THE
Master in Food Technology
INNOVATIONS IN FOOD PROCESSING - FDST 7090
A course reviewing
contemporary food processing developments and operations
Mondays,
BIOCHEMICAL REACTIONS IN FOODS – FDST 7030
A course that links
food science and technology with proteomics, genomics, nutrigenomics
and more, Tuesdays,
Innovations in Food
Processing
Reaching beyond traditional food processing operations into
the future will be a range of engineering and production advances destined to
offer lower cost, safer and higher quality food products. Exciting new
processes such as non-thermal including ultra high pressure, extended shelf
life, aseptic treatment of particulates and microwave sterilization hold the
promise to revolutionize food preservation. Under the guidance of Professor
Aaron L. Brody, students will be exposed to an array of speakers, visuals and
hands-on activities to illustrate the principles and applications of innovative
food processing.
Biochemical Reactions in Foods
Biochemistry, including protein,
carbohydrate, lipid chemistry, metabolism, gene technology, is central to
understanding the safety, quality and wholesomeness of foods. These core concepts will be presented and
applications to current issues in food science will be developed, including
chemical safety of foods, allergenicity, rapid
testing methods and more. Drs. Louise
Wicker of UGA and James Knopp of
Classes starting in January, 2006. Now
is the time to enroll.
Targeted at persons who work
during the day, these courses are presented in lecture and distance learning
formats to accommodate to the scheduling pressures of today’s managers and
executives. Professionals with undergraduate degrees are invited to learn more
about this exciting new course by contacting Master in Food Technology program
acting director, Prof. Louise Wicker, 706 542 1055, lwicker@uga.edu.