PREREQUISITE(S): CHE 2A; ((BIS 2A (can be concurrent) or BIO 2 (can be concurrent)); (STA 13 or STA 13Y or STA 100) (can be concurrent).
COURSE GOALS/DESCRIPTION: FST 50 gives an integrated introduction to fruit, vegetable, cereal, dairy, seafood and meat science and technology. It provides an overview of the principles of food processes that are used to preserve the quality of these foods, including refrigeration and freezing, heat processing, dehydration, fermentation, high pressure, irradiation, pulsed electric field and packaging. Food safety, environmental issues and food law are introduced in discussion of water and waste management, Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Points (HACCP) and food labeling.
COURSE FORMAT: Lecture 2 hours, laboratory 2 hours.
TOPICAL OUTLINE:
- Constituents of Foods
- Fruits and Vegetables
- Milk and Milk Products
- Microorganisms and Food Spoilage
- Cold Preservation and Processing
- Heat Preservation and Processing
- Fermentation and Fermentation Products
- Dehydration
- Advanced Food Processes (Irradiation, High-Pressure, Processing)
- Packaging
- Water Activity and Food Preservation
- Good Manufacturing Practices (GMPs)