FOOD SCIENCE COURSES
LOWER DIVISION COURSES
1. Principles of Food Science (3 units). Winter, Garcia
Lecture – 2 hours; discussion – 1 hour. Food science fundamentals. Fresh and processed food technologies; world food problems; food composition; food microbiological and toxicological safety; food laws; evaluation of acceptability and nutritional value. Not open for credit to students who have completed any Food Science and Technology course except course 10.
3. Introduction to Brewing Beer (3 units) Fall, Winter, Spring, Bamforth
Lecture – 3 hours. Basic description of brewing and associated processes, from raw materials to final product; history of brewing and brewing science; type of beer worldwide; world beer markets, basics of beer quality, including wholesomeness; role of scientist in brewing. G E credit: SciEng.
10. Food Science, Folklore and Health (3 units) Fall, Winter, Spring
Lecture – 3 hours. Ancient and modern food folklore in relation to health and well-being. Food safety, organic food, herbalism, food preservation, and nutritional enhancement. Not open for credit to students who have completed course 2. G E credit SciEng or SocSci
50. Introduction to Food Preservation (3 units) Spring, K. McCarthy
Lecture – 3 hours. Prerequisite: Chemistry 2A and Biological Sciences 1A. Introduction to fruit, vegetable, cereal, dairy, seafood and meat commodity groups. Overview of food preservation principles, including heat processing, refrigeration and freezing, dehydration, fermentation, high pressure processing, irradiation and packaging.
99. Special Study for Undergraduates (1-5 units) Fall, Winter , Spring; The Staff (Bamforth in charge).
100A. Food Chemistry (4 units) Fall. Dungan
Lecture – 3 hours; discussion – 1 hour. Prerequisite: Chemistry 8B; Biological Sciences 1A recommended. Chemical aspects of food composition. Emphasis on the functional properties and chemical reactions of the major components of foods: carbohydrates, lipids, proteins and water.
100B. Food Properties (4 units) Winter, German
Lecture – 3 hours; discussion 1 hour. Prerequisite: Course 100A or consent of instructor. Sensory quality, chemical and microbial safety, and nutritional properties of foods. Effects of food processing and preparation on these prosperities. Selected properties of food commodities.
101A. Food Chemistry Laboratory (2 units) Fall, Slupsky
Lecture/Laboratory – 1 hour/3 hours. Prerequisite: course 100A (maybe taken concurrently). Chemical aspects of food composition described in course 100A.
101B. Food Properties Laboratory (2 units) Winter, Barile
Lecture/Laboratory –1 hour/3 hours. Prerequisite: course 100B (May be taken concurrently). Chemical aspects of food composition described in course 100B.
102A. Malting and Brewing Science (4 units) Fall, Bamforth
Lecture – 4 hours. Prerequisite: Biological Sciences 102, 103; senior standing recommended. Technology of the malting, brewing and fermentation processes is integrated with the chemistry, biochemistry and microbiology that determine industrial practices and product quality. Not open for credit to students who have taken course 102.
102B. Practical malting and Brewing (4 units) Winter, Bamforth
Lecture/discussion –2 hours; laboratory – 6 hours. Prerequisite: course 102A and analytical experience beyond Chemistry 2C, such as Viticulture and Enology 123, Food Science and technology 103, 123L, Molecular and Cellular Biology 120L. Open to seniors only in Fermentation Science or Food Science and Technology. Provides practical working knowledge of analytical methods used in malting and brewing and experience with brewing material and processes, by analysis of samples that illustrate the range of values experienced in practice and pilot scale brewing.
103. Physical and Chemical methods for Food Analysis (4 units) Winter, Mitchell
Lecture –2 hours; laboratory 3 hours; discussion 1 hour. Prerequisite: Chemistry 2C, 8B; Biological Sciences 102 (may be taken concurrently); courses 100A, 101A (may be taken concurrently). Theory and application of physical and chemical methods for determining the constituents of foods. Modern separation and instrumental analysis techniques are stressed.
104. Food Microbiology (3 units) Winter, Marco
Lecture – 3 hours. Prerequisite: Biological Sciences 1A, 102. Microorganisms in food safety, spoilage, and production. Food-borne disease agents and their control. Growth parameter of food spoilage agents. Destruction of microbes in food. Food fermentations. The development of microbes as a resource for the food industry.
104L. Food Microbiology Laboratory (4 units) Spring; Young
Lecture – 1 hour, discussion –1 hour; laboratory – 6 hours. Prerequisite: Biological Sciences 1A, course 104. Cultural and morphological characteristics of microorganisms involved in food spoilage, in food-borne disease, and good fermentation. Analysis of microbiological quality of foods.
107. Food Sensory Science (4 units) Fall, O’Mahony
Lecture – 3 hours; Laboratory – 3 hours. Prerequisite: Agricultural Management and Rangeland Resources 120 or course 117 (may be taken concurrently). Critical examination of techniques and theories of sensory measurement of food; measures of consumer perception and acceptance. An introduction to the sensory and cognitive systems associated with the perception of food.
