49 courses with the subject FS, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
The objective of this course is to gain a basic understanding of how baking works and what the common classifications are for baked goods. Underlying science is discussed and applied in practice. Ingredients. equipment, and techniques will be covered. 1.00
An introduction to the field of restaurant and foodservice management. Included is a discussion of the history of foodservice, the different types of foodservice operations, career opportunities available, future trends, and management. 3 hours Lecture 3 Credits
The goal of this course is to introduce students to the production and business of beer, wine, and sprits. Topics covered include history, ingredients, processing, packaging, storage, marketing, and sensory evaluation. Demonstrations and guest speakers are part of class. Students will be required to show they are 21 or over to participate in the course.
A study of foods from cultures of a diverse range of countries by examining the foods they produce and their culinary traditions and practices. Lecture includes the respective geography, crop production, religion, history and sociology of each region. Preparation of ethnic meals in the laboratory is part of the ethnographic study of each region. The student will develop a sophisticated understanding of how the values and ways of life of peoples around the globe relate to the development of various foods. There is a fee for ingredients used in the course. 2 hours Lecture and 3 hours Laboratory 3 Credits
This course explores the application of science and technology to foods. The goal of this course is for students to gain a basic understanding of molecular components of foods, relationships between food composition and food structures and functions, and the relationships of molecular properties to food characteristic and quality. The interaction, reaction, and evaluation of foods due to formulation, processing and preparation are considered. The economic, culinary performance, nutritional and food safety issues that relate to the processing and marketing of foods are also considered. Lectures elucidate the role of engineering, biotechnology, chemistry, biochemistry, nutrition, toxicology, and microbiology in supplying the world with safe and nutritious food. 2 hours Lecture and 3 hours Laboratory 3 Credits
Technology and Food Systems Lab 3 Hours Lab 0
This course provides a foundation of professional standards, principles and techniques for commercial food service production. Emphasis is placed on foundational kitchen skills (sauté, braise, steam, fry, roast, bake, etc.), explored in weekly sessions (sauces, soups, eggs, fish & shellfish, meats, vegetarian, basic baking), as well as kitchen terminology, food selection, hygiene and food/menu costing. 2 hours Lecture and 3 hours Laboratory 3 Credits
This course applies the principles of meal planning and menu layout to develop appropriate well made nutritious meals for a variety of food service facilities and services. This course will emphasize the costing of food, nutritional value related to menu planning and portion control as a means of nutritional planning. 3 credits
The objective of this course is to illustrate to the student how the physical sciences are applied to the evaluation and processing of foods. Students will also work with computational methods, which are applied in technical work, and develop skills in writing technical reports.
Topics covered in this course include: the microbiology of sanitation; communicable diseases associated with foods; insect and rodent control; chemistry of detergents and sanitizers; water and wastewater treatment; plant and equipment design; HACCP systems in food processing and foodservice; personnel training and motivation.
Topics covered in this course include: the microbiol- ogy of sanitation; communicable diseases associated with foods; insect and rodent control; chemistry of detergents and sanitizers; water and wastewater treatment; plant and equipment design; HACCP systems in food processing and foodservice; person- nel training and motivation. 2 hours Lecture and 3 hours Laboratory - 3 credits 3 hours of student/faculty instruction per week 1 credit
This course provides students with an enhanced understanding of the chemical and physiological basis of nutrition. The role of macronutrients (carbohydrate, protein, and fat) as involved in energy metabolism in human health will be presented, including the processes of digestion, absorption, transport, and cellular function. Dietary requirements and food sources will be studied. The role of micronutrients (vitamins and minerals) in metabolic processes will be examined, including dietary requirements, deficiency issues, and food sources. The relationship with both macronutrients and micronutrients will also be explored in the regulation of water balance/metabolism.
This course prepares students to examine the physi- ological and biochemical basis for energy-yielding nutrients; structure, function, dietary requirements, digestion, absorption, transport and metabolism of macronutrients. It will further examine metabolism, dietary needs, deficiency symptoms and food sources of vitamins and minerals in humans.
