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This course provides an introduction to the scientific principles and methods involved in the preparation of foods. Course content will emphasize an understanding of food composition and quality as well as basic sanitation in food handling and preparation in the laboratory and lecture. The effects of different cooking and processing techniques on food quality and composition will also be discussed. Topics will include HACCP, sensory evaluation, marketing boards, and current themes in Food Science.
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Lect: 3 hrs./Lab: 3 hrs.
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Course Weight: 1.00
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Billing Units: 1
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This course examines the principles underlying basic industrial food processing as well as providing an in depth discussion on the functions of food components (i.e., ingredients and additives). Course content will emphasize food chemistry, quality assurance and current topics in government legislation. Topics will include current themes in Food Science such as functional foods and food safety.
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Lect: 3 hrs.
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| Prerequisites: CHY 204 and FND 100
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Course Weight: 1.00
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Billing Units: 1
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FND
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301
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Product Development
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This course provides students with the opportunity to develop a new food product or modify an existing product on the market. Students will evaluate the effects of these modifications, or different versions of the same product, using a variety of methods and equipment including sensory evaluation, physical testing (texture analyser, viscosity, colour) and analytical testing (water activity, moisture content). Food product development equipment available to students include: dehydrators, ice cream maker, canning equipment etc.
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Lab: 3 hrs.
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| Prerequisite: FND 300
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Course Weight: 1.00
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Billing Units: 1
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FND
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401
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Social and Cultural Dimensions of Food
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Students will critically examine the socially constructed meanings of cuisine, culture, multiculturalism, race, and ethnicity. The cultural impact of Canadian immigration trends provides the backdrop for a major project that enables students to explore diversity through cuisine.
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Lect: 3 hrs.
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| Corequisite: FNN 201, Prerequisites: FND 100 and FNN 100
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Course Weight: 1.00
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Billing Units: 1
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