Version 1.5 - General Catalog - UC Davis

562012-2014 General Catalog Course Supplement and Policies and Requirements Addendumcurrently), courses 100A, 101A (may be taken concurrently).Theory and application of physical andchemical methods for determining the constituents offoods. Modern separation and instrumental analysistechniques are stressed. GE credit: SciEng | QL, SE,WE.—II. (II.) Mitchell(change in existing course—eff. winter 13)104. Food Microbiology (3)Lecture—3 hours. Prerequisite: Biological Sciences1A, 102. Microorganisms in food safety, spoilage,and production. Food-borne disease agents andtheir control. Growth parameters of food spoilageagents. Destruction of microbes in food. Food fermentations.The development of microbes as aresource for the food industry. GE credit:SciEng | QL, SE, VL.—II. (II.) Marco(change in existing course—eff. winter 13)104L. Food Microbiology Laboratory (4)Lecture—1 hour; discussion—1 hour; laboratory—6hours. Prerequisite: Biological Sciences 1A, course104. Cultural and morphological characteristics ofmicroorganisms involved in food spoilage, in foodbornedisease, and food fermentation. Analysis ofmicrobiological quality of foods. GE credit:SciEng | QL, SE, VL, WE.—III. (III.) Young(change in existing course—eff. winter 13)107. Food Sensory Science (4)Lecture—3 hours; laboratory—3 hours. Prerequisite:Agricultural Management and Rangeland Resources120 or course 117 (may be taken concurrently).Critical examination of techniques and theories ofsensory measurement of food; measures of consumerperception and acceptance. An introduction to thesensory and cognitive systems associated with theperception of food. Not open for credit to studentswho have completed course 107A. GE credit:SciEng | QL, SE, WE.—I. (I.) O'Mahony(change in existing course—eff. winter 13)108. Food Processing Plant Sanitation (2)Lecture—2 hours. Prerequisite: Chemistry 8B, BiologicalSciences 1A, course 104 (may be taken concurrently)or consent of instructor. Sanitary control offood processing, including water treatment, chemicaland physical sanitizing agents; principles ofcleaning and hard surface detergency, metal corrosion,pest control, and waste disposal; role of regulatoryagencies. GE credit: SciEng | SE.(change in existing course—eff. winter 13)109. Principles of Quality Assurance inFood Processing (3)Lecture—2 hours; discussion—1 hour. Prerequisite:Statistics 13 or Agricultural Management andRangeland Resources 120. Quality assurance measurementtechniques applied to selected food processedproducts emphasized. Rationale forestablishing valid quality assurance programs includingselection of samples at critical points. Statisticalproblems in quality assurance programs used by thefood industry. GE credit: SciEng | QL, SE, SL, VL.—III. (III.)(change in existing course—eff. winter 13)110A. Physical Principles in FoodProcessing (3)Lecture—2 hours; laboratory—2 hours. Prerequisite:Physics 5A and 5B or 7A-7B-7C or the equivalent;calculus recommended. Not open for credit to studentsenrolled in College of Engineering. Applicationsof the conservation of mass and energy to foodprocessing. Elements of engineering thermodynamics,fluid mechanics, and problem solving. GE credit:SciEng | QL, SE, VL.—I. (I.) M. McCarthy(change in existing course—eff. winter 13)110B. Heat and Mass Transfer in FoodProcessing (3)Lecture—2 hours; laboratory—2 hours. Prerequisite:course 110A or the equivalent; Applied BiologicalSystems Technology 110L recommended (may betaken concurrently). Rate processes: conduction, convection,and radiation heat transfer; microwaveheating, refrigeration, freezing, psychrometrics;mass transfer during drying and storage. GE credit:SciEng | QL, SE.—III. (III.) Singh(change in existing course—eff. winter 13)117. Design and Analysis for Sensory FoodScience (3)Lecture—3 hours. Prerequisite: Statistics 13 or consentof instructor. Methods of design and analysis forsensory food science. Experimental design strategies.Use of taste panels and consumer testing. Dataanalysis and computation including the relative meritsand limitations of parametric and nonparameticapproaches. Modifications for quality assurance. GEcredit: SciEng | QL, SE.—I. (I.) O'Mahony(change in existing course—eff. winter 13)119. Chemistry and Technology of Milk andDairy Products (4)Lecture—4 hours; demonstrations and a field trip.Prerequisite: Biological Sciences 1A and 102, orconsent of instructor. Composition, structure andproperties of milk and products derived from milk.Relates chemical, microbiological, and technologicalprinciples to commercial practices in processing ofmilk and its products. GE credit: SciEng | QL, SE,VL.—III. Rosenberg(change in existing course—eff. winter 13)120L. Meat Science Laboratory (2)Discussion—1 hour; laboratory—3 hours. Prerequisite:Biological Sciences 1A; course 120 (may betaken concurrently). Laboratory exercises and studentparticipation in transformation of live animal tocarcass and meat, structural and biochemicalchanges related to meat quality, chemical and sensoryevaluation of meat, and field trips to packingplant and processing plants. (Same course as AnimalScience 120L.) GE credit: SciEng | SE.