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Dec 03, 2024
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AGRI 108 - Advanced Food Science
PROGRAM: Agriculture
CREDIT HOURS MIN: 3
LECTURE HOURS MIN: 2
LAB HOURS MIN: 2
DATE OF LAST REVISION: Spring, 2019
This is a standards-based, interdisciplinary science course that integrates biology, chemistry, and microbiology in the context of foods and the global food industry.
MAJOR COURSE LEARNING OBJECTIVES: Upon successful completion of this course the student will be expected to: (Paired with Indiana Advanced Life Science Food Science Standards)
- 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.)
- 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
- Analyze processing additives used on and in foods to determine their overall effects of the additives on the final food product for human consumption.
- 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.
- 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
- 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
- Examine the scope of career opportunities in and the importance of food science to the economy.
COURSE CONTENT: Topical areas of study include -
- Physical & Chemical Changes
- Food Additives & Substitutes
- Nutrition
- Enzymes
- Preservatives
- Digestion
- Careers
- Regulations
- Food Safety
- Packaging
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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