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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.

Undergraduate Courses and Degree Requirements