(change in existing course—eff. winter 13)123. Introduction to Enzymology (3)Lecture—3 hours. Prerequisite: Biological Sciences103. Principles of physical, chemical and catalyticproperties of enzymes and their importance. Purification,characterization, and quantitative evaluation ofreaction conditions on activity are stressed. Specificityand mechanism of action illustrated by use ofselected enzymes. (Former course Biochemistry andBiophysics 123.) GE credit: SciEng | QL, SE, VL.—III. (III.) G. Smith(change in existing course—eff. winter 13)123L. Enzymology Laboratory (2)Lecture—1 hour; laboratory—3 hours. Prerequisite:Biological Sciences 103, course 123 (concurrently).Laboratory procedures involved in detection, purificationand characterization of enzymes. (Formercourse Biochemistry and Biophysics 123L.) GEcredit: SciEng | QL, SE, VL, WE.—III. (III.) G. Smith(change in existing course—eff. winter 13)127. Sensory Evaluation of Foods (4)Lecture—3 hours; laboratory—3 hours. Prerequisite:Agricultural Management and Rangeland Resources120 or course 117. A critical examination of methodsof sensory measurement applied to food andbeverage systems; descriptive analysis and consumertests and their application to quality assurance,product development and optimization. GEcredit: SciEng | QL, SE, WE.—II. (II.)(change in existing course—eff. winter 13)131. Food Packaging (4)Lecture—3 hours; discussion—1 hour. Prerequisite:Chemistry 8B, Biological Sciences 1A, Physics 7C.Principles of food packaging. Functions of packaging.Properties of metal, glass, paper and plasticmaterials and packages. Design, fabrication, andapplications of food packaging. Packaging of freshand processed foods, including fruits and vegetables,dairy foods, beer and wine. GE credit:SciEng | SE.(change in existing course—eff. winter 13)151. Food Freezing (1)(cancelled course—eff. fall 13)151Y. Food Freezing (1)Discussion—1 hour; web virtual lecture. Prerequisite:course 110A or the equivalent. Mechanisms of icecrystallization, interpretation of freezing diagrams,and modes of heat transfer. Food properties at subfreezingtemperatures, refrigeration requirements,and estimation of freezing times. Industrial systemsused in freezing foods. GE credit: SciEng | QL,SE.—III. (III.) Singh(new course—eff. fall 13)159. New Food Product Ideas (3)Lecture—3 hours. Prerequisite: upper division standingwith background course work in food science(course 50 or 100A), biological sciences (BiologicalSciences 2A, 2B, 2C), or the physical sciences (Physics7A, 7B, 7C or Chemistry 2A, 2B, 2C). Create,refine, test and present viable ideas for new foodproducts. Activities include trend monitoring, consumerresearch, idea generation, concept screening,and new product concept presentations. GE credit:ArtHum or SocSci | AH or SS, OL, WE.—I. (I.) Biltekoff(change in existing course—eff. spring 13)160. Food Product Development (4)Lecture—1 hour; discussion—1 hour; laboratory—6hours. Prerequisite: upper division standing withbackground course work in food science (course 50or 100A), biological sciences (Biological Sciences1A, 1B, 1C), or the physical sciences (Physics 5A,5B, 5C or Chemistry 2A, 2B, 2C). Product implementationstage of food product development includingpreliminary product description, prototypedevelopment, product testing, and formal presentationof a new product development. GE credit:SciEng | OL, SE, VL.—III. (III.)(change in existing course—eff. winter 13)190. Senior Seminar (1)Seminar—1 hour. Prerequisite: senior standing orconsent of instructor. Selected topics presented bystudents on recent advances in food science andtechnology. Reports and discussions concerning oraland written presentations, literature sources andcareer opportunities. GE credit: SciEng | OL, SE.—II. (II.) Shoemaker(change in existing course—eff. winter 13)192. Internship for AdvancedUndergraduates (1-12)Internship—3-36 hours. Prerequisite: consent ofinstructor. Work experience on or off campus in thepractical application of food science. (P/NP gradingonly.) GE credit: SE.(change in existing course—eff. winter 13)198. Directed Group Study (1-5)Prerequisite: consent of instructor. (P/NP gradingonly.) GE credit: SE.(change in existing course—eff. winter 13)199. Special Study for AdvancedUndergraduates (1-5)(P/NP grading only.) GE credit: SE.(change in existing course—eff. winter 13)Graduate203. Food Processing (4)Lecture—3 hours; discussion—1 hour. Prerequisite:course 110A, Physics 5C or 7C, Chemistry 107B, orconsent of instructor. Principles of food engineeringapplied to food processing. Relationship of Newtonianand non-Newtonian fluid properties to heat andQuarter Offered: I=Fall, II=Winter, III=Spring, IV=Summer; 2013-2014 offering in parenthesesPre-Fall 2011 General Education (GE): ArtHum=Arts and Humanities; SciEng=Science and Engineering; SocSci=Social Sciences; Div=Domestic Diversity; Wrt=Writing ExperienceFall 2011 and on General Education (GE): AH=Arts and Humanities; SE=Science and Engineering; SS=Social Sciences;ACGH=American Cultures; DD=Domestic Diversity; OL=Oral Skills; QL=Quantitative; SL=Scientific; VL=Visual; WC=World Cultures; WE=Writing Experience