Courses

(1-4 units)

(1-12 units)

(1-5 units)

(1 unit)

(1 unit) SPRING QUARTER

COURSE GOALS: To expose students to current topics and research in the field of food science. To require all students to make an oral presentation of their research so that they become acquainted with the "art" of organizing and presenting an oral communication.

COURSE FORMAT: Presentation of a seminar by each student. Generally 15 minute presentation with 5 minutes for questions. Meets for a colloquium for two full afternoons of selected week. S/U grading.

(1 unit) FALL/WINTER QUARTERS

COURSE GOALS: To expose students to current topics and research in the field of food science and related areas. To require all students to make an oral presentation each quarter on a topic of choice so that they become acquainted with the "art" of organizing and presenting an oral communication.

COURSE FORMAT: Instruction in rhetoric, topic organization, etc. Presentation of a seminar by each student. *One hour per week; S/U grading*

(4 units) Fall quarter

(3 units) SPRING QUARTER

COURSE GOALS: The objectives of this course are (1) to familiarize graduate students with systems approaches and metrics for quantifying the sustainability of food products, (2) to explore key topics, technologies, practices, and assessment tools for sustainable water, energy, and waste management in food processing, and (3) to study the roles and interactions between policy, technology, suppliers and consumers to enable more sustainable food systems.

(2 units) WINTER QUARTER, ALTERNATE YEARS

COURSE GOALS: The objectives of this course are (1) to provide graduate students with detailed knowledge of the anatomy, physiology, psychophysics and genetics of the chemical senses (taste, smell, trigeminal sense) as it relates to food perception, (2) to examine the relation between the chemical senses and food intake, and (3) to study the chemical senses in special populations (infants, children, elderly, athletes, clinical populations).

(3 units)

(3 units) WINTER QUARTER

COURSE GOALS: To develop an understanding of the chemistry of lipids, the unique structural and associative properties of lipid molecules which distinguishes them as a class and forms the basis for an understanding of the nutritional biochemistry which describes and seeks to predict the physical and biological functions of lipids in living tissues.

(4 units) Spring quarter, Alternative Years

Course goals: The course is designed to introduce and discuss issues related to compositional and physico-chemical aspects of milk and their implications on cheese making.

(3 units) SPRING QUARTER

Instructor: Nitin Nitin

(4 units) SPRING QUARTER

COURSE GOALS: To teach graduate students in Food Science and Technology advanced food processing, including application of fluid flow, heat and mass transfer, and reaction kinetics principles to the unit operations involved in the processing and preservation of food.

PREREQUISITES: Course 110A, Physics 5C or 7C, Chemistry 107B and an undergraduate course in Food Processing.

(4 units)

(4 units) FALL QUARTER

COURSE GOALS: Based on the student's knowledge of general chemistry and biochemistry, this course develops advanced topics with an emphasis on the applied aspects of food chemistry with the help of real-world examples and guest speakers from industry and academia. Problem-based learning and group work is integrated into the course to help students apply scientific principles to understanding the chemical properties of foods.