The Courses
(All courses carry 3 credits unless otherwise noted.) 101 Food and Health (1st sem) 102 World Food Habits (1st sem) 120 Food Preservation: Why and How? (1st sem) (PS) 4 cr 150 The Science of Food (both sem) (BS) 4 cr 160 The Nature of Food (1st sem) 261 Introduction to Food Science and Biotechnology (next offered 2nd sem '12-'13) 265 Survey of Food Science (1st sem) 4 cr 290A Biology of Food in Human Health (1st sem) 365 Unit Operations (not offered ’11-’12) 391A Product Development Project and Seminar (2nd sem) 1 cr 391C Junior Writing (1st sem) 466 Hygienic Principles of Food Handling (2nd sem) 4 cr 541 Food Chemistry (1st sem) 542 Food Chemistry (2nd sem) 544 Food Chemistry Laboratory (2nd sem) 1 cr 561 Food Processing I (2nd sem) 4 cr 562 Food Processing II (not offered ’11-’12) 4 cr 566 Food Microbiology Laboratory (1st sem) 2 cr 567 Food Microbiology (1st sem) 575 Elements of Food Processing Engineering (2nd sem) 4 cr 580 Food-Borne Diseases (2nd sem) 581 Analysis of Food Products (2nd sem) 4 cr 582 Objective Analytical Methods and Instrumentation (not offered ’11-’12) 590A Food Science Policy (1st sem) |
© 2011 University of Massachusetts Amherst • Site Policies
This page is maintained by the Center for Educational Software Development