AGR 212 - The Science of Food at Wytheville Community College
Course Description
Effective: 2020-05-01
Presents the fundamentals of food science, principles of food safety, food spoilage, processing and food preservation, and global food issues.
Lecture 3 hours. Total 3 hours per week.
3 credits
General Course Purpose
Present the fundamentals of food science, beginning with plant and animal production, nutrition and food processing, proper preservation and the prevention of spoilage, food safety, and quality control. Explores issues around proper packaging and labeling, food regulations, entrepreneurship, the role of food science in the current food system, and global food issues.
Course Objectives
- Explain where and how food is derived
- Discuss plant food production
- Discuss animal food production
- Explain the nutritional and chemical properties of food
- Describe the physical, microbiological, and chemical makeup of foods from varying sources
- Describe food processing practices, with the pros and cons for each
- Review food spoilage and discuss the associated losses
- Assess food safety issues and practices
- Apply quality assurance and control practices for food production
- Discuss food product packaging and labeling options
- Apply food laws, regulations, and audit program principles
- Develop a food entrepreneurship proposal
- Apply food science principles to solve current global food system issues
Major Topics to be Included
- Food sourcing, plant and animal derived
- Chemistry and nutritional value of food
- Processing practices including preservation and spoilage prevention
- Food safety, quality control, packaging and labeling
- Regulations and laws that govern food production
- Entrepreneurship: how to develop, market, and sell food products
- Global issues around food availability, food shortages, and how to feed an expanding population with diminishing production land