Food Science

Courses

FDSC 501 Research Methods for Food Science 3.0 Credits

This course introduces students to common research tools and skills in the field of food science and studies, as well as to basic concepts in data analysis and research ethics.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit

FDSC 506 Food Composition & Behavior 3.0 Credits

Examines the composition of foods and chemical and physical changes in food components occurring during food preparation and processing.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit

FDSC 550 Food Microbiology 3.0 Credits

Discusses factors affecting microbial growth in foods. Also covers methods of enumeration of food-borne organisms, microbial spoilage of foods, foods and ingredients from fermentation, food-borne pathogens and their control, and sanitation and HACCP in food processing.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit

FDSC 551 Food Microbiology Laboratory 2.0 Credits

Companion laboratory course to FDSC 550. Covers methods of isolation and enumeration of microorganisms important in foods, food fermentations, and methods of control of microorganisms.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 550 [Min Grade: C], NFS 650 [Min Grade: C] (Can be taken Concurrently)

FDSC 554 Microbiology & Chemistry of Food Safety I 3.0 Credits

Covers the study of microbiological and toxicological factors affecting the safety of food, including natural toxicants, food additives, and food-borne diseases, toxicoses, and parasites.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: ENVR 636 [Min Grade: C]

FDSC 556 Food Preservation Processes 3.0 Credits

Covers fundamentals of food processing and preservation, including techniques and methods employed to extend the useful life of food products, and the significance of changes in the composition of foods due to processing, enzymatic activity, microbial action, and chemical change.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit

FDSC 558 Nutritional Impact of Food Processing Methods 3.0 Credits

Covers the effect of processing on foods emphasizing nutritional and chemical aspects. Includes synthetic foods, food additives, current food processing methods, nutrition policy, consumer dietary patterns, and food production trends.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit

FDSC 560 Food Chemistry 3.0 Credits

Covers chemical and physical behavior of food constituents and application of physicochemical principles to processed food systems.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: NFS 215 [Min Grade: D] or NFS 400 [Min Grade: D] or BIO 311 [Min Grade: D] or BIO 610 [Min Grade: C]

FDSC 561 Food Analysis 3.0 Credits

Covers the application of chemical analysis techniques to food. Food composition analysis (lipids, proteins, carbohydrates) and measurements of chemical reactions in foods (browning, lipid oxidation, starch hydrolysis, protein denaturation) are studied. Also focused upon id the maintenance of food quality during processing and storage.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: NFS 216 [Min Grade: D] or NFS 404 [Min Grade: D] or BIO 610 [Min Grade: C]

FDSC 568 Functional Foods 3.0 Credits

This course covers a range of functional foods and food components, their health conferring benefits, mechanisms of actions, and possible applications in the food industry.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 506 [Min Grade: C]

FDSC 570 Meat Science 3.0 Credits

Meat science covers a range of technical information on meats including their muscle characteristics and composition, microbiology, nutritional content and processing.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit

FDSC 577 Food Engineering 3.0 Credits

This course deals with understanding and implementing basic engineering concepts to solve quantitative problems in food engineering and processing. Concepts such as units and dimension, mass and energy balance, heat transfer, mass transfer, psychometrics and fluid flow will be covered.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit

FDSC 654 Microbiology & Chemistry of Food Safety II 3.0 Credits

Advanced study of chemical of food safety significance with emphasis on the effects of components normal to food. Risk assessment, regulations and control will be covered.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 454 [Min Grade: D] or FDSC 554 [Min Grade: C]

FDSC 662 Sensory Evaluation of Food 3.0 Credits

Discusses historical and current theories addressing the anatomy and mechanism of human chemical sensing systems (taste and odor perception and their receptor sites). Includes dietary, environmental, and physiological influences of the chemical senses. Describes functional methods of subjective or organoleptic testing involving human subjects (psychophysics) and provides laboratory experiments demonstrating practical application of selected techniques.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 501 [Min Grade: C]

FDSC 669 Readings in Food Science 3.0 Credits

Covers current research and its practical application in food production, processing storage, and preparation. Encourages individual investigation.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated 2 times for 6 credits

FDSC 890 Seminar in Food Science 1.0 Credit

Current topics in food science will be studied with presentations by invited speakers and students. This course may be repeated for credit.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated 3 times for 3 credits

FDSC 997 Research in Food Science 1.0-12.0 Credit

Students consult with a faculty advisor to identify a suitable problem are in food science and develop and carry out appropriate methodology to address the problem. This course may be repeated for credit.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated 4 times for 12 credits

FDSC I599 Independent Study in FDSC 12.0 Credits

Self-directed within the area of study requiring intermittent consultation with a designated instructor.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

FDSC I699 Independent Study in FDSC 12.0 Credits

Self-directed within the area of study requiring intermittent consultation with a designated instructor.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

FDSC I799 Independent Study in FDSC 12.0 Credits

Self-directed within the area of study requiring intermittent consultation with a designated instructor.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

FDSC I899 Independent Study in FDSC 12.0 Credits

Self-directed within the area of study requiring intermittent consultation with a designated instructor.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

FDSC I999 Independent Study in FDSC 12.0 Credits

Self-directed within the area of study requiring intermittent consultation with a designated instructor.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

FDSC T580 Special topics in FDSC 12.0 Credits

Topics decided upon by faculty will vary within the area of study.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

FDSC T680 Special topics in FDSC 12.0 Credits

Topics decided upon by faculty will vary within the area of study.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

FDSC T780 Special topics in FDSC 12.0 Credits

Topics decided upon by faculty will vary within the area of study.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

FDSC T880 Special topics in FDSC 12.0 Credits

Topics decided upon by faculty will vary within the area of study.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

FDSC T980 Special topics in FDSC 12.0 Credits

Topics decided upon by faculty will vary within the area of study.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Can be repeated multiple times for credit

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