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.
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.
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.
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.
Repeat Status: Not repeatable for credit
FDSC 306 Food Composition & Behavior 3.0 Credits
This course examines the composition of foods, and chemical and physical changes in food components that occur during food preparation and processing.
Repeat Status: Not repeatable for credit
Prerequisites: FDSC 154 [Min Grade: D]
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.
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.
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 410 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. A field trip to local wineries will also be organized. Students must be 21 years or older prior to the first day of class.
Repeat Status: Not repeatable for credit
FDSC 450 Food Microbiology 3.0 Credits
Covers application of microbiological principles to food safety, production, nutrient quality, and spoilage.
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.
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.
Repeat Status: Not repeatable for credit
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.
Repeat Status: Not repeatable for credit
Prerequisites: NFS 215 [Min Grade: D] or CHEM 242 [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.
Repeat Status: Not repeatable for credit
Prerequisites: (FDSC 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.
Repeat Status: Not repeatable for credit
Prerequisites: CHEM 242 [Min Grade: D] and CHEM 103 [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.
Repeat Status: Not repeatable for credit
Prerequisites: CHEM 103 [Min Grade: D] and CHEM 242 [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.
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.
Repeat Status: Not repeatable for credit
Prerequisites: PHYS 175 [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.
Repeat Status: Can be repeated 3 times for 4 credits
Restrictions: Cannot enroll if classification is Freshman or Junior or Pre-Junior or Sophomore
FDSC I199 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 I299 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 I399 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 I499 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 T180 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 T280 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 T380 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 T480 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