Students will participate in a bootcamp to cover various topics in food science and technology in the spring semester prior to the summer research experience in New Zealand. There are several topics covered to prepare students for their time abroad.
Food Chemistry
This course covers the chemical composition and properties of foods, including proteins, lipids, carbohydrates, vitamins, and minerals, and how they interact during processing and storage. Students will gain a deep understanding of food components and their reactions, preparing them to innovate in food formulation and quality control, and address challenges in food preservation and safety.
Food Analysis
This class focuses on the methods and techniques used to analyze the physical, chemical, and microbiological properties of food. Topics include spectroscopy, chromatography, and sensory analysis. It equips students with practical skills in laboratory techniques and instrumentation, essential for ensuring food quality, safety, and compliance with regulatory standards in the food industry.
Food Product Development and Innovation
In this course, the topics covered include the principles and processes involved in developing new food products, from concept to market. It emphasizes creativity, market analysis, product formulation, and commercialization strategies. Students will be prepared to lead product development projects by integrating scientific, technical, and business skills, enabling them to innovate and bring new food products to market.
Food Sensory Evaluation
This course explores the science of sensory evaluation, including the methods for assessing taste, smell, texture, and appearance of food products, and understanding consumer preferences. Students are trained in sensory testing techniques and data analysis, which are crucial for product development, quality control, and understanding consumer behavior in the food industry.
Advanced Food Manufacturing and Processing Techniques
In this class, the focus is on modern food processing technologies and manufacturing techniques, including automation, robotics, and sustainable practices in food production. Students gain knowledge of advanced manufacturing technologies and operational skills needed to improve efficiency, product quality, and sustainability in food production.
Food Sustainability
This class examines the principles of sustainability in food systems, covering topics such as sustainable agriculture, food waste management, and the environmental impact of food production. Students are equipped with a comprehensive understanding of sustainable practices, preparing them to develop and implement strategies that minimize environmental impact and promote sustainability in the food industry.
Data Analytics in Food Safety
This class introduces data analytics tools and techniques to assess and manage food safety risks, including predictive modeling, risk assessment, and real-time monitoring systems. Students will utilize data-driven approaches for enhancing food safety management, making them valuable assets in quality assurance, regulatory compliance, and risk management roles.
Artificial Intelligence in Food Industry
In this course, students will explore the application of AI and machine learning in the food industry, including AI-driven quality control, supply chain optimization, and personalized nutrition. They are provided with cutting-edge skills in AI applications, positioning them to innovate and lead in areas such as food production efficiency, supply chain management, and consumer insights in the rapidly evolving food industry.
