Food Science

Courses

FDSC 100 ServSafe 1.0 Credit

This course is designed for students who will be involved in food service, either at the institutional or commercial levels. It is also of interest to students who desire practical applications of food and kitchen sanitation and related environmental studies. This course concentrates on measures that must be taken to protect consumers from foodborne diseases and other hazards that can be caused from eating those foods. ServSafe Certification exam through the National Restaurant Association is administered.

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

FDSC 120 Food and the Senses 3.0 Credits

This course is designed to help students develop their palates through understanding the different approaches to the sensory properties of food. By starting with simple ingredients and building in complexity of flavor profile, students will be introduced to the field of sensory evaluation.

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

FDSC 154 Science of Food and Cooking 4.0 Credits

Covers the physical and chemical characteristics of food components including sugars, starches, proteins, and fats and their changes during preparation and cooking. Also considers the interaction of components in foods such as eggs, dairy products, meats, and cereals and the formulation of baked goods. Methods of sensory evaluation are included.

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

FDSC 270 Microbial Food Safety and Sanitation 4.0 Credits

Covers topics including types, sources and growth of microorganisms in food; food spoilage; foodborne infections and intoxications and their prevention; chemical contamination; pest control and sanitation standards in foodservice operations; and FDA and local regulations.

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

FDSC 350 Experimental Foods: Product Development 3.0 Credits

Covers the ingredients used in the development of new food products and the process of developing new food products. Objective and subjective testing procedures are demonstrated in laboratory. Students propose and carry out a food development project.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 154 [Min Grade: D]

FDSC 401 Modernist Cuisine 3.0 Credits

The nexus of cuisine, gastronomy, and food science. This course explores the history, techniques, science, creative inspiration, and the new equipment that encompasses the contemporary aspect of modern cuisine (molecular gastronomy). A broad range of foods will be prepared to facilite a familiarization with the range of modernist cuisine.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Restrictions: Can enroll if major is CAS or major is CLSC or major is CULA or major is HOSP.
Cannot enroll if classification is Freshman
Prerequisites: CULA 115 [Min Grade: D] or CULA 120 [Min Grade: D]

FDSC 450 Food Microbiology 3.0 Credits

Covers application of microbiological principles to food safety, production, nutrient quality, and spoilage.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 270 [Min Grade: D]

FDSC 451 Food Microbiology Laboratory 2.0 Credits

Teaches laboratory techniques of food microbiology with emphasis on food production and quality assurance procedures. Should be taken with FDSC 450 concurrently. Please see the department for more information.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 270 [Min Grade: D] (Can be taken Concurrently)
Corequisite: FDSC 450

FDSC 454 Microbiology & Chemistry of Food Safety 3.0 Credits

Provides advanced study of chemicals of food safety significance, with emphasis on the effects of compounds normal to food. Includes regulations and controls.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: ENVR 436 [Min Grade: D] or BIO 203 [Min Grade: D]

FDSC 456 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 the processing, enzymatic activity, microbial action and chemical change.

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]

FDSC 458 Nutritional Impact of Food Processing Methods 3.0 Credits

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

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: (FDSC 154 [Min Grade: D] and NFS 215 [Min Grade: D]) or (NFS 154 [Min Grade: D] and NFS 400 [Min Grade: D]) or (NFS 154 [Min Grade: D] and NFS 215 [Min Grade: D])

FDSC 460 Food Chemistry 3.0 Credits

Covers physicochemical properties of food constituents, including the application of underlying scientific principles to the processing of foods and biological materials.

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]

FDSC 461 Food Analysis 3.0 Credits

Provides analysis of foods and biological samples, with emphasis on their chemical composition and physicochemical properties.

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 306 [Min Grade: D]

FDSC 468 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 154 [Min Grade: D] and NFS 215 [Min Grade: D]

FDSC 487 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
Prerequisites: PHYS 104 [Min Grade: D] and MATH 102 [Min Grade: D]

FDSC 490 Seminar in Food Science 1.0 Credit

Current topics in food science will be studies 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
Restrictions: Cannot enroll if classification is Freshman or Junior or Pre-Junior or Sophomore

FDSC 491 Senior Project I 2.0 Credits

Students will identify a research problem, synthesize a literature review of the problem and then develop a research proposal to be presented both in written form and defended orally.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 350 [Min Grade: D]

FDSC 492 Senior Project II 2.0 Credits

Students will carry out the research protocol developed in FDSC 491. The data generated will be analyzed to answer the research questions posed in FDSC 491. The final results will be presented both orally and in written form.

College/Department: Center for Hospitality and Sport Management
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 491 [Min Grade: D]

FDSC I199 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 I299 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 I399 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 I499 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 T180 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 T280 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 T380 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 T480 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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