Food processing & Technology
Course Descriptions
AMS 301- Intro to Food Science and Technology
Prerequisite/Corequisites: Chem 105
Credit Hours: 3hr
Course Description: A comprehensive introduction to the basic concepts and principles of food science and the role of science in food processing and technology.
AMS 303- Food Laws and Regulations
Prerequisite/Corequisites: AMS 301
Credit Hours: 3hr
Course Description: History, development, and enforcement of major federal food statutes and regulations, with emphasis on the Federal Food, Drug, and Cosmetic Act (FDCA), the Food and Drug Administration (FDA) and the US Department of Agriculture (USDA) regulations.
AMS 352- Food Processing: Unit Operations
Prerequisites/Corequisites: AMS 301
Credit Hours: 3hr
New Course Description: This course provides an overview of unit operations and processing techniques that are used in food processing.Topics will include thermal processing, low temperature preservation, dehydration, irradiation, enzyme technology, separation and concentration, evaporation and distillation, and high-pressure and minimal processing methods.
AMS 381- Food Quality Assurance
Prerequisites/Corequisites: AMS 301
Credit Hours: 3hr
Course Description: Theory and application of quality assurance programs for the food processing industry, with emphasis on good manufacturing practices, sanitation programs, and audits.
AMS 395- Fundamentals of HACCP
Prerequisites/Corequisites: AMS 301
Credit Hours: 3hr
Course Description: Development and implementation of the Hazard Analysis and Critical Control Point (HACCP) system and its application in the food processing industry.
AMS 443- Food Packaging
Prerequisites/Corequisites: AMS 301
Credit Hours: 3hr
Course Description: Principles of packaging science and technology, packaging materials, machinery and equipment, and packaging requirements applied to preservation and distribution of food products.
AMS 462- Commodity Food Processing
Prerequisites/Corequisites: AMS 352
Credit Hours: 3hr
Course Description: Principles of food processing, stages and operations, and product formulations for processing and manufacturing different categories of food products such as cereals, dairy, meats and poultry, and fruits and vegetables.
