FDSC 2005

Science and Technology of Raw and Processed Foods

Course Description

Course information provided by the 2026-2027 Catalog.

This course introduces students to the basic physical, chemical and biological properties of foods and to the underlying principles and practices used in the processing, preservation, and sustainable manufacture of safe and nutritious food products. Students are also introduced to the nature and scope of the world food problems and the role of food science and technology in mitigating the cyclic nature of food commodity production.

Prerequisites CHEM 2080 and CHEM 2081, MATH 1120, and introductory biology course (BIO-AG).

Forbidden Overlaps FDSC 2000, FDSC 2005, FDSC 5005, NS 3450

Enrollment Priority Enrollment limited to: Food Science majors and minors only.

Distribution Requirements (AFS-AG)

Last 4 Terms Offered (None)

Learning Outcomes

• Define the physical, chemical and biological factors that collectively impact food quality, and describe the mechanisms that underlie these phenomena.
• Describe how the food compositions influence material properties and their processability for various categories of foods.
• Identify the fundamental phenomena that underlie the major unit operations employed in food processing and preservation, and how to objectively manipulate these operations and their interactions to maximize food quality and safety.
• Apply basic quantitative problem-solving skills in the development and manufacture of food products.
• Discuss emerging trends in food production, processing, and delivery of nutritious food and food products.

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