University of Massachusetts Amherst

Food Science

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Undergraduate

 

 

 

 

 

Culinary Description

FOOD SCIENCE

FOOD-SCI
102
World Food Habits
3 units

Cultural, historical, political, psychological, scientific and social aspects of contemporary food habits in Africa, the Americas, Asia, Australia, Europe, other areas; hunters and gatherers, four revolutions, developed and developing countries, basis of food selection, food safety, food processing and preservation, world food resources, foods of the future; impact of modern biotechnology, food fermentation, and environmental issues related to global food and energy sources. 

FOOD-SCI
265
Survey Food Science
4 units

With lab. 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, sensory analysis and nutritional concerns. 

FOOD-SCI
391A
Food Science
1 units

Introduction to legal, regulatory, ethical, and scientific considerations involved in developing a new food product. Involves the theoretical development, processing, packaging, labeling, and marketing of a new product with due regard for regulatory issues, control, and safety.

FOOD-SCI
391C
Sem-Junior Writing
3 units

Writing 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
541
Food Chemistry
3 units

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. 

FOOD-SCI
544
Food Chemistry Lab
1 units

Laboratory exercises emphasizing chemical, physical, and biological changes in foods, during processing and storage. Prerequisites: concurrent enrollment in FOOD-SCI 541 and consent of instructor.

FOOD-SCI
561
Food Processing
4 units

Basic principles of current technology of food processing. Thermal processing (blanching, pasteurization, aseptic  processing), homogenization, separation and refrigeration/freezing.

FOOD-SCI
566
Food Microbiolgy Lab
2 units

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: MICROBIO 312 and concurrent registration in FOOD-SCI 567 or consent of instructor. 

FOOD-SCI
567
Food Microbiology
3 units

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: MICROBIO 310 and concurrent registration in FOOD-SCI 566 or consent of instructor. 

FOOD-SCI
575
Elements of Food Process Engin
4 units

With laboratory demonstrations. Topics include: unit conversion, mass and energy balance, fluid flow, heat transfer, refrigeration, evaporation, drying. 

FOOD-SCI
581
Analysis Food Products
4 units

Physical, chemical, and biological techniques in food analysis: proximate analysis, extraction, densimetry, spectroscopy, rheology, microscopy, refractometry, polarimetry, chromatography, nuclear magnetic resonance, enzymatic and immunological assays, and sensory evaluation methods emphasizing theoretical basis of measurements and laboratory calculations. Prerequisite: Chem 312 or equivalent.

BUSINESS

RES-ECON
121
Hunger In Globl Econ
3 units

Explores the causes of hunger (chronic undernutrition) from an economic perspective. Focus on how population growth and economic development are increasing demand for food and on the prospects for food production to supply those needs at affordable prices, while sustaining the environment. Discussion in the context of the global economy in which increased trade links even the poorest urban and rural residents in developing countries to market forces.  (Gen.Ed. SB, G)

RES-ECON
241
Intro Food Mktg Econ
3 units

Role of markets in coordinating economic activity. Agencies, functions, and practices involved in the movement of agricultural products from producer to consumer: characteristics of production, processing and distribution of agricultural commodities and their impact upon marketing methods and costs; important changes in food consumption and current issues in food marketing.

NUTRITION

FOOD-SCI
101
Food And Health
3 units

The role of food technology in meeting health needs. Topics include the development of new foods for the control of weight, reduction of risk in chronic diseases, and the utilization of food science to produce a varied, safe, healthy, and nutritionally sound diet. The possible alleviation of world hunger through technology. 

FOOD-SCI
290A
The Biol. of Food and Human Health
3 units

To understand the biological significance of food. This course will cover basic understanding of physiology and pathology and describe the role of foods in disease prevention. 

NUTRITN
230
Basic Nutrition
3 units

Basic principles of human nutrition. Energy needs. Chemical structures, physical characteristics, and metabolism of protein, carbohydrate, lipids, minerals, and vitamins. Human requirements at various ages. Food sources. Effects of deficiency or excess on health. Prerequisites: general biology and chemistry; organic chemistry concurrent.