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 ...
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 ...
Water Contamination: Sources and Health Impact
chemical contaminants, their exposure risks, tracking methods, linking to other environmental matrices and ...
Food Safety and Public Health
foodborne pathogens, hazards, toxins and allergens; risk assessment, sanitation, and pest control in foods. ...
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- firstname.lastname@example.org Testing of natural and fortified test foods that deliver fatty ...
Measurement of Food Perception and Liking
hedonic properties of foods and consumer products. Appropriate test design, statistical analyses and data ...
Global Health and Environmental Microbiology
viruses, protozoa) from water, air, soil and food, and their sources, transmission routes, treatments, ...
between the composition of the individual food components and their chemical and physical properties. ...
Advanced Food Process Design
of foods with quantification of the physical changes occurring between the time of raw material ...