RYERSON UNIVERSITY: Undergraduate Calendar 2003-04:

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UNDERGRADUATE PROGRAM CALENDAR 2003-2004
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Foods Courses

FND 100 FND 300 FND 301 FND 401

FND 100 Foods: Food Science I Lect: 3 hrs./Lab: 2 hrs.

This course provides an introduction to the scientific principles and methods involved in the preparation of foods. Course content will emphasize an understanding of food composition and quality as well as basic sanitation in food handling and preparation in the laboratory and lecture. The effects of different cooking and processing techniques on food quality and composition will also be discussed. Topics will include HACCP, sensory evaluation, marketing boards, and current themes in Food Science.

FND 300 Foods: Food Science II Lect: 3 hrs.

This course examines the principles underlying basic industrial food processing as well as providing an in depth discussion on the functions of food components (i.e., ingredients and additives). Course content will emphasize food chemistry, quality assurance and current topics in government legislation. Topics will include current themes in Food Science such as functional foods and food safety.

Prerequisites: FND 100, CHY 204 and CHY 205.

FND 301 Foods: Product Development Lab: 3 hrs.

In this course students independently investigate the effect of systematic modifications made to the formulation of a food product of their own choosing. Emphasis is placed on sensory evaluation and physical testing of quality attributes; statistical analysis of experimental results; and the writing of a report in a style for a scholarly journal.

Prerequisite: FND 300.

FND 401 Foods: Sociocultural Aspects of Food Lect: 3 hrs.

This course will examine the impact of cultural, social, economic and environmental factors on food availability and selection. Special emphasis will be placed on cultural groups which have most recently immigrated to Canada.

Prerequisites: FND 100, FNF 100 and FNN 201.

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FND 100	Foods: Food Science I	Lect: 3 hrs./Lab: 2 hrs.
This course provides an introduction to the scientific principles and methods involved in the preparation of foods. Course content will emphasize an understanding of food composition and quality as well as basic sanitation in food handling and preparation in the laboratory and lecture. The effects of different cooking and processing techniques on food quality and composition will also be discussed. Topics will include HACCP, sensory evaluation, marketing boards, and current themes in Food Science.

FND 300	Foods: Food Science II	Lect: 3 hrs.
This course examines the principles underlying basic industrial food processing as well as providing an in depth discussion on the functions of food components (i.e., ingredients and additives). Course content will emphasize food chemistry, quality assurance and current topics in government legislation. Topics will include current themes in Food Science such as functional foods and food safety.
Prerequisites: FND 100, CHY 204 and CHY 205.

FND 301	Foods: Product Development	Lab: 3 hrs.
In this course students independently investigate the effect of systematic modifications made to the formulation of a food product of their own choosing. Emphasis is placed on sensory evaluation and physical testing of quality attributes; statistical analysis of experimental results; and the writing of a report in a style for a scholarly journal.
Prerequisite: FND 300.

FND 401	Foods: Sociocultural Aspects of Food	Lect: 3 hrs.
This course will examine the impact of cultural, social, economic and environmental factors on food availability and selection. Special emphasis will be placed on cultural groups which have most recently immigrated to Canada.
Prerequisites: FND 100, FNF 100 and FNN 201.