Global Food Technology Course Descriptions

16:137:655 Fundamentals of Food Technology and Safety (4cr)
This course will provide a general overview of the laws, regulations, history and policies that govern food regulation in the United States and International (mostly EU). Course will provide a detailed examination of the major legislation, policies and initiatives in food regulation. This course include practical applications of the food laws and regulations including regulatory compliance, administrative procedure, products liability litigation, food and color additive approval, nutritional labeling, functional foods, nutraceuticals, medical foods, etc. Food safety regulations of GMO and GM Foods.

16:137:575 Food Business Innovation (3cr) 
The course examines and details the process of research and development of innovative food products. The course is designed to provide students with a basic understanding of the business innovation strategies, practices and new product development process in the commercial food industry. Students will learn how to successfully initiate, organize, and carry out a product development process and will be prepared better for the real world challenges.

16:400:513 Food Science Fundamentals I (3) 
Basic chemistry of carbohydrates, proteins, lipids, vitamins, and water independent of and in relation to interaction during processing. Tung-Ching Lee et al. Prerequisite: Organic chemistry

16:400:507 Food Engineering Fundamentals and Processes (4)
Principles of material and energy balance, thermodynamics, fluid flow, and heat and mass transfer. Review of unit operations: thermal processing, refrigeration, freezing, evaporation, dehydration, extraction, filtration, membrane processes. Introduction to microwave, high pressure, and pulsed electric field processing. Mukund Karwe. Prerequisites: Physics, calculus.

16:137:656 Current Regulation and Standards in Food International Trade (3cr)
This course will provide a general overview of the laws, regulations, history and policies that govern food regulation in the United States and International (mostly EU). Cours will provide a detailed examination of the major legislation, policies and initiatives in food regulation. This course include practical applications of the food laws and regulations including regulatory compliance, administrative procedure, products liability litigation, food and color additive approval, nutritional labeling, functional foods, nutraceuticals, medical foods, etc. Food safety regulations of GMO and GM Foods.

16:137:567 Global Food Supply and Quality Control (3cr)
This course is focused on physical, chemical and biological changes in food products during delivery, and development of an understanding of the nature and properties of toxic substances in foods and the nature and magnitude of hazards they represent to human health. Special emphasis will be placed on the post-processing methods to preserve food quality and safety, methods of the quality control and prevention of food adulteration.

16:540:580 Quality Management
Quality management philosophies, Deming, Juran; quality planning, control, and improvement; quality systems, management organizations for quality assurance. Role of operations research.

22:799:692 Supply Chain Management
This course provides a broad overview of key supply chain strategies, issues and challenges. Successful supply chain management requires cross-functional integration of key business processes within the firm and across the network of firms that comprise the supply chain. The challenge is to determine how to successfully accomplish this integration. Other topics covered include the management aspects of logistics networks, forecasting, inventory management, supply contracts, strategic alliances, supply chain integration and design, procurement and outsourcing, customer value, international issues, and a quick review of supply chain software. Case studies, supplemented with a Supply Chain Simulation, and guest speakers are used to illustrate the issues discussed in lectures.

16:137:576 Concepts in Global Agriculture (3)
The course is designed to take a critical look at the global food situation and the challenges faced by modern agriculture. Included are the globalization of goods, services and capital for agriculture is fundamental to the future of developing countries and has major implications for the fight against poverty and sustainability of the environment. Agriculture has become an important global issue as food price volatility has led countries to reexamine their development strategies.

16:400:514 Food Science Fundamentals II (3)
Mechanistic examinations of foodborne microbes, enzymology, biotechnology, postharvest physiology, nutrition, and current concepts in food safety as related to food composition and processing. Karl Matthews. Prerequisite: General microbiology or biochemistry.

16:400:507 Food Engineering Fundamentals and Processes (4)
Principles of material and energy balance, thermodynamics, fluid flow, and heat and mass transfer. Review of unit operations: thermal processing, refrigeration, freezing, evaporation, dehydration, extraction, filtration, membrane processes. Introduction to microwave, high pressure, and pulsed electric field processing. Mukund Karwe. Prerequisites: Physics, calculus.

