MPTX 524:Food and Science Technology

Instructors: Roger A. Clemens, Dr.P.H., CNS, FACN, FIFT, School of Pharmacy, USC
Frances Richmond, PhD, School of Pharmacy, USC
Course weight: 3 units
Placement: UPCOMING COURSE SCHEDULE

Latest agenda (may be from previous class)

Introduction and Purposes:

The importance of safe and "healthy foods" in today's society has resulted in an expansion of food science and technology applications. The science and the technology continue to employ the basic concepts of food science and food safety. Those concepts include, but not limited to, fundamental food chemistry, food composition and nutrient interactions, food processing, food engineering, food stability and preservation, food sensory qualities, food toxicology, food microbiology, and food biotechnology. These concepts encompass a variety of physical principles, physiological processes, and regulatory guidelines, which contribute to the introduction of more stable, nutritious products to feed our growing population. Students will discuss these concepts and experience their principles through classroom demonstrations, personal local grocery market surveys, and group projects.