FOOD 401 Food Chemistry and Toxicology
This course will combine the topics of chemistry, toxicology and microbiology, focusing on human food production. It applies basic chemistry specifically relating to food, including chemical/biochemical reactions of carbohydrates, lipids, proteins and other constituents in fresh and processed foods. The specific types of food borne toxins that will be covered, including naturally occurring toxins, toxins of microbial origin, food additives including nutrients, heavy metals, environmental contaminants including pesticides and mycotoxins and processing-derived toxins including dioxins. Lastly this course will cover the nature, physiology, and interaction of microorganism in food, specifically focusing on the human pathogenic organisms, foodborne illnesses and principles of food preservation. The course will focus on those elements that occur in the production, storage, handling, and preparation of food.
Notes
FOOD 401Food Chemistry and Toxicology
Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.
I. General Information
Department
Academic Development
II. Course Specification
Course Type
{D7A8FC71-978F-4003-9933-512C476323B2}
Credit Hours Narrative
4 credits
Semester Contact Hours Lecture
45
Semester Contact Hours Lab
30
Semester Contact Hours Clinical
0
Notes and Advisories (only if included in catalog)
III. Catalog Course Description
This course will combine the topics of chemistry, toxicology and microbiology, focusing on human food production. It applies basic chemistry specifically relating to food, including chemical/biochemical reactions of carbohydrates, lipids, proteins and other constituents in fresh and processed foods. The specific types of food borne toxins that will be covered, including naturally occurring toxins, toxins of microbial origin, food additives including nutrients, heavy metals, environmental contaminants including pesticides and mycotoxins and processing-derived toxins including dioxins. Lastly this course will cover the nature, physiology, and interaction of microorganism in food, specifically focusing on the human pathogenic organisms, foodborne illnesses and principles of food preservation. The course will focus on those elements that occur in the production, storage, handling, and preparation of food.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Analyze the different microbiological contaminates in a food manufacturing facility including their growth patterns and methods of control.
- Demonstrate knowledge of how the different chemical components combine and can be manipulated to make new or improved food products.
- Apply agricultural methods to control different food toxins both in the field and in the manufacturing facility to produce a safe food product for both animals and people.
V. Topical Outline (Course Content)
· Chemistry Components (carbohydrates, proteins, lipids, water, micro and macro minerals)
· Microbiology (focusing on foodborne pathogenic organisms – prions, viruses, bacteria, protozoas, yeasts and molds)
· Toxins (heavy metals, dioxins, pesticides, naturally occurring, mycotoxins, radiological, etc.)
· Biotechnology (GMOs, Allergens, Gluten, etc)
VI. Delivery Methodologies
Assessment Strategy Narrative
Successful completion of Projects, Labs, and Exams
Specific Course Activity Assignment or Assessment Requirements
1. Projects, Assignments and Discussion
2. Case Studies
3. Laboratory Assignments