects of the additives on the final food product for human consumption.
4. Determine the effects of current governmental regulations on the food, ingredients, and additives that can be used within food preparations and ultimately for human nutrition.
5. Evaluate the changes in the food products and processing industry brought about by industry organizations or regulatory agencies
   • Conduct safe food handling, hygiene, spoilage, and quality control to understand temperature controls, species and structure of microbes, shelf-life, food-poisoning, and the socio-economic impact of the food quality.
   • Describe the effects food-borne pathogens have on food products and humans
   • Explain the role of chemical reactions, enzymes, and microorganisms in food spoilage, food preservation and food-borne disease.
   • Develop personal food selection and food handling habits that will minimize the risk of contracting food-borne or water-borne diseases
6. Draw conclusions about food and food safety.
   • Develop sanitation standard operating procedures (SSOP) for a mock food processing company
   • Implement good manufacturing practices (GMP) for a food product or processing company
7. Examine the scope of career opportunities in and the importance of food science to the economy.

• Physical & Chemical Changes
• Food Additives & Substitutes
• Nutrition
• Enzymes
• Preservatives
• Digestion
• Careers
• Regulations
• Food Safety
• Packaging

 
GRADING POLICY

 
Course Addendum - Syllabus (Click to expand)