Degree Level Course Descriptions
FOOD 1000 Food Safety and Quality Assurance
CREDIT HOURS: 3
This course provides an introduction to food safety and quality assurance issues and developments. The course examines various strategies used by food businesses to ensure product quality and safety, technical aspects of food safety and quality assurance as well as related regulations and certification.
FORMAT: Lecture
LECTURE HOURS PER WEEK: 3
FOOD 3002 Impact of Food on Health
CREDIT HOURS: 3
This course introduces students to topics related to the relationship between food, human nutrition and health. Topics to be covered include biochemistry of foods, dietary food intake, energy balance and body weight and personalized nutrition. Emphasis will be made on the role of food in the development of health conditions including obesity, diabetes, cardiovascular disease, food allergies and celiac disease. This course also introduces students to food and nutrient requirements across the human life cycle, and consumer food choices that impact health.
FORMAT: Lecture
LECTURE HOURS PER WEEK: 3
PREREQUISITES:
CHMA 2002
EXCLUSIONS: FOOD 4003
FOOD 4000 Directed Studies in Food and Bioproduct Science (A)
CREDIT HOURS: 3
Directed studies involve a suitable combination of directed reading, written assignments, individual study or laboratory research projects in the area of food and bioproduct science. Classes are organized and scheduled by appropriate faculty via a course coordinator. Students should approach potential instructors directly with their requests.
FORMAT COMMENTS: as arranged.
PREREQUISITES:
CHMA 2000 and 20 degree credits; students taking
FOOD 4000 are strongly encouraged to take
CHMA 3011 or
FOOD 3012
FOOD 4001 Food Quality and Safety (A)
CREDIT HOURS: 3
The various aspects and considerations of food safety will be discussed and contrasted with aesthetic, nutritional, convenience, economics quality attributes. An integrated understanding of the various regulatory and industry approaches to ensuring the safety and quality of food will highlight HACCP, TQM, ISO standards, SPQC as well as hygienic and sanitation practices. Emerging trends, both national and international, will be included in class discussions. An overview of approaches and consideration in product development will be included. Students will apply this knowledge by designing a QA program for a new food product.
FORMAT: Lecture
LECTURE HOURS PER WEEK: 3
FOOD 4004 Directed Studies in Nutriscience
CREDIT HOURS: 3
This course introduces students to topics on how individual human genetic differences interact with absorption, bioactivity, metabolism and elimination of dietary components (nutrigenomics) and consequent impact on the function of the human body. There will be class discussions on how gene-nutrient interaction affectrs the sensory sstem, food selection, disease and overall health status. The course will be based on lectures, discussions, student presentations and a critical review of the literature on selected topics.
FORMAT: Lecture
FOOD 4005 Functional Foods and Nutraceuticals (A)
CREDIT HOURS: 3
Consumer awareness and interest in the interaction of biologically-active food compounds (bioactives) and health is rapidly growing. Functional foods and nutraceuticals (FFN) has emerged as a new frontier of the agri-food and nutrition industry worldwide. This course provides a basic scientific knowledge on bioactives present in FFN. Emphasis will be given to boactive phytochemicals and their biosynthesis, classification, sources, analysis, bioavailability, and mechanism(s) of action in relation to enhanced health or reduced risk of chronic and metabolic disorders. The course also introduces global consumer trends, government regulations, concepts in FFN manufacturing and current and future directions of FFN insustry.
FORMAT: Other (explain in comments)
FORMAT COMMENTS: Some blended-learning components are included.
LECTURE HOURS PER WEEK: 3
LAB HOURS PER WEEK: 3
PREREQUISITES:
CHMA 2002
EXCLUSIONS: FOOD 3001