Food Technology and Health
Note: Due to the COVID-19 Pandemic, this course was held in a virtual/online format.
2020 - 2021
M, W, 10:30 - 11:50am
Discusses nutritional, chemical, physical, and technological perspectives of food, food ingredients, food quality, food safety, and the regulation thereof. Focuses on the core constituents of foods, and examines the non-nutritional (phytochemical, flavor, pigment, texture and fragrance) constituents of whole foods and food products and their impact on health. Evaluates food delivery and production systems, and specific eating patterns. Critical discussions of food range from the history of food and global dietary staples to probiotics, prebiotics, and the gut microbiome. Sustainability and urban gardening are juxtaposed with institutional food preparation, additives, processing, product development, and the regulatory framework surrounding food and supplements.
Learning ObjectivesUpon successfully completing this course, students will be able to:
- Apply knowledge of food science and technology to food production and the functions of food ingredients
- Apply microbiological and chemical considerations to process controls involved in food production, processing, preparation, storage, packaging, preservation, metabolism, and bioavailability
- Balance the differing philosophies that impact our food supply, its regulation, and the food options and cultural aspects of food and eating
- Describe the basics of sensory science and testing and evaluate how this impacts ingredient sourcing decisions, culinary techniques, and the promotion of pleasurable eating
- Demonstrate the complexities of regulating food supplies
Two local (lunch time) field trips required.