IX. Graduate Programs
Food Science
Courses
Food Chemistry
| FOOD*6160 Chemistry of Food Lipids U [0.50] |
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| Composition and function of lipids in food systems. Analytical procedures used in isolating, identifying and quantifying lipid components. Lipid classes and their properties. Polyunsaturated lipids and their reactions. Physical properties of lipids and instrumental methods of analysis. Industrial processing including hydrogenation, fractionation, interesterification and enzymic processes. Biotechnology of lipids. |
| FOOD*6170 Chemistry of Food Proteins U [0.50] |
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| This course deals with theoretical and practical approaches to food proteins including their analysis. The following topics will be covered: physiochemical properties of proteins/amino acids, quantification of protein/amino acids, protein structure analysis, protein denaturation, chemical modification/genetic engineering and structure-functional properties of food proteins. In addition, food protein systems such as muscle, eggs, milk and vegetable proteins will be discussed. |
| FOOD*6210 Chemistry of Food Carbohydrates U [0.50] |
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| This course is designed to familiarize students with the principles of carbohydrate chemistry. It focuses on the structural and functional characteristics of food carbohydrates - both sugars and polysaccharides - their analysis and applications in various food systems. |
| FOOD*6220 Advanced Food Analysis Methodology U [0.50] |
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| Theory and practical applications of modern analytical techniques. Topics covered include differential scanning calorimetry, spectroscopy, gas liquid chromatography, high performance liquid chromatography and microscopy as well as various spectroscopic techniques (e.g. UV, fluorometry, circular dichroism). |
| FOOD*6260 Food Colloids U [0.50] |
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| Principles of colloid science as applied to foods that contain small particles, e.g., emulsions, foams. Methods for studying colloidal particles in food materials. Manufacture, structure, properties and stability of food colloids, e.g.,oil-in-water emulsions, water-in-oil emulsions, milk and dairy products. Use of food emulsifiers. |
| FOOD*6270 Applied Enzymology and Biotechnology U [0.50] |
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| A lecture course dealing with principles of modern enzymology and biotechnology and their application in food science and food industry. Typical topics include - enzymes in biotechnology; basics of enzyme kinetics; enzymes in recombinanant DNA technology; enzymes in analysis (ELSA, DNA-probes, reporter genes, microbial analysis); enzymes in food production, food analysis. |
Food Microbiology
| FOOD*6280 Rapid Methods in Food Microbiology U [0.50] |
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| The course is designed to update knowledge of modern methods for the microbiological analysis of foods. Theory and practical applications are discussed. Methods reviewed include bioluminescence, impediometry, immunological techniques, gene probes and other emerging technologies. |
| FOOD*6410 Advanced Oenology U [0.50] |
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| A comprehensive and advanced treatise, by lectures and practice, of all aspects involved in the production of white and red table wines. Special attention is given to the basic principles involved in the vintification process as they relate to cellar technology. |
| FOOD*6600 Advanced Food Microbiology U [0.50] |
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| This course will review current issues in food microbiology. Topics to be covered will include the microbial ecology of food, factors affecting the growth and survival of microorganisms in foods, and strategies for the production of safe food. |
| FOOD*6620 Industrial Microbiology U [0.50] |
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| Applications of Molecular Genetics and Biotechnology to industrial microbial processes including the production of organic acids, amino acids, antibiotics, ethanol, and solvents. There is extensive coverage of the fermentation industries: baking, brewing, vinting and spirit production. |
General
| FOOD*6110 Food Materials Science U [0.50] |
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| Mechanical properties of foods. Application of the principles of rheology to food materials. Relationship between texture and microstructure. Instrumental measurement of food texture. Principles of measurement systems for different types of foods. Interpretation of force-deformation diagrams. Texture modification. Texture profile analysis. |
| FOOD*6120 Fruit and Vegetable Technology F [0.50] |
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| A course that deals with the current status of technologies based on fruits and vegetables. The subject coverage will include post harvest storage, the parameters that determine quality, biochemical and molecular strategies for improving storage life and quality, processing technologies and issues related to genetic engineering, food safety, functional food ingredients and their health-regulatory function. |
| FOOD*6190 Advances in Food Science U [0.50] |
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| Topics of current research interest and importance are examined. A project supervised by a faculty member is undertaken, the topic of which is chosen after considering the interests of the student. |
| FOOD*6300 Food Science Communication S [0.50] | |
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| This course provides experiential training in forms of communication that are likely to be required in professional or academic careers in food science and technology. | |
| Restriction(s): | Credit many only be obtained for one of FOOD*6300 or FSQA*6000. |
| FOOD*6350 Applied Functional Foods and Nutraceuticals W [1.00] | |
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| This course prepares students to develop an innovative product or service from conceptualization to market entry considering regulatory, product development, safety/efficacy and market readiness issues. Offered jointly with HHNS*6410 | |
| Prerequisite(s): | HHNS*6400 |