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This course is an exploration of food chemistry, food processing and technology and how
these affects the color, flavor, texture, aroma and quality of foods.
The course's core components: government regulation of processing and labeling, sensory
evaluation, scientific research methods, function of water in foods, pH and acidity,
food processing technologies, nutritional labeling, packaging; dispersion systems,
enzyme reactions, food additives, composition and properties of food.
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(54 hours lecture; Degree applicable, CSU)
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Prerequisite:
Eligibility for
ENGL 68 - Preparation for College Writing
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Course Measurable Objectives:
- Assess the differences in structure, composition and nutritive value of fat, protein and carbohydrate.
- Assess objective experimental procedures to evaluate food quality.
- Explain the cooking applications applied to carbohydrates, proteins and fats used in food processing to retain desirable color, texture and flavor.
- Apply sanitation and safety principles when handling any food product.
- Evaluate different methods of food processing as these processing methods affect the sensory and physical properties of food.
- Explain pH, solutions, suspensions, dispersions, enzymatic and nonenzymatic browning, gelatinization, syneresis, oxidation, crystallization and other terms as they apply to food preparation and processing.
- Create the general and nutrition labels for a theoretical food including the appropriate package design and materials.
- Identify the basic government regulations relating to food processing and labeling.
- Determine the appropriate food preservation method for food products; grains; fruits/ vegetables; meat, fish, poultry/beans; egg products; milk products; sugar products and baked products.
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Course Level Student Learning Outcomes:
Students completing NF 30 - Food Science Technologies will:
- demonstrate mastery of course concepts by designing the functional ingredients, packaging, and labeling of a theoretical food.
- feel confident in their ability to decipher a food product label.
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Other Nutrition and
Food Courses:
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