16:400:501 Flavor Chemistry (3)
Isolation, fractionation, and identification of the desirable and objectionable flavor constituents in food; chemical mechanisms for the formation of flavor components in food; methods for measuring flavor and flavor stability of food and food components; manufacture of food flavors. Chi-Tang Ho. Prerequisite: One year of organic chemistry or equivalent.

16:400:502. Food Science Instrumentation (3)
Theory, methodology, and application of chromatographic methods, including high-performance liquid, thin-layer, and gas chromatography. Theory, methodology, and application of spectrometry, including visible color, ultraviolet, infrared, NMR, and mass spectrometry. Thomas Hartman, Chi-Tang Ho. Prerequisite: Organic chemistry.

16:400:504. Carbohydrates in Foods (3)
The basic chemistry and technology of carbohydrates in food products. Functional properties of carbohydrates are related to their structures and uses in food systems, with an emphasis on industrial gums. Alan King. Prerequisite: Organic chemistry.

16:400:505. (S) Lipid Chemistry (4)
Structure and composition of lipids; chemical and physical properties; lipid structures in foods and biological materials; processing of fats and oils; fractionation, purification, and analysis of lipids; chemistry of degradation, autoxidation, pro-and anti-oxidants; emulsions and emulsifiers; membranes; health effects and physiology of lipids. Karen Schaich. Prerequisite: 16:400:513 or permission of instructor.

16:400:506. (S) Chemistry of Food Proteins (3)
Study of the molecular structure, physical chemical properties, and functions of proteins and their constituents. Special emphasis on the relationship between molecular structure and function in food proteins. Richard Ludescher. Prerequisite: 16:400:513.

16:400:511. (S) Food Enzymology (3)
Methods of measuring enzymatic activities; extraction of enzymes from microbial, plant, and animal systems; methods of enzyme purification and characterization; and regulation of enzyme activities by activators, inhibitors, and by covalent modification. Enzymes used by the food industry and methods for controlling endogenous enzyme ctivities. George Carman. Prerequisites: General biochemistry, 16:400:513,514.

16:400:512 Microbial Fermentation in Food Biotechnology (3)
Utilization and physiology of beneficial microorganisms in the food, pharmaceutical, and biotech industries, with emphasis on the lactic acid bacteria. Metabolic regulation of fermentation products, the role of bioenergetics and transport pathways, probiotics. Laboratory and industrial use of fermentors and chemostats, new microbiological technologies, and novel approaches to the use of microorganisms. Thomas Montville. Prerequisites: 16:400:513, 514 or permission of instructor.

16:400:521. Chemistry of Food Colors (3)
Occurrence, structure, and physical and chemical properties of synthetic and natural food colors. Interactions between color substances and other food components during processing and storage. Analytical aspects of food colors. Henryk Daun. Prerequisites: Organic chemistry, physics.

16:400:526 Predicting Shelf Life of Foods (3)
The concept of shelf life, factors affecting shelf life, and strategies for shelf life extension. Applications of chemical and microbial kinetics to quantify food deteriorative reactions, mass transfer theories to quantify the movement of gases and vapors through package, and basic calculus to develop predictive shelf life models. Case studies and computer programs. Kit Yam. Prerequisite: B.S. degree in food science, chemistry, or a related field.

16:400:530 Advanced Food Sensory Science (3)
In-depth study of the principles of sensory physiology, taste psychophysics, and sensory evaluation with emphasis on food and food constituents and the various methods of product testing. Includes laboratory exercises. Beverly Tepper. Prerequisites: 01:960:401 or equivalent; basic physiology; nutrition.

16:400:605. (F) Microbial Food Safety (3)
 Traditional and emerging pathogens, behavior (phenotypic and genetic) in food systems and host(s); government and industry regulations. Karl Matthews. Prerequisites: 01:119:390 and 11:126:302 or equivalent.

16:400:606. (F) Food Packaging Science and Technology (3)
Packaging material science and applications, package systems analysis, modified atmosphere packaging, aseptic food packaging, microwavable food packaging, active and intelligent packaging, package and the environment, and regulatory aspects of food packaging. Kit Yam. Prerequisite: B.S. degree in food science, chemistry, or related field.

