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.
Special Topics
These courses are offered occasionally by visiting
faculty and in other special situations. Students interested in these courses should contact the department for more information.