109. Principles of Quality Assurance in Food Processing (3 units) Spring, K. McCarthy
Lecture - 2 hours; discussion - 1 hour. Prerequisite: Statistics 13 or Agricultural Management and Rangeland Resources 120. Quality assurance measurement techniques applied to selected food processed products emphasized. Rationale for establishing valid quality assurance programs including selection of samples at critical points. Statistical problems in quality assurance programs used by the food industry.
110. Physical Principles in Food Processing (4 units) Fall, M. McCarthy, C. Simmons
Lecture - 2 hours; Laboratory - 2 hours. Prerequisite: Physics 7A-7B-7C or the equivalent; calculus recommended. Not open for credit to students enrolled in College of Engineering. Applications of the conservation of mass and energy to food processing. Elements of engineering thermodynamics, fluid mechanics, and problem solving.
110L. Food Processing Laboratory (2 units) Fall, M. McCarthy
Laboratory - 3 hours; Discussion - 1 hour. Course FST 110 may be taken concurrently. Laboratory exercises in food processing reinforce the concepts of mass, momentum and energy balances. Students gain experience with common food processing equipment and operations at the bench and pilot plant scale.
117. Design and Analysis for Sensory Food Science (3 units) Fall, O’Mahony
Lecture – 2 hours; laboratory/discussion – 3 hours. Prerequisite: Statistics 13 or consent of instructor. Methods of design and analysis for sensory food science. Relative merits and limitations of parametric and nonparametric approaches. Use of human judges. Data analysis and computation. Modifications for quality assurance.
119. Chemistry and Technology of Milk and Dairy Products (4 units) Spring, Rosenberg
Lecture – 4 hours; demonstrations and a field trip. Prerequisite: Biological Sciences 1A and 102, or consent of instructor. Composition, structure and properties of milk and products derived from milk. Relates chemical, microbiological and technological principles to commercial practices in processing of milk and its products. Offered in odd-numbers years.
123. Introduction to Enzymology (3 units) Spring, G. Smith
Lecture – 3 hours Prerequisite: Biological Sciences 103. Principles of physical, chemical and catalytic properties of enzymes and their quantitative evaluation of reaction conditions on activity are stressed. Specificity and mechanism of action illustrated by use of selected enzymes.
123L. Enzymology Laboratory (2 units) Spring, G. Smith
Lecture –1 hour, laboratory – 3 hours. Prerequisite: Biological Sciences 103, course 123 (concurrently). Laboratory procedures involved in detection, purification and characterization of enzymes.
127. Sensory Evaluation of Foods (4 units) Spring, Guinard
Lecture – 3 hours, laboratory – 3 hours. Prerequisite: course 117. Critical examination of methods of sensory measurement applied to food and beverage systems; descriptive analysis and consumer tests and their application to quality assurance, product development and optimization.
128. Food Toxicology (3 units) Spring, Shibamoto, Mitchell
Lecture – 3 hours. Prerequisite: Biological Sciences 102, 103. Chemistry and biochemistry of toxins occurring in foods, including plant and animal toxins, intentional and unintentional food additives. The assessment of food safety and toxic hazards. (Same course as Environmental Toxicology 128) GE credit: SciEng
159. New Food Product Ideas (3 units) Fall, Biltekoff
Lecture/discussion – 2 hours. Prerequisite: upper division standing with background course work in food science (course 50 or 100A), biological sciences (Biological Sciences 1A, 1B, 1C), or the physical sciences (Physics 7A, 7B, 7C or Chemistry 2A, 2B, 2C). Course will familiarize students with initial stages of food product development, including definition and articulation of a problem, generation of ideas to solve the problem, screening of ideas, and the formal presentation of a new product concept.
160. Food Product development (4 units) Spring, K. McCarthy
Lecture – 1 hour; discussion – 1 hour, laboratory –6 hours. Prerequisite upper division standing with background course work in food science (course 50 or 100A), biological sciences (Biological sciences 1A, 1B, 1C), or physical sciences (Physics 7A, 7B, 7C or Chemistry 2A, 2B, 2C). Product implementation stage of food product development including preliminary product description, prototype development, product testing, and formal presentation of a new product development.
190. Senior Seminar (1 unit) Winter, Spring
Seminar – 1 hour. Prerequisite: senior standing or consent of instructor. Selected topics presented by students on recent advances in food science and technology. Reports and discussions concerning oral and written presentations, literature sources and career opportunities.FST 159
192. Internship for Advanced Undergraduates (1-12 units) Fall, Winter, Spring; The Staff (Bamforth in charge)
Internship – 3-36 hours. Prerequisite: consent of instructor. Work experience on or off campus in the practical application of food science. (P/NP grading only.)
198. Directed Group Study (1-5 units) Fall, Winter, and Spring; The Staff (Bamforth in charge)
Prerequisite: consent of instructor (P/NP grading only)
199. Special Study for Advance Undergraduates (1-5 units) Fall, Winter, Spring; The staff (Bamforth in charge) (P/NP grading only)