16:400:609. (F) Thermal and Nonthermal Processing Of Foods (3)
Topics: heat sterilization/canning/retorting, UHT, aseptic processing, frying, baking, ohmic heating, microwave heating, extrusion, high hydrostatic pressure, pulsed electric, pulsed light, oscillating magnetic field, irradiation. Mukund Karwe. Prerequisites: Undergraduate or graduate degree in any of the following: food science, chemical engineering, mechanical engineering, physical sciences. Some knowledge of simple programming (BASIC, Excel, Fortran, MatLab).

16:400:612. (F) Colloidal Chemistry of Food (3)
Principles of colloid and interface science. Analysis and design of the biocolloidal, food, and various natural dispersion systems in the context of fundamental physico-chemical interactions between surfaces/ phases. Major course topics are: suspensions, emulsions, foams, and biocolloids (cell/ cell and cell/ surface interactions). Paul Takhistov. Prerequisites: Calculus I, physical chemistry, or permission of instructor.

16:400:613. (F) Nanotechnology and Its Applications in Biotechnology and Food (3)
Basic concepts, investigation tools, and fundamental issues of nanotechnology, with emphasis on the applications of nanotechnology in agricultural and food systems, healthcare, food safety, and food packaging. Self-assembly, scanning probe microscopy, micro- and nanoencapulation, organic/ inorganic nanocomposites, DNA, and protein chips. Quingrong Huang. Prerequisites: Physical chemistry or permission of instructor.

16:540:560 Production Analysis
Analysis of production engineering, with emphasis on planning and control of manufacturing and service systems.

16:540:572 Manufacturing Processes and Control (3)
Overview of controlling manufacturing processes, machine tools, and maching operations. Continuous and discrete domain transfer functions and control systems. Feedback and feed forward control of machine tools. Sensor-based and other advanced monitoring and control technology, manufacturing automation.

22:799:618 Global Procurement and Supply Management (3)
Supply Management is the overarching cross-functional management framework that integrates all activities related to the acquisition and management of resources for the organization. It includes global sourcing, supplier relationship management, procurement and purchasing. This course reviews the demands placed on today's procurement and supply management from the firm's stakeholders and demonstrates their impact on the competitive success and profitability of the organization. The major areas covered are procurement as a functional activity, and how effective supply management impacts on total quality, cost, delivery, technology, and responsiveness to the needs of a firm's external customers (insourcing/outsourcing, supplier evaluation, supplier development, and global sourcing).

16:137:502: Principles of Communication & Professional Development for Science & Technology Management (3)
This course covers the fundamentals communication in the sciences and technology and the foundations of leadership. Topics include oral and written communication skills, effective communication strategies, communicating in a team environment, managerial role transitioning, building personal leadership capabilities, analyzing leadership qualities.

16:137:530 Principles of Finance and Accounting for Science and Technology Management (3)
Principles of finance and accounting for scientists and engineers. Topics include: accounting and financial statements, time value of money, risk and return, capital budgeting, financing process for science ventures.

16:137:507 Market Assessment and Analysis for Business & Science (3)
The course examines key strategic questions and the marketing frameworks, data collection methods and analysis used to answer them. Utilizes an integrative group project with both interim assignments and a final presentation.

16:137:600 Science & Technology Management Capstone (3)
The capstone course is a project-based course covering the fundamentals of entrepreneurship, intrapreneurship, innovation commercialization, and intellectual property. Students are expected to work on team projects analyzing technology innovations and creating business plans.

16:137:501 Fundamentals of Intellectual Property (3)
This course provides essential knowledge for science and engineering students who have a drive to be successful in invention or who have interests to work in IP or patent related professions. The course covers the fundamentals of intellectual property, with a major emphasis on patents. Topics include invention and entrepreneurial spirit, patent creation process, patent classifications and prior art search, and technology transfer, licensing and commercialization

22:799:691 Project Management (3)
This course will present the traditional foundations of project management and introduce students to the world of real life project problems. Upon completion of this course, students will understand the basic concepts and critical factors of initiating, planning, organizing, controlling, and running a project. They will be able to develop a project plan and adopt their project management style to the unique project characteristics. The course will prepare them to take the PMP Exam of the Project Management Institute and become Professional Project Managers.