No Description Available
This course introduces the student to mass and energy balances, and the concept of unit operations. Emphasis is placed on the solution of problems using data from different sources. Topics covered include fluid mechanics, heat transfer, and mass transfer.
The objective of this course is to increase the student’s knowledge of the chemical and physical-chemical properties of foods. Topics covered include: the nature and stability of colloidal systems; emulsions, gels and foams; crystallization and its effects on the texture of foods; polysaccharides, their structure and properties; proteins; lipids and their reactions; browning reactions in food; colors and flavors.
The objective of this course is to increase the student’s knowledge of the chemical and physical chemical properties of foods. Topics covers include: the nature and stability of colloidal systems; emulsions, gels and foams; crystallization and its effects on the texture of foods; polysaccharides, their structure and properties; proteins; lipids and their reactions; browning reactions in food; colors and flavors.
The chemical composition, physical properties and microbiology of milk are introduced. Manufacture of milk into cultured products, cheese, butter, dried and concentrated milks, and ice cream is discussed. Students learn laboratory techniques used in quality control and carry out processing procedures in the pilot laboratory. 2 hours Lecture and 3 hours Laboratory 3 credits
A continuation of Food Engineering I. Topics include unit operations such as aseptic processing, drying, evaporation, filtration, membrane separation, size reduction, extrusion, particle size analysis, and refrigeration; consideration of electricity and its uses will be included.
The fundamentals of food service purchasing are introduced in this course. The functions of forecasting, ordering, purchasing, delivery, receiving, storage, inventory control, and legal responsibilities are discussed. Specifications, quality control and storage are discussed for individual food and nonfood products.
This course covers typical “front of the house” operations of the dining room: organization of the dining room, service styles, beverage and alcohol service, cashiering and payment management, and supervision and staff training.
This course builds on the introductory management and accounting courses so that the student will be able to interpret, plan, and activate food, beverage, and labor cost control systems.
Special projects designed to meet individual needs of students in the specialized fields of food science. Projects will be arranged on a one-to-one basis with a department faculty member and with the approval of the Department Chairperson. 3.00
This course introduces the student to the principles involved in bioreactor design and the separation and concentration steps which are used to purify the product. Applications such as: biomass, alcohol, organic acids, enzymes, and antibiotics are considered.
This course introduces the student to wine grape varieties, history, their growth, factors which affect quality and the basic steps in winemaking.
This course surveys techniques for evaluating, modifying and disposing of industrial wastes. Emphasis is on the handling of solid and liquid wastes produced by agricultural and food processing activities. 2 hours Lecture 2 credits
Selected seniors engage in supervised investigations involving library work and laboratory or field experiments related to the food industry.
This course covers the physiology, psychology and chemistry of sensory response; the principles and application of discriminative, descriptive and preference testing; objective methods of food evaluation related to sensory properties of foods; selection and training of panelists; data analysis and interpretation. 1 hour Lecture and 3 hours Laboratory 2 Credits
This course covers how foods are made including the processing steps for meat, dairy, fruit and vegetable products and ingredients. Topics include raw material preparation, size reduction, pasteurizing, canning, fermenting, cooling, freezing, drying, and novel nonthermal processing. 2 hours Lecture and 3 hours Laboratory - 3 credits 3 hours Lecture 3 Credits
This course covers how foods are made including the processing steps for meat, dairy, fruit and vegetable products and ingredients. Topics includeraw material preparation, size reduction, pasteurizing, canning, fermenting, cooling, freezing, drying, and novel nonthermal processing. 2 hours Lecture and 3 hours Laboratory - 3 credits.
This course emphasizes the methods used to channel fresh and processed foods from producer to consumer. The areas discussed include assembling, transportation, warehousing and distribution to the retail level. 3 hours Lecture 3 Credits
No description available 3 Credits
No description available 3 Credits
This course introduces the student to common methods of analysis used in the food industry. The properties of food components and reasons for testing are discussed as related to the tests used. Instrumental and “wet” methods will be covered. Emphasis is placed on the basic principles involved in the analytical procedure.
