Principles involved in the processing, handling and storage of foods. Relationship of science and technology to food processing. Offered through distance education format only.

This interdisciplinary course provides an introduction to the Food and Nutritional Sciences from both historical and modern perspectives. Major themes are the nutritional and functional properties of food, nutrient assimilation, food preservation and safety, and the interactions between food processing, diets and health. The course is co-operatively taught with the Department of Nutritional Sciences. Also listed as 71-215.

The identification, classification, grading, purchasing and processing methods of animal and poultry products will be considered. Emphasis will be placed on studying, handling and sanitation procedures; the factors affecting composition and palatability; and the utilization of the products in the hotel, institutional and restaurant trades.

An introduction to the chemistry and biochemistry of the major components of foods: lipids, proteins, carbohydrates and water/ice. In addition, an overview of some of the reactions and changes in food components which occur during processing, handling and storage will be presented. This course may not be taken for credit by students in specialized honours Food Science .Offered through distance education format only.

An introduction to food processes and the relationships between chemistry, microbiology, and engineering as they apply to food processing are discussed. The following topics are included: high and low temperature processes; moisture control and intermediate moisture foods; concentration and dehydration processes; and novel food processing techniques. This course may not be taken for credit by students in specialized honours Food Science. Offered through distance education format only.

An introduction to the major groups of microorganisms important in foods including sources of contamination during production, processing and storage of foods, microbial spoilage of food, food-borne illness, and food fermentations. Evaluation of food processing conditions used to control the presence and/or growth of microorganisms in foods. This course may not be taken for credit by students in specialized honours food science. Offered through distance education format only.

Chemistry of the major constituents of foods. Water, lipids, carbohydrates, proteins, as well as pigments, flavours and flavour enhancers, food additives. Composition and structure of food materials. Chemical reactions involved in food processing, storage and handling.

Colloid and surface chemistry as applied to food systems, food rheology, food enzymes, food biotechnology. A 10 week experimental project will involve the manufacture of a food ingredient via chemical, biochemical and/or physical methods, its physicochemical characterization and the assessment of its performance as a food ingredient. (Offered in even-numbered years.)

Processing techniques used in the food industry; pasteurization, sterilization, chilling and freezing as methods of food preservation.

Principles of food processing with special reference to concentrated, dehydrated and intermediate moisture foods.

The science and technology of the manufacture of fermented foods, including methods of processing fermented foods; microorganisms involved in food fermentations; chemical, biochemical and physical changes brought about by fermentation; preparation and care of cultures; quality control and safety of fermented foods.(Offered in odd-numbered years.)

Important groups of microorganisms associated with food spoilage, food fermentations, food infections and intoxications. Intrinsic and extrinsic factors and their relationship to microbial growth. Control of microorganisms by food processing.

Technology of production of beverages, including milk and flavoured milk-based beverages, fruit juices and fruit drinks, carbonated and non-carbonated drinks, coffee, tea and chocolate beverages and alcoholic beverages.

An introduction to quantitative analysis of foods by chemical, physical and instrumental means. Determination of major and minor constituents of foods. Offered through distance education format only.

A seminar course offered as part of the Certificate in Food Science. Although offered through distance education, it involves a five-day intensive period at the University in June. Students will choose a topic for preparation of a written report. Access to a University Library will be necessary for this assignment. After submission of the report, all students from the class will present their reports orally during the on-campus session. Offered through distance education format only.

Principles of sensory evaluation of foods and a study of the techniques employed. (Offered in odd-numbered years.)

A literature review of a minor research problem together with practical laboratory work. The student will be required to present a concise report of results in a written paper and a seminar.

Ceramics, metals, polymers and composites will be examined to determine how each of these materials can be used to package foodstuffs on an industrial scale. Legal (labelling, safety), moral (pollution) and aesthetic (design) questions will also be addressed.

Participants will interpret food research publications and prepare written and oral presentations in several formats including scientific seminars, executive summaries, media interviews, and technical reports. Workshops and role playing will be used to provide training in leading discussions, meeting management and time management.

An advanced study and application of the principles and techniques involved in processing meat and poultry products. Lectures include a detailed study of the chemistry and physical properties of meat proteins, lipids and flavour as related to the processing of meat products. Practical applications of processing techniques, quality control, packaging and merchandising are emphasized in the laboratory. Eggs and processed egg products are dealt with to a lesser extent. (Offered in odd-numbered years.)

Quantitative analysis of foods by chemical and physical methods. Determination of major and minor constituents of foods.

This course examines the epidemiology and prevention of food-borne infections and intoxications, including those of both microbiological and chemical origin. Drawing on outbreak investigations, surveys, government surveillance systems and basic research, the biological, ecological, socio-economic and public health context of these diseases will be discussed. Cooperatively taught with Population Medicine. Also listed as 81-404.

The manufacture, chemistry and microbiology of cheese. The physical-chemical processes of butter and margarine manufacture. Quality control and yield efficiency of cheese and butter. (Offered in even-numbered years.)

This course will examine the operation of the modern food and dairy processing plant. Selected topics will include metals and corrosion, steam production, refrigeration, waste management, and plant automation. The case study approach will be used to illustrate operational and automation decisions and the factors which influence these decisions.

Production, processing and marketing of fluid milk and frozen dairy products. Public health aspects of pasteurization, composition and formulation of mixes, and discussion of the various unit operations involved in processing of fluid products and frozen dessert products. Purchase and marketing of dairy products will also be discussed. (Offered in odd-numbered years.)

The technology and chemistry of the principal cereals; kernel structure and its chemistry with respect to the technological characteristics and nutritive value. Processing of wheat, corn, sorghum, rice, oats and barley; utilization of products and by-products. Bread-making process, dough rheology and technology; breakfast cereals and protein-enriched cereal products. (Offered in even-numbered years.)

The course examines the research and development processes related to food products. Technological developments affecting food product development will be examined. Experience in planning, conducting, and communicating results as a team working on developing a food product.