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.
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.
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.
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.
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.
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 550 [Min Grade: B] (Can be taken Concurrently)
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.
Repeat Status: Not repeatable for credit
FDSC 557 Advanced Food Product Development 3.0 Credits
The course covers the advanced stages of new food product development, food ingredients and functionality, and new product management and marketing. The course also provides in-depth understanding of various thermal and non-thermal food processing techniques used to extend the shelf-life of food. Effect of these processing techniques on food quality will also be discussed. During the lab portion of this class, students will design a new food product suitable for specific markets while considering taste, texture, stability and packaging.
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 350 [Min Grade: C] (Can be taken Concurrently)
FDSC 560 Food Chemistry 3.0 Credits
Covers chemical and physical behavior of food constituents and application of physicochemical principles to processed food systems.
Repeat Status: Not repeatable for credit
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.
Repeat Status: Not repeatable for credit
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.
Repeat Status: Not repeatable for credit
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.
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.
Repeat Status: Not repeatable for credit
FDSC 610 The Science of Wine 3.0 Credits
Wine production is a very interdisciplinary field, at the crossing of agronomy (grape growing), chemistry, microbiology (wine making), sensory science (wine tasting) and cultural studies. The class will discuss the application of each discipline to wine production, with an emphasis on how scientific knowledge and technologies have impacted wine making and wine consumption around the world, and what empirical knowledge and practices developed over centuries has brought to science. Some of the key concepts developed during the course will be experienced through tasting of synthetic solutions and wines. Students must be 21 years or older prior to the first day of class.
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.
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
This course, Sensory Evaluation of Food, discusses historical and current theories addressing the anatomy and mechanisms of human chemical sensing systems (taste, odor, and flavor perception). The course will provide 1) a deep understanding of the anatomy and function of chemical senses, and 2) how diets, metabolic disorders, as well as environmental and psychological factors influence the relationship between chemical senses and food choice. Finally, the course will give an overview of the functional methods of subjective or organoleptic testing involving human subjects (psychophysics).
Repeat Status: Not repeatable for credit
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.
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.
Repeat Status: Can be repeated 3 times for 4 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.
Repeat Status: Can be repeated 4 times for 60 credits
FDSC I599 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC I699 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC I799 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC I899 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC I999 Independent Study in Food Science 0.0-12.0 Credits
Self-directed within the area of study requiring intermittent consultation with a designated instructor.
Repeat Status: Can be repeated multiple times for credit
FDSC T580 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
FDSC T680 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
FDSC T780 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
FDSC T880 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit
FDSC T980 Special Topics in Food Science 0.0-12.0 Credits
Topics decided upon by faculty will vary within the area of study.
Repeat Status: Can be repeated multiple times for credit