Nutrition & Food Science Lab
In Advanced Food Science, students investigate the chemical, physical, and biological properties of food ingredients. Particular focus is placed upon exploring the relationship between preparation methods, proportions of ingredients, and final product quality. Laboratory experiences include investigating the effects of time and temperature on egg deterioration, the manufacturing of cheese, the feasibility of using alternative sugars as sweeteners in baked products, the thickening abilities of various forms of plant starch, the role of gluten in baked products, the effects of temperature and pH on fruit and vegetable colorants and textural properties, the melting points of various commercially available lipids and their performance in pastry, novel meat alternatives, and other experiences. Students use objective and sensory techniques to evaluate food product quality in structured laboratories and then chart their results in laboratory reports.
In the Experimental Food Science course, students use research methodology and food science theory learned in Advanced Food Science to develop a new food product as well as objective and subjective measures to evaluate its quality. Students also evaluate and develop advertising materials for their food product and present their research in both formal and informal settings. Additional research opportunities in food science are available under faculty supervision. Upon completion of Experimental Food Science, students are prepared to assume entry level food development and evaluation positions in industry and government. Current and former employers of Nutrition and Food Science graduates include MasterFoods (M&M Mars), Crider Poultry, Braswell Food Company, Publix Supermarkets Development Kitchens, and the U.S. Food and Drug Administration.
Last updated: 5/9/2013