The Courses

(All courses carry 3 credits unless otherwise noted.)

101 Food and Health (1st sem)

102 World Food Habits (1st sem)

120 Food Preservation: Why and How? (1st sem) (PS) 4 cr

150 The Science of Food (both sem) (BS) 4 cr

160 The Nature of Food (1st sem)

261 Introduction to Food Science and Biotechnology (next offered 2nd sem '12-'13)

265 Survey of Food Science (1st sem) 4 cr

290A Biology of Food in Human Health (1st sem)

365 Unit Operations (not offered ’11-’12)

391A Product Development Project and Seminar (2nd sem) 1 cr

391C Junior Writing (1st sem)

466 Hygienic Principles of Food Handling (2nd sem) 4 cr

541 Food Chemistry (1st sem)

542 Food Chemistry (2nd sem)

544 Food Chemistry Laboratory (2nd sem) 1 cr

561 Food Processing I (2nd sem) 4 cr

562 Food Processing II (not offered ’11-’12) 4 cr

566 Food Microbiology Laboratory (1st sem) 2 cr

567 Food Microbiology (1st sem)

575 Elements of Food Processing Engineering (2nd sem) 4 cr

580 Food-Borne Diseases (2nd sem)

581 Analysis of Food Products (2nd sem) 4 cr

582 Objective Analytical Methods and Instrumentation (not offered ’11-’12)

590A Food Science Policy (1st sem)