University of Massachusetts Amherst

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Course Descriptions

FOOD-SCI 190I - Introduction for the Future Food Scientist
This course will introduce the discipline and profession of food science through an overview of food composition, commodities, food quality and deterioration, food preservation, and product development.  Food Science Majors

FOOD-SCI 265 - Survey of Food Science
The role of food processing and ingredient technology on food quality and safety, including principles and methods of food processing, food standards and regulation, quality control and assurance, and overviews of engineering, chemical, microbiological, and nutritional concerns.

FOOD-SCI 266 - Survey of Food Science Laboratory

 

FOOD-SCI 270 - Biology of Food in Human Health
This course will evaluate the biological significance of food.  It will cover a basic description of physiology, demonstration of pathology, and evaluation of the role of foods and food components in disease prevention. Prerequisite

FOOD-SCI 391C - Sem-Junior WritingWriting of various types of reports dealing with scientific and technical information. Includes at least one oral presentation dealing with some aspect of food science. Selected exercises peer-reviewed before submission. Prerequisite: completion of freshman writing requirement.

FOOD-SCI 466 - Hyg Food Handling
With lab. Overview of microbiology principles as applied to food safety. Emphasis on the control of microbial food-borne illnesses in institutional and industrial settings. Labs teach basic techniques used for microbial testing of foods.Prerequisite: organic chemistry or permission of instructor

FOOD-SCI 541 - Food Chemistry
Overview of the chemical, physical, and biological properties of food components including proteins, lipids, carbohydrates, and pigments. Consequences of the properties of food components and their reaction products to health and nutrition also emphasized. Prerequisite: organic chemistry or permission of instructor

FOOD-SCI 542 - Food Chemistry
Chemistry of food minor components (e.g. minerals, vitamins, nutraceuticals, colors, flavors), direct food additives (e.g. preservatives, texture modifiers and stabilizers, colors, flavors), incidental food additives (e.g. processing aids, chemical toxins), intentional adulterants, allergens, etc. Prerequisite: organic chemistry or permission of instructor

FOOD-SCI 544 - Food Chemistry Lab
Laboratory exercises emphasizing chemical, physical, and biological changes in foods, during processing and storage. Prerequisites: concurrent enrollment in FOOD-SCI 542.

FOOD-SCI 561 - Food Processing
This course will introduce students to the fundamentals of product development as well as current topics and concerns in the food industry. Student teams will develop a food product from concept to production. This project will incorporate the student?s knowledge in chemistry, engineering, microbiology as well as social sciences. A market analysis will involve investigation of current food movements and health concerns. Students will also learn basic engineering concepts in order to produce their product in a pilot scale-plant. Prerequisite: organic chemistry or permission of instructor  Satisfies IE requirement in combination with FOOD-SCI 562

FOOD-SCI 562 - Food Proc Lab
Basic principles of current technology of food processing. Concentration, dehydration, packaging and shelf-life prediction, intermediate moisture foods, extrusion, food fermentation. Prerequisite: organic chemistry or permission of instructor. Satisfies IE requirement in combination with FOOD-SCI 561

FOOD-SCI 566 - Food Microbiolgy Lab
Laboratory exercises emphasize quality control and experimental approaches to food microbiology. Labs teach basic culture methods, in addition to chemical, immunological, and molecular techniques employed for the microbiological analysis of foods. Prerequisites: organic chemistry and FOOD-SCI 466 (or MICROBIO 312), and concurrent registration in FOOD-SCI 567 or consent of instructor.

FOOD-SCI 567 - Food Microbiology
Principles of microbiology applied to food manufacture. Emphasis on influence of food formulation and processing on microbial growth, methodology to detect organisms in foods, design of industrial HACCP programs, and causative agents of food-borne illness. Prerequisites: organic chemistry and FOOD-SCI 466 (or MICROBIO 311).

FOOD-SCI 575 - Elements of Food Process Engineering
Topics include: unit conversion, mass and energy balance, fluid flow, heat transfer, refrigeration, evaporation, drying.

FOOD-SCI 580 - Food Borne Diseases
Principal microbiological agents responsible for food-borne diseases: their classification, physiology, epidemiology, pathogenesis, identification, and control and case histories.

FOOD-SCI 581 - Analysis Food Products
Physical, chemical, and spectroscopic techniques in food analysis: proximate analysis, extraction, densimetry, spectroscopy, rheology, microscopy, refractometry, polarimetry, chromatography, enzymatic and immunological assays, and sensory evaluation methods emphasizing theoretical basis of measurements and laboratory calculations. Prerequisite: Organic chemistry