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 NUTR*2150.

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 and proteins. Composition and structure of food materials. Chemical reactions involved in food processing, storage and handling.

Chemistry of the minor constituents of food, pigments, flavours and flavour enhancers, and food additives. Colloid and surface chemistry as applied to food systems, food rheology, food enzymes, and food biotechnology.

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.

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.

Fundamental and applied aspects in industrial processes with an emphasis on sanitation in the food and beverage industries. Topics include: water quality, alcohol fermentations, organic acid and enzyme production, vinegar technology, disinfectants and microbiological aspects of quality control.

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.)

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.

The manufacture, chemistry and microbiology of cheese and fermented dairy foods. Quality control and yield efficiency. Laboratories include manufacture of representatives from all cheese families and a variety of other fermented milk products. (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 and butter . Public health aspects of pasteurization, composition and formulation of mixes, and discussion of the various unit operations involved in processing of fluid products, frozen dessert products and butter. 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.