Course Search Results

• NDFS 6650: Meat Science

  2.00 Credits

  Utah State University

  
  Structure of muscle tissue, chemistry of contraction and relaxation, factors affecting meat tenderness, and postmortem changes and their effect on meat quality.
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• NDFS 6660: Cheese Science

  3.00 Credits

  Utah State University

  
  Students study the application of chemistry and microbiology to the manufacture of cheese.
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• NDFS 6670: Food Biosecurity and Crisis Management

  1.00 Credits

  Utah State University

  
  Food biosecurity addresses the intentional contamination of a food product. Crisis management focuses on how a food company deals with a crisis situation; including product recalls, dealing with the media, and damage control.
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• NDFS 6680: Milk Concentration and Fractionation

  3.00 Credits

  Utah State University

  
  This course covers principles and practices of milk concentration using thermal evaporation and fractionation of various milk components using various membrane processing techniques (RO, NF, UF, and MF). It also discusses physico-chemical properties of various concentrated and fractionated milk products.
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• NDFS 6690: Genetics of Lactic Acid Bacteria

  1.00 Credits

  Utah State University

  
  Describes structural and functional characteristics of four major genetic elements described in lactic acid bacteria: plasmid DNA, transposable elements, bacteriophages, and the chromosome.
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• NDFS 6700: Dairy Chemistry

  2.00 Credits

  Utah State University

  
  Students gain an understanding of the chemical structure, properties, biosynthesis, and reactions of the main constituents in milk. Students apply this knowledge to the development and processing of dairy foods.
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• NDFS 6720: Lipid Analysis and Metabolism

  1.00 Credits

  Utah State University

  
  Focuses on lipid analysis and metabolism. Discusses biological roles of lipid classes, as well as appropriate methods for their analysis. Additionally, covers biological role lipids play in health and disease.
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• NDFS 6730: Understanding Crystallization in Food Systems

  2.00 Credits

  Utah State University

  
  Introduces basic concepts of crystallization mechanisms, including theories governing the crystallization process and their applications in food systems. Emphasizes the importance of controlling crystallization and its influence on final product quality and stability.
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• NDFS 6740: Waste and Energy Management

  1.00 Credits

  Utah State University

  
  Explores energy and waste management, including waste treatment methods and ways to reduce energy, or substitute with less-costly energy, in the food processing industry. Students learn through lectures, cooperative learning, site visits, and example problems.
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• NDFS 6760: Special Topics in Nutrition and Food Science

  1.00 - 3.00 Credits

  Utah State University

  
  Selected topics in nutrition and food science, based on individual faculty interests.
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