FOST 1110 - Fundamentals of Food Technology(4)
This is a survey course providing an overview of the Food Science/Food Technology field. The course material is intended to insure that candidates have core knowledge in food Technology with a basic knowledge of food structure, food safety, food quality and the regulatory environment. Topics covered will include: an overview of the food chain from raw materials to finished product, mathematics and statistics for formulation and quality control, introduction to quality management, food chemistry with emphasis on ingredient functionality, food microbiology with emphasis on food safety, food labeling and regulatory compliance, and sensory evaluation and food analysis. 3 hours lecture and 3 hours lab. [F]
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