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The Courses
(All courses carry 3 credits unless otherwise noted.) 101 Food and Health (not offered '18-'19) 102 World Food Habits (1st sem) 103 Introduction for the Future Food Scientist (2nd sem) 4 cr 120 Food Preservation: Why and How? (2nd sem) (PS) 4 cr 150 The Science of Food (both sem) (BS) 4 cr 160 The Nature of Food (not offered '18-'19) 261 Introduction to Food Science and Biotechnology (not offered '18-'19) 265 Survey of Food Science (1st sem) 266 Survey of Food Science Laboratory (1st sem) 1 cr 270 Biology of Food in Human Health (1st sem) 365 Unit Operations (not offered ’18-’19) 391C Junior Writing (2nd sem) 466 Hygienic Principles of Food Handling (2nd sem) 4 cr 541 Food Chemistry (2nd sem) 542 Food Chemistry (1st sem) 544 Food Chemistry Laboratory (1st sem) 1 cr 561 Food Processing I (2nd sem) 562 Food Processing II (not offered '18-'19) 4 cr 563 Processing Laboratory (2nd sem) (IE) 2 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 (not offered '18-'19) 581 Analysis of Food Products (2nd sem) 582 Objective Analytical Methods and Instrumentation (not offered '18-'19) 583 Food Analysis Laboratory (2nd sem) 1 cr 590A Food Science Policy (not offered '18-'19) |