A discussion of the selection and use of foodservice equipment. Features and special uses of the equipment will be discussed along with basic operation, cleaning and maintenance. Also included will be purchasing of new and used equipment, equipment design, and basic kitchen design.
This course introduces the principles of food safety and quality in food manufacturing. Topics include food safety hazards, regulatory agencies (FDA, USDA), key food laws, HACCP, GMPs, and Food Safety Plans with preventive controls. Quality attributes and measurement methods are also covered. Laboratory sessions provide hands-on experience in hazard analysis, quality testing, and food safety practices. 2 hours Lecture and 3 hours Laboratory - 3 credits 2 hours Lecture and 3 hours Laboratory 3 Credits
This is the first in a two-course sequence which will provide students with the opportunity to apply knowledge of nutrition principles using medical nutrition therapy. Medical nutrition therapy, or MNT, is a therapeutic approach to assist with treating medical conditions by incorporating specifically designed dietary plans. Pathophysiological and biochemical parameters will be used to develop dietary plans for specific conditions including: energy imbalance, cardiovascular, gastrointestinal, and endocrine disorders. 3 3 Credits
This is the second in a two-course sequence which will provide students with the opportunity to apply knowledge of nutrition principles using medical nutrition therapy. Medical nutrition therapy, or MNT, is a therapeutic approach to assist with treating medical conditions by incorporating specifically designed nutrition care plans. Pathophysiological and biochemical parameters will be used to develop dietary plans for specific conditions/diseases including: Liver, Gallbladder, and Exocrine Pancreas; Neoplastic; Renal System; Neurological System; Respiratory System; Musculoskeletal System; Metabolic Stress. 3 Hours Lecture 3 Credits
Food ingredients derived from plant materials and food products manufactured from those ingredients are the topics of this course. Starches and sweeteners, fats and oils, spices, as well as the manufacture of snack foods, confections, baked products, and nonalcoholic beverages will be discussed. 2 hours Lecture and 3 hours Laboratory 3 credits
This course introduces the student to the basic methods of producing a malt beverage and the factors which influence beverage quality.
In this course, the student is introduced to the principles and practices of production management. Students perform all aspects of meals, including planning, ordering, preparing and presenting. Quality control is stressed.
A review and discussion of the literature concerned with advancements in the food industry are features in this course.
Criteria considered in the development and production of a food product are the topics of this course. The format of the course is designed to draw upon and expand by application material from the Food Science areas of chemistry, nutrition, microbiology, statistics, and engineering. Sensory evaluation, packaging, and engineering economics will also be introduced.
A study of slaughtering, post mortem handling, meat fabrication, and further process and package systems. The microstructure and microbiology of meats is covered in conjunction with meat inspection, safety systems and quality evaluation. 2 hours Lecture and 3 hours Laboratory 3 credits
This course surveys the history and basic principles of marketing and advertising as they relate to the restaurant industry. Past and current trends and the arc of the restaurant in America and consumer behavior, product branding, promotion, menu writing and design, food photography, social media, crowd sourced criticism, influence and influencers, and the instagram effect.
This course is designed to help food service managers and owners prevent legal problems, or minimize the harmful effects of legal situations. Federal, state, and local laws and regulations are discussed on topics including liability, patron civil rights, employee relation, contracts, and security. How to choose and work with an attorney will also be discussed. 3 hours Lecture 3 Credits
Sports nutrition is the study and practice of nutrition and diet with regards to improving anyone’s athletic performance. Nutrition is an important part of many sports training regimens, being popular in strength sports and endurance sports. 1 hour lecture, 1 credit 1.00
This is an experimental course; please contact the department chair for additional information.
A lab for Food Preservation and Processing. 0.00
Source: Delaware Valley University's catalog, linked per course · table learning_unit · CourseShelf publish 59
