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Path Catalog
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A comprehensive learning path for food science and chemistry students to understand the science of colloidal systems in foods. It covers the physical chemistry of interfaces, the major classes of food colloids (emulsions, foams, gels), their stability, and the role of surfactants and interfacial phenomena. The path progresses from fundamental principles to advanced applications, with a focus on systematic learning.
This advanced learning path equips food science and engineering students with a systematic understanding of food rheology. It covers fundamental concepts of viscosity, elasticity, and viscoelasticity, introduces mathematical models for rheological behavior, and applies these principles to texture analysis and real-world food processing. The path builds from mathematical and fluid mechanics foundations to advanced rheological characterization techniques.
A structured learning path for food science majors covering the systematic process of developing new food products, from ideation through scale-up. It integrates food chemistry and processing principles with practical product development stages.
This learning path provides a systematic introduction to the regulatory frameworks governing food products, focusing on U.S. agencies (FDA, USDA) and international standards (Codex Alimentarius). It covers key concepts such as food labeling, food additives, GRAS, and foundational legal principles. Designed for food science and law students, the path builds from basic legal concepts to specific regulatory applications.
This learning path provides food science majors with a systematic understanding of food packaging. It covers the role and types of packaging, materials science fundamentals, barrier properties, and advanced technologies like modified atmosphere and active packaging. The path builds from basic materials science to applied packaging solutions.
This learning path introduces the core engineering principles—fluid flow, heat transfer, mass transfer, and thermodynamics—and applies them to key food processing unit operations. Starting from calculus and physics foundations, it builds toward a systematic understanding of how engineering concepts govern food process design and analysis.
This learning path introduces the scientific principles behind major food preservation methods, starting with food chemistry basics and progressing through thermal processing, refrigeration, freezing, dehydration, and chemical preservation. It emphasizes the underlying mechanisms that prevent spoilage and ensure safety.
This learning path introduces the fundamental principles of sensory evaluation of foods, covering the human senses involved, key sensory attributes, and the design and execution of sensory tests. It is designed for food science and culinary students seeking a systematic understanding of how sensory properties are perceived and measured.
This learning path introduces food science students to the systematic evaluation of food quality, covering sensory attributes, nutritional value, shelf life, and basic statistical analysis. It builds from fundamental concepts to practical assessment methods, ensuring a solid foundation for further study.
This learning path introduces food science majors to the major chemical components of foods—water, carbohydrates, proteins, lipids, vitamins, minerals—and how these components are organized into a food matrix. Starting with basic organic chemistry, the path builds a systematic understanding of food structure and its implications for food quality and processing.