Program Learning Outcomes
- Describe molecular structures associated with food carbohydrates, lipids, and proteins, and relate structure to their food functionality.
- Describe major food chemical reactions (e.g. lipid oxidation, Maillard browning) and their mechanisms.
- Determine the properties of foods and evaluate the functional properties of the constituents of food systems such as bread, cakes, dairy products, candy, plant pigments.
- Analyze different classes of molecules in foods using the techniques of IR, UV-Vis spectroscopy, GC, HPLC and MS.
- Evaluate food ingredient choices, to predict food nutritional, quality and functional properties, analyze food choices
Food Safety and Microbiology
- Identify the characteristics of microorganisms (e.g., spoilage vs. pathogenic vs. food preservation/fermentation, psychrophilic vs. mesophilic vs. thermophilic, aerobic vs. anaerobic vs. facultative).
- Describe the conditions (i.e., aw, pH, temperature, oxygen level) that different types of microorganisms need to grow in foods and the conditions.
- Describe regulatory limits associated with food safety and quality.
- Utilize laboratory techniques to isolate and identify microorganisms found in food and food processing facilities.
- Describe the processing of commodity foods important to California. Identify the major chemical reactions that occur during food processing and storage.
- Describe the processing of foods in terms of unit operations.
- Develop and solve mass, energy and momentum balances.
- Evaluate heat transfer under steady and unsteady state conditions.
- Understand the functions of the human senses and brain information processing so as to be able to custom design testing procedures for consumer and sensory testing.
- Identify the principles, theory, design, application and assumptions behind statistical analysis for consumer and sensory experimentation and testing.
- Relate sensory properties and consumer acceptance to food chemistry, microbiology and processing practices.
- Use computers for statistical analysis of sensory and consumer data.
Applied Food Science
- Describe the variability in processes and materials and the effect on product quality.
- Use computers for statistical analysis of laboratory data.
- Use statistical procedures, to determine significance of relationships between processing parameters and quality/safety attributes in food processing.
- Design and conduct experiments which will generate data for compositional analysis.
- Integrate food chemistry, food microbiology, food processing, and sensory science to develop product prototypes.
- Describe the key regulatory agencies and laws governing the U.S. food supply.
- Develop relationships within teams to appreciate diversity (i.e, different ways to approach problems).
- Prepare presentations, reports, assignments according to requested format.
- Evaluate current topics and the relationship to regulatory issues (e.g., recent food borne illness outbreaks, food adulteration).
- Critique literature in order to effectively conduct research