Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient
present in the fermented cacao beans. Roasting brings them together under high heat, which causes the ... also what creates the flavor of freshly baked bread, roasted meat and coffee. The similarity between ...
Advanced Food Process Design
of foods with quantification of the physical changes occurring between the time of raw material ...
safety, Extension, Food preservation, Consumer food safety education, Food labels, Risk communication, ... of thermal and nonthermal food preservation technologies such as high pressure processing. Kinetic ... Chair and Professor- email@example.com Testing of natural and fortified test foods that deliver fatty ...
Study Design and Quantitative Methods for Food Science
FDSCTE 6400 This graduate-level course is designed to introduce students to research study design ...
Food Product Development
testing, development of prototypes, process optimization and consumer testing. Prereq: 2400, and Sr ...
interventions, and risk communication- for consumers, food handlers, and other food educators. Through her ... Food safety, Extension, Food preservation, Consumer food safety education, Food labels, Risk ...
Water Contamination: Sources and Health Impact
chemical contaminants, their exposure risks, tracking methods, linking to other environmental matrices and ...
Global Positioning System (GPS), guidance systems, plant and soil sensors, soil sampling, yield mapping ...
Food Safety and Public Health
foodborne pathogens, hazards, toxins and allergens; risk assessment, sanitation, and pest control in foods. ...
Phytotechnology and Phytoremediation
treating polluted soil and water. Traditional methods as well as new trends and current research in ...