.
This
course is an undergraduate course that satisfies the
citizenship and ethics requirements fr the University
by using the regulation of food safety as the basis.
It emphasizes critical thinking skills and the use of
current food safety events in scenarios.
This is an
undergraduate course for Food Science and Nutrition majors. It has
been revised in 2004 with a new web site.
..
This is
a graduate level course required of all grad students
in food science. Each year the topics change . I have
taught it four times and have a page on food
irradiation, one on food allergens one on regulation
of food additives and one on GMPs for dietary
supplements.
This course is an
in-depth analysis of the mathematics of shelf life
testing including temperature and water activity
effects. It covers all food categories including
microbial growth and death kinetics. The course also
serves as a location for material on shelf life
testing.
FScN
4346 Nutraceuticals, Functional foods and Dietary
Supplements
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course
The
regulation and scientific concepts behind health
foods, dietary health claims and functional foods.
Note
this course has an extensive resource page on dietary
supplements and functional foods
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Theodore P.
Labuza, Ph.D.