Atomic theory, periodic properties of elements. Thermochemistry, reaction stoichiometry. Behavior of gases, liquids, and solids. Molecular/ionic structure/bonding. Organic chemistry and polymers. energy sources, environmental issues related to energy use. Prereq-Grade of at least C- in [1011 or 1015] or [passing placement exam, concurrent registration is required (or allowed) in 1065]; intended for science or engineering majors; concurrent registration is required (or allowed) in 1065; registration for 1065 must precede registration for 1061

Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1061

Chemical kinetics. Radioactive decay. Chemical equilibrium. Solutions. Acids/bases. Solubility. Second law of thermodynamics. Electrochemistry/corrosion. Descriptive chemistry of elements. Coordination chemistry. Biochemistry. prereq: Grade of at least C- in 1061 or equiv, concurrent registration is required (or allowed) in 1066; registration for 1066 must precede registration for 1062

Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1062

Fundamentals of biochemistry. Structure/function of nucleic acids, proteins, lipids, carbohydrates. Enzymes. Metabolism. DNA replication and repair, transcription, protein synthesis. Recommended prerequisites: Introductory biology (BIOL 1009 or BIOL 2003 or equivalent), organic chemistry (CHEM 2301 or CHEM 2081/2085 or equivalent). Note: CBS students should take BIOC 3022 not 3021.

Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.

Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]

Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021

Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]

Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.

Food processing fundamentals (add heat, remove heat, remove water, add barriers, and add preservatives). Overview energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration, and packaging. Energy in food processing and pilot plant design. Wastewater treatment.

The course covers the practical use of various ingredients in different food matrices, with a focus on ingredient functionality, interactions, and substitutions. The emphasis will be on demonstrating the use of different ingredients to achieve a desired product quality, while addressing trends such diet restrictions, healthy foods, clean label, fair trade, sustainable sourcing, cost-optimization, among others. Other emphases will include ingredient handling, processing and stability. The course will be organized based on different food systems such as confectionery, baked products, fried foods, dairy and imitation dairy, etc.

Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent

This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr

The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112

Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.

Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.

Food processing fundamentals (add heat, remove heat, remove water, add barriers, and add preservatives). Overview energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration, and packaging. Energy in food processing and pilot plant design. Wastewater treatment.