Current courses that I am actively involved in:
Food Science 414: Science and Technology of Dairy Products
Physical and chemical behavior of dairy-based raw materials and ingredients, with emphasis on parameters influencing finished product specifications.Food Science 207 and 208: Animal Products Technology
Composition, safety, palatability, preservation, and processing of foods from animals, impact of animal production and handling practices on product properties.
Food Science 200: Introductory Food Science
General overview and principles; food constituents and properties; quality and safety; preservation methods; processing animal and plant products.
Food Science 105: Food Facts and Fads (Spring Semester 2005)
Impact on society and the individual of modern food technology, food laws, additives, etc.; historical, current, and futuristic aspects.