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Food and Applied Microbiological Sciences
Department of Applied Microbiology & Food Science, College of Agriculture

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Results 1 - 10 of 27 Courses

Food and Applied Microbiological Sciences >
UNDERGRADUATE DEGREE COURSES
FAMS 210.3 (Formerly FDSC 210)
Dimensions of Food Science
2(3L)
Prerequisite(s): CHEM 112; NUTR 120 recommended.

Provides a comprehensive introduction to the principles and practice of food science in contemporary society. Relationships between foods and bioproducts, chemistry, commodities, composition, fermentation, formulation, preservation, processing and interrelationships between foods and biotechnology, functionality governance, nutraceuticals, and safety are covered in the course.

FAMS 212.3 (Formerly APMC 212)
Agrifood and Resources Microbiology
1(3L-2P)
Prerequisite(s): BIOL 110; CHEM 112 and 250 (may be taken concurrently).

An introduction to the general biology of microorganisms with emphasis on those of agri-food, economic and environmental importance. Microbial morphology, metabolism, growth and genetics; infectious disease and immunity; environmental microbiology and waste water treatment; agricultural microbiology; food and industrial microbiology. Laboratory practice in basic microbiological techniques and their application to the study of microbial activities.

Note: Students with credit for MICR 214 or APMC 212 may not take this course for credit.

FAMS 271.3
Food Biotechnology
1(3L)
Prerequisite(s): Completion of 30 credit units including introductory level courses in biology and chemistry, or permission of instructor.

Presents principles, concepts, and application of methods and process design of biotechnology related to foods and ingredients for product quality and yield. New food development from plants, animals and microorganisms and related issues of governance, regulation, safety, health, consumer and market challenges will be presented.

FAMS 323.3 (Formerly FDSC 323)
Food Additives and Toxicants
2(3L)

Introduction to the types of food additives currently used in the food industry and the function of these chemical compounds in foods will be presented. The safety of these additives and toxicological information will be discussed. The question of the addition of additives to foods versus 'natural' foods will be discussed, emphasizing the types and concentrations of 'natural toxicants' in foods.

FAMS 345.3 (Formerly FDSC 345)
Unit Operations in Food Processing
2(3L-1P)

The fundamental principles of the common unit operations of food processing and preservation are discussed with emphasis on freezing, drying, evaporation and thermal processing operations. The operating principles of equipment utilized in these operations will be examined and selected processes of unit operations studied in detail.

FAMS 360.3
Water Microbiology and Safety
1(3L)
Prerequisite(s): APMC 212, FAMS 212 or MICR 214, or permission of instructor.

An introduction to the principles, vocabulary and concepts associated with the provision of safe drinking water. Examination of the relationship between microbial health threats and water resources and governance, quality assessment, treatment, risk assessment and decision-making, and security and global issues. There will be in-class discussion, student presentations and lectures.

FAMS 362.3
Nutraceuticals and Functional Foods
2(3L)
Prerequisite(s): Completion of 60 credit units.

Explores aspects of nutraceuticals and functional foods derived from plant, animal and microbial origins. Global regulatory issues including efficacy and safety, health claims, value-added food production and the marketing challenges will be presented.

FAMS 412.3 (Formerly FDSC 412)
Fluid Food Products
1(3L-1P)

Introduction to the production and processing of milk, alcoholic beverages, carbonated and non-carbonated drinks, and other fluid food products.

FAMS 415.3 (Formerly FDSC 415)
Advanced Food Chemistry
1(3L-4P)
Prerequisite(s): BIOC 211.

Advanced study of chemical components in foods and of chemical reactions involving these components. Topics include carbohydrates, lipids, pigments, emulsions/emulsifiers, enzymes and browning reactions.

FAMS 417.3 (Formerly FDSC 417)
Food and Bioproducts Analysis
1(3L-4P)
Prerequisite(s): BIOC 211 or CHEM 250.

Modern analytical techniques/instruments and their application to food analysis are presented and discussed. Basic principles, methodology, applications, sampling, accuracy and precision are discussed.

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