CURRICULUM COURSE REVIEW FORMAT
This form is for use when altering the College curriculum by adding or combining courses
1. Course Title/Number: 18-500 Fundamentals of Food Science
2. Number of Credits
3
4. Curriculum/Course Is:
(X) New
5. List Prerequisites:
3. Curriculum Program Title: Food, Nutrition and Dietetics
(x) Required Course ( ) Revised
() Elective Course
18-250, 23-403
6. List Courses Being Replaced: Replacing 18-407 Experimental Foods with 18-500
7. List Courses Being Deleted: None
8. Needs Statement. Give brief statement explaining the need for the new course or for combining courses.
Does this course adjustment alter the nature of the curriculum program or the degree to be awarded?
 Students would develop the skills needed to analyze the composition, chemical and physical properties of
food in the laboratory

The course adjustment would strengthen the curriculum and reduce the number of credit hours
required for the degree.

The substitution of Experimental Foods with to Fundamentals of Food Science is consistent with
American Dietetic Association course content requirement
9. Catalogue Description of the Course:

This course provides an in-depth review of the fundamental concepts in food science including
food chemistry, food microbiology and safety, food processing and engineering, nutrition, sensory
evaluation, and food product development.
10. List Objectives of the Course:
 Evaluate, analyze and interpret scientific data
 Learn laboratory techniques
 Evaluate food products’ quality using sensory quality standards
11. Course Outline (see Course Outline on page 3)
Curriculum Course Review Format
12. Show how the proposed course fits into the curriculum or course sequence. Attach course
Curriculum
Course
Reviewnumbers:
Format
descriptions and
list course

The proposed course provides students the foundation knowledge and skills to prepare entry-level
dietitians
13. Are there comparable courses in other departments? If so, list all comparable courses here. (Attach course
descriptions for all comparable courses.)

No
14. How will students be affected by this course change? Will this course improve students' professional competence,
employability, and ability to pass professional examinations? Does this course increase the number of credit hours
required for graduation? Do the course prerequisites increase the total number of semester hours in this curriculum
program?



The course would strengthen the nutrition and dietetics program.
The course would improve students' professional competence, employability, and ability to pass professional
examinations
The prerequisites would not increase the total number of semester hours in this curriculum program
15. What effect will this new course have on College resources? Will this course require new or additional resources
and/or staffing?

None
16. How will this new course benefit the College?

This course would improve students' professional competence, employability, and ability to pass professional
examinations
17. How will the change affect the program?

The change would strengthen the quality of the program
Submitted by:
Approved by the Faculty of Department (Date)
Date
Section 11: 18-500 Fundamentals of Food Science
Course Syllabus
COURSE DESCRIPTION:
This course is designed for graduate students in food sciences and undergraduate seniors in
nutrition and chemistry programs. The course provides thorough and up-to-date information,
covering a broad range of topics in the food science and technology. Topics covered include:
Food industry, food groups and composition, food chemistry, food processing and preservation,
food laws and regulations, food microbiology and fermentation, food safety, food toxicology,
food biotechnology, sensory evaluation, and food product development.
EXPECTED LEARNING OBJECTIVES:
By the end of this course, students will be able to:
- Understand the chemical reactions in foods
- Describe the chemical and functional properties of food acids, water, polysaccharides,
lipids, and proteins.
- Understand the chemical basis for food color, flavor, and texture
- Explain the purposes for the various types of food additives
- Understand the food laws and regulations in the US and know their enforcers
- Explain the importance of food labeling and their regulations
- Understand the concepts of food processing and preservation and their relationship to food
safety and quality
- Know the foodborne microorganisms and illnesses and understand how they can be
prevented.
- Understand the various types of food toxicants and their risk to humans.
- Explain the basic terms and principles of food engineering
- Understand the sensory evaluation methods and their relationship to product development
- Understand the process of product development from concept to commercialization
TEXTBOOKS:
Required: Understanding Food Science and Technology by Peter Murano. 2003. Wadsworth,
Belmont, CA.
Reference: Food Science by Norman Potter and Joseph Hotchkiss, 1995, 5th ed. Springer, New
York, NY.
COURSE OUTLINE
Topic
Reading
Course syllabus review, Introduction to Food
Ch. 1
Science and Technology
Chemical reactions and functional groups in food Ch. 4
Martin Luther King Day- University Closed
Chemical and functional properties of water
Ch. 4
Food acidity
Ch. 4
Food carbohydrates
Ch. 5
Food carbohydrates
Ch. 5 & 3
Food lipids
Ch. 5 & 3
Food proteins
Ch. 5 & 3
Food color chemistry
Ch. 6
Food flavor chemistry
Ch. 6
Food texture
Ch. 6
Food laws and regulations
Ch. 7
Nutrition labeling and Dietary supplements
Ch. 7& 3
Food Additives
Ch. 7
Unit operations of food processing
Ch. 8
Thermal processing for food preservation
Ch. 8
Non-thermal processing for food preservation
Ch. 8
Dairy products processing
Ch. 8 & 2
Egg and meat processing
Ch. 8 & 2
Processing of fats and oils
Ch. 9 & 2
Confectionary & chocolate processing, Beverage
processing
Ch. 9 & 2
Processing of cereal grains, fruit and vegetable
processing
Ch. 9 & 2
Factors affecting microbial growth, types and
sources of microorganisms found in food
Ch. 10
Spring Break
Spring Break
Spring Break
Easter holiday
Microbial fermentation
Ch. 10
Biological hazards in food
Ch. 11
Preventing foodborne illness,
Ch. 11
HACCP
Ch. 11
Risk assessments for chemical hazards
Ch. 12
Endogenous toxicants
Ch. 12
Naturally occurring toxicants & synthetic
toxicants
Ch. 12
Food Biotechnology
Ch. 14
Food Biotechnology
Sensory evaluation- sensory perception
Sensory evaluation- sensory tests
Ch. 14
Ch. 15
Ch. 15
Food product development
Students presentations
Students presentations
Students presentations
Reading Day
Ch. 15