FOOD-SCI 542 Food Chemistry II (2014-, every fall)
This food chemistry II course focuses on the fundamental chemistry of minor components, food additives (preservatives, colorants, flavors, emulsifiers, thickening and gelling agents, flour treatment agents), food processing aids, chemical toxins, and adulterants. The industrial applications of food additives and the governmental regulations on the chemical toxins and adulterants are also discussed. The learning objectives of this course are:
- Develop an understanding of the fundamental chemistry of food minor components (e.g. minerals, vitamins, nutraceuticals), direct food additives (e.g. colors, flavors, preservatives, texture modifiers & stabilizers), incidental food additives (e.g. processing aids, chemical toxins), intentional adulterants, allergens, etc.
- Develop an understanding of how key functional attributes of minor food components and direct and incidental food additives contribute to the overall quality attributes such as nutrition, flavor, texture, stability, and appearance and safety attributes.
- Be able to utilize knowledge of food chemistry to improve the quality, diversity, convenience, safety, and healthfulness of the food supply.
FS781- Advanced food analysis (2022-,every other spring)
This course includes lectures of fundamental and application of Raman, Infrared and X-ray Fluorescence Spectroscopy (XRF) in food, agricultural and environmental analysis. It also offers hands-on training of these techniques, supported by the Raman, IR and XRF core facility. Industrial case studies of applications of these techniques to solve the real-world problems will be introduced. The learning objectives of this course are:
- To develop a deep understanding of the fundamentals of Raman, Infrared and XRF Spectroscopy, and their applications in food, agricultural and environmental analysis.
- To develop hand-on skills to operate the Raman, Infrared and XRF instruments to conduct basic analysis.
- To be able to utilize knowledge and skills of Raman, Infrared and XRF techniques to advance the students’ own thesis and dissertation research project.
FOOD-SCI 120 Food Preservation, How and Why (2017-2021)
This is a 4 credits general education course that fulfills PS-Physical Science, with 3 credits in-class teaching and 1 credit on-line component. This course teaches basic principles of food science and technology and equipment of food processing and their applications. Students will learn basic principles of physics involving matter, motion, energy and force through fundamentals of food preservation. Topics covered will include motivating factors for what food is, different types of food products, how and why we produce food the way we do, and unit operations in food processing. Real-world examples including the historical and current materials to show the evolution of technology will be demonstrated and discussed in an interactive way to facilitate student learning and understanding the current food systems. The learning objectives of this course are:
- Content: Understand basic scientific knowledge and methods of our food systems, food technology and equipment of food processing.
- Critical Thinking: Develop critical thinking to understand why and how foods are produced and preserved the way we do.
- Communication: Communicate and express ideas and thoughts through interactive activities after demonstrations of real-world examples which include the historical and current materials to show the evolution of technology.
- Connections: Apply knowledge and methods to understand the real-world problems in agricultural and food processing, as well as current activities and future directions in problem solving.
FOOD-SCI 544 Food Chemistry Lab (2015-2020)
The lab is designed for food chemistry I and II, including hands-on experiment on minerals, carbohydrates, proteins, lipids, sugars and sweeteners, and pigments. There are two groups of students in general, and each group has 6 labs: mineral profiles and analysis, sugars and sweeteners properties, polysaccharides: thickening and gelling properties, protein properties and functionality, lipids: physical properties and oxidation, and natural and artificial pigments. The learning objectives of this course are:
- Though hands-on experiment and demo, students are expected to understand the fundamental chemistry of food components and their changes during processing and storage.
- Students are expected to utilize the knowledge to design and conduct the experiment and analyze the results.
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