Course Descriptions - Food Science Series
FOSC 3010 Food Chemistry
CREDIT HOURS: 3
This course will examine the molecular behaviour of basic constituents common to food products and relate this behaviour to the structure and properties of food constituents. Topics covered will include water, carbohydrates, proteins and lipids and micro nutrients such as vitamins and minerals, pigments and flavours. Chemical processes such as browning, enzyme reactions and emulsification will also be examined. The function of ingredients, additives and nutraceuticals will be examined.
FORMAT:
LECTURE HOURS PER WEEK: 3
LAB HOURS PER WEEK: 3
PREREQUISITES: CHEM 2441 or
CHEM 2401
CROSS-LISTING:
FOSC 6328
FOSC 3020 Food Analysis
CREDIT HOURS: 3
This course will cover the theory and practice used in modern food analysis. The analysis of proteins, lipids and carbohydrates will be presented. As well, the principles of spectroscopy, titration, electrophoresis and chromatography will be discussed and demonstrated using various foods. Other analytical techniques specific to foods such as reflective colorimetry, texture profile analysis and water activity measurement will be presented.
FORMAT:
LECTURE HOURS PER WEEK: 3
LAB HOURS PER WEEK: 3
PREREQUISITES: CHEM 2441 or
CHEM 2401 or PEAS 3203
CROSS-LISTING:
FOSC 6329
FOSC 4070 Food Processing
CREDIT HOURS: 3
This course will examine various unit operations in food processing. Topics examined will include low temperature processes (chilling and freezing); thermal processing including commercial blanching, pasteurization and sterilization; drying and non-thermal processes including high pressure processes and irradiation. The unit operations of various food and seafood commodities will be examined in detail.
LECTURE HOURS PER WEEK: 3
LAB HOURS PER WEEK: 3
PREREQUISITES: Permission of instructor
CROSS-LISTING:
FOSC 6325
FOSC 4081 Brewing Science
CREDIT HOURS: 3
This course will examine unit operations employed during the production of malt and beer. Brewing, fermentation, maturation, and packaging aspects of beer production as well as brewing quality assurance, colloidal, flavour and haze stability will be discussed. Practical experience in brewing beer and in quality analysis will be provided in the Labs.
LECTURE HOURS PER WEEK: 3
LAB HOURS PER WEEK: 3