INTEGRATED FOOD FUNCTIONALITY

Prerequisites & course information

Requisites: FOOD SCI 602 Course Designation: Core GenEd - Natural Science & Wellness + Lab Breadth - Biological Science Level - Intermediate L&S Credit - L&S Liberal Arts and Science Repeatable for Credit: No Last Taught: Spring 2026 Learning Outcomes: 1. Explain the chemical and physical basis for interactions taking place between food components and how these influence the properties of food structures Audience: Undergraduate 2. Relate the quality of foods to the chemical composition, processing and potential for changes or reactions to occur during storage (includes physical, chemical, biochemical, and microbial reactions/changes) Audience: Undergraduate 3. Select food ingredients that give specific functional benefits for use in product development, product reformulation, or problem-solving situations Audience: Undergraduate 4. Apply sensory and rheological methods of evaluation in analysis of foods (e.g., Quality Control), product development, or reformulation of existing products Audience: Undergraduate 5. Design and perform a shelf-life test (including normal storage conditions and accelerated tests) and be able to apply statistical approaches to determine acceptable shelf-life of products made with different ingredients/processing conditions/storage situations Audience: Undergraduate 6. Assemble effective written and oral communications regarding food structure and functionality Audience: Undergraduate Learning Outcomes: 1. Explain the chemical and physical basis for interactions taking place between food components and how these influence the properties of food structures Audience: Undergraduate 2. Relate the quality of foods to the chemical composition, processing and potential for changes or reactions to occur during storage (includes physical, chemical, biochemical, and microbial reactions/changes) Audience: Undergraduate 3. Select food ingredients that give specific functional benefits for use in product development, product reformulation, or problem-solving situations Audience: Undergraduate 4. Apply sensory and rheological methods of evaluation in analysis of foods (e.g., Quality Control), product development, or reformulation of existing products Audience: Undergraduate 5. Design and perform a shelf-life test (including normal storage conditions and accelerated tests) and be able to apply statistical approaches to determine acceptable shelf-life of products made with different ingredients/processing conditions/storage situations Audience: Undergraduate 6. Assemble effective written and oral communications regarding food structure and functionality Audience: Undergraduate