FOOD 510 Course Syllabus 2009w (1)

There are no set office hours for our course. Students are encouraged to contact the instructor during class or through WebCT-VISTA internal mail or e-mail to make an appointment. Course Description and Objectives This course examines key concepts, current issues and advances in food science that are pertinent to professionals working in food industry, academia, and government. Given the diversity of students in the Food Science graduate program, a primary objective of this graduate course is to provide a sound basis for the exploration of topics in food science at a graduate level. It seeks to achieve this by fostering an intellectual milieu that acknowledges and benefits from integrating the knowledge and experiences of students with different academic, work experience and cultural backgrounds. Fundamental concepts as well as recent advances in food science will be explored on topics including o the food processing operations that are used to convert primary agricultural and fishery crops into consumable foods o the chemistry and analysis of food systems that are related to food quality and sensory perception o factors and processes affecting safety and shelf-life of foods o food laws and regulatory agencies o new technologies, research and development In the context of examining these topics, a second objective of this course is to facilitate a learning environment that encourages diversity and cooperation in team work, the sharing of objective knowledge and subjective views, as well as opportunities for personal reflection, exploration and creativity. It is hoped that the experiences of this course will cultivate a passion for lifelong learning of the ongoing advances in food science