AGR 1401 Food Science & Technology
This course provides an in-depth exploration of the principles of food science and the role of technology in modern food production, processing, and safety. Students will examine the chemical, biological, and physical properties of food and how processing techniques and environmental factors influence these. Topics include food preservation methods, food safety protocols, biotechnology applications in food, and emerging trends in sustainable food production. Through laboratory activities and case studies, students will gain hands-on experience in food analysis and the use of technology to improve food quality and shelf life. The course also covers the regulatory aspects of food production, emphasizing the importance of food security and global supply chains. Two classroom, two lab hours per week.
Division: Business and Public Services
Department: Agriculture
Repeatable Credit: No
Offered Online: No
Prereqs: NONE
Outcomes
- Describe the key concepts in food science, including the chemistry of foods, nutrition and digestion, and food quality and safety principles.
- Critically analyze various food systems and processing techniques, considering their environmental impact and contributions to sustainable food production and preservation practices.
- Demonstrate knowledge of food preservation techniques such as heat, cold, dehydration, and fermentation, understanding their role in maintaining food quality and preventing deterioration.
Credit Hours: 3
Classroom Hours: 2
Lab Hours: 2