Microbiology involves the study of microorganisms that may grow on certain types of food. The course covers instances where microbial growth would occur based on structure of the food; nutrients or ingredients used to prepare foods; pH level; amount of water the food contains; occurrence of oxidation reduction; storage or cooking temperature; atmosphere conditions and humidity surrounding the foods. The course teaches the difference between the types of growths and what types of effect certain growths have on certain foods. The course also teaches students how to avoid and prevent food-borne illnesses and provides steps to take in everyday life to prevent food contamination.
A food processing course explains how the use of salts, sugars and different additives can preserve foods. The course explains the process of properly canning, freezing and dehydrating different types of food for preservation. The lab portion of the course involves experimenting with different types of foods and preservation methods to see what works and what doesn't. The importance of packaging foods properly is also included in this course.
A food sanitation and safety course explains the importance of achieving and maintaining a sanitary environment when preparation of food is involved. The course explains what happens when unsanitary conditions are present and how microorganisms play a part in sanitation when it is neglected. The course explains proper cleaning and sanitation procedures along with proper hand-washing and personal hygiene practices. It covers proper food handling and explains tips to prevent food-borne diseases. The course outlines proper design of a food facility with sanitation in mind and proper disposal of waste and pest control.
A course in food chemistry has two sections per class. One section is a classroom period with lecturing, discussion and written exams and the second section is a laboratory class where students will perform hands-on experiments. This course explains water, carbohydrates, lipids, proteins, vitamins and minerals in foods with reference to nutrition, quality and safety. It also explains how enzymes, food additives and texture are changed or altered during food processing.