Food Systems Related Courses

Spring 2007 at UMass Course List

Food-Sci 150 MW 12:20PM 1:10PM
Robert Levin, Ronald Labbe
The Science of Food
Biological and chemical principles underlying the maintenance of food quality during the period after harvest to consumption. Topics include chemical, enzymic, physical, and biological deterioration; implications and prevention; food toxicology.  (Gen.Ed. BS)

Food-Sci 160 TUTH 1:00PM 2:15PM
Raymond Mahone
The Nature of Food
An introduction to the scientific nature of everyday foodstuffs.  Examines the chemical composition and physical structure of foods.  Also examines the properties of food components which affect appearance, color, flavor, texture and nutritional value.  Changes during storage, cooking and processing are considered for their effect on quality.

Food-Sci 261 TUTH 11:15AM 12:30PM
Kalidas Shetty
Introduction to Food Science and Biotechnology
An introduction to the food and nutrition delivery system. Genetic and biochemical basis of food supply from plants, animals, fish, microorganisms, and specialized sources. Emerging science and technologies involved in food production, processing and storage, and their impact on nutritional delivery systems with focus on biological and biochemical principles. A special focus on food biotechnology principles and applications.

Food-Sci 391-A F 1:25PM 2:20PM
Fergus Clydesdale
Food Science
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 561 MW 11:15AM 12:05PM
Jochen Weiss
Food Processing
Basic principles of current technology and equipment of food processing. Raw material preparation, thermal processing, dehydration, cooling, freezing, mechanical processing.

Food-Sci 580 TUTH 9:30AM 10:45AM
Ronald Labbe
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 TUTH 8:00AM 9:15AM
David Mcclements
Analysis of 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.

Food-Sci 797E-ST TUTH 2:30PM 3:45PM
Yeonhwa Park
Bioactive Food Components
To understand the biological significance of food. This course will cover basic physiology and pathology of significant diseases and describe foods or food components that can be used in disease prevention.

HT-MGT 150 MW 9:05AM 9:55AM
Linda Kinney
Food Production Management
Basic principles of food fabrication and production. Topics include culinary terminology, product identification, quality standards, nutritional cooking, theory and application of food preparation techniques.

Nutritn 577 TUTH 9:30AM 10:45AM
Alayne Ronnenberg
Nutritional Problems in the U.S.
Food-related problems and policies. Availability and safety of U.S. food supply. Evaluation of nutritional status of the general population and vulnerable groups. Social, psychological, and economic influences on food intake. Alternative food patterns.

Res-Econ 241 MWF 12:20PM 1:10PM
Cynthia Barstow
Introduction to Food Marketing Economics
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.

PLSOILIN 397C MW 12:20PM 1:10PM
John Gerber
ST- Community Food Systems
Understanding the movement of food from the grower to the consumer. Emphasis on how consumers get access to food from emergency and non-emergency sources. Direct marketing, Community-Supported Agriculture, farmers' markets, and small-scale farming discussed. Outside speakers from area community food banks, CSA's, non-profit organizations, faith communities, soup kitchens, and farmers' markets lead  discussions on various topics related to food access. A Service Learning course.

PLSOILIN 298C TH 2:30PM - 3:30PM
Frank Mangan
Agricultural Field Practices in Costa Rica

PLSOILIN 115 TUTH 2:30PM 3:45PM
Deborah Picking
Plants, Soil, and The Environment
Introduction to understanding the biological and physical relationships among plants, soils, and the environment. Exploring how various human activities affect the environment with specific attention to plant and soil resources. Topics include:  ecosystem sustainability; food and agriculture (and related issues of biotechnology, food access,and pest management); soil and its preservation; wetlands, water pollution and treatment technologies, and resource conservation.  (Gen.Ed. SI)

PLSOILIN 285 TUTH 4:00PM 5:15PM
John Gerber
Sustainable Living
An introduction to diverse global perspectives on environmental, economic and social sustainability.  The course presents a cultural, ethical and technical review of the impact that our daily decisions make on the global condition.

PLSOILIN 325 TUTH 9:30AM 10:45AM
Susan Han
Vegetable Production
Principles of sustainable production of vegetable crops.  Topics include specific practices used for the major vegetable crops grown in New England, water and soil fertility management, season extenders, and crop rotation. Course intended for students who want to grow vegetable crops or work in the vegetable industry.

PLSOILIN 350 MF 9:05AM 9:55AM
Stephen Herbert
Soil and Crop Management
An examination of sustainable farming systems for forage and field crop production.  Cultural requirements and physiological responses of crops.  Illustrations of concepts, discussions of topics and examination of distinguishing morphological characteristics of selected crop species. 

ENVIRSCI 315 MWF 12:20PM 1:10PM
John Clark, Robert Levin
Principles of Environmental Toxicology & Chemistry
Fundamental areas of environmental science presented in an integrated, interdisciplinary sequence: 1) environmental toxicology, 2) toxins in food and the environment, 3) environmental fate and degradation of toxicants.

PoliSci 252 MW 1:25PM 2:15PM
Peter Haas
Globalization, Governance, and World Order
Reviews the multiple dimensions of globalization and their impact on international politics and human life. Studies the multiple state and non-state actors involved in international governance. Analyzes efforts to steer globalization and the implications for security, prosperity, justice, and ecological integrity.

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