Food Science courses include:
- Food Processing where you will learn about the principles behind operations in manufacturing plants to process, package and preserve foods;
- Food Microbiology which describes the microbes that spoil foods, make us sick or preserve foods and how they can be measured and controlled;
- Food Chemistry teaches about the chemicals in foods that contribute to the quality, safety, and nutrition as they are affected by food processes;
- Nutritional Quality which describes the effects of food preservation the nutritional quality of foods;
- Instrumental Methods of Food Analysis covers the techniques used to determine the chemical components of foods;
- Food Quality Control teaches about developing systems to maintain quality of food products and prevent food hazards;
- Governmental Regulation of Food Safety and Quality where you will learn about how the government protects our food supply;
- Food Fermentations teaches how microbes preserve foods such as beer, bread, sausage and yogurt;
- New Food Product Development where will you learn about the intricate process of designing a new food product and develop a new product as part of a team; and
- Hazard Analysis and Critical Control Point which describes a system used to prevent food hazards before they occur.
Information on registration can be found here.