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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.
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Lect: 3 hrs./Lab: 2 hrs.
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Course Weight: 1.00
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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.
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Lect: 3 hrs.
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| Prerequisites: CHY 204 and FND 100
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Course Weight: 1.00
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FND
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301
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Product Development
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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.
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Lab: 3 hrs.
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| Prerequisite: FND 300
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Course Weight: 1.00
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FND
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401
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Social and Cultural Dimensions of Food
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Students will critically examine the socially constructed meanings of cuisines, body image, gender, multiculturalism, race, and ethnicity and the cultural impact of trends in Canadian immigration.
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Lect: 3 hrs.
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| Prerequisites: FND 100, FNN 100, and FNN 201
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Course Weight: 1.00
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COURSES