NOTICE - This edition of the Catalog of Studies is provided as a courtesy to students who may be attending classes under these degree requirements. If you are a prospective student, or are attending class under a different set of degree requirements, please visit

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FOOD SCIENCE (FDSC)

T. Siebenmorgen, Head of the Department, Food Science Building, 575-4605

Distinguished Professor Morris • University Professor Emertius Kattan • Professors Buescher, Crandall, Hettiarachchy, Johnson, Kenny, McCoy, Siebenmorgen • Professors Emeriti Davis, Gonzales, Sistrunk, Snyder • Associate Professor Proctor • Research Associate Professor Howard • Adjunct Associate Professors Brady, Freeman, Li • Assistant Professors Meullenet, Wang • Research Assistant Professors Howell, Yang 8 Adjunct Assistant Professor Lehigh

Food science applies scientific principles to convert agricultural commodities into quality, safe, nutritious and convenient foods through process and preservation technology. A major in food science prepares students for a wide variety of interesting and challenging career opportunities with food companies and governmental agencies.

Students may choose one of two areas of concentration for their degree program: Food Science (FDSC) or Food Science and Industry (FDSI). The Food Science concentration at the University of Arkansas is one of only 45 programs in the United States and the only one in Arkansas that provides a curriculum that is approved by the Institute of Food Technologists (IFT).

The Food Science concentration provides students with a strong background in the basic sciences and in advanced Food Science, which prepares them for graduate studies and careers in processing, research and development, quality control and assurance, value-added product development, sensory analysis, and food control and assurance, value-added product development, sensory analysis, and food safety.

The Food Science and Industry concentration provides students with an integrated background in food science and agribusiness and business. Students in the Food Science and Industry concentration can readily complete a minor in agribusiness or business.

Ample elective hours exist in both concentrations to allow the selection of a minor in the Bumpers, Fulbright or Walton colleges.

Requirements for a B.S.A. degree with a major in food science
(See University Core and B.S.A. requirements)

35 hours of University Core requirements to include:

BIOL 1543/1541L

CHEM 1103/1101L

ECON 2143 or AGEC 1103 and 2103 for Food Science and Industry

University Advanced Composition Requirement: ENGL 2003 - exemption possible

College Requirements: COMM 1313 and 3 hours communication selected from

AGED 3142/3141L

ENGL 3053 for Food Science Concentration

Electives: 18 -19 hours

Departmental Requirements: 72-73 hours to include:

MBIO 2013/2011L

CHEM 1123/1121L and

CHEM 2613/2611L

AGED 1011 - Freshman Orientation

FDSC 1011 - Food Science Orientation

FDSC 3103 - Principles of Food Processing

FDSC 4713 - Food Product and Process Development

Requirements for Food Science Concentration (FDSC):

CHEM 3813 - Intro to Biochemistry

MATH 1213 - Trigonometry

MATH 2554 - Calculus I

MATH 2564 - Calculus II

PHYS 2013/2011L - College Physics I

CISQ 2013 or
STAT 2303 or
AGST 4023 - Statistics

HESC 3204 - Nutrition/Health Prof and Ed

FDSC 4114 - Food Analysis

FDSC 4124 - Food Microbiology

FDSC 4304 - Food Chemistry

BAST 4754 - Prin of Processing Agricultural Products

Requirements for Food Science and Industry Concentration (FDSI):

MATH 2043 - Survey of Calculus

MATH 2053 - Finite Math

FDSC 1103 - Food Science Facts & Myths

FDSC 2503 - Food Safety and Sanitation

FDSC 3202 - Intro to Food Law

FDSC 4203 - Quality Evaluation & Control

FDSC 431V (3) - Internship

FDSC 4413 - Sensory Evaluation of Food

ACCT 2013 - Intro to Acct Info I

CISQ 1121L - Into to Computer Info Sys

CISQ 2013 - Business Statistics

MGMT 3563 - Mgmt/Organizational Behavior or
AGEC 4313 - Ag Business Mgmt

MKTT 3433 - Prin of Marketing or
AGEC 3303 - Food & Ag Marketing and select 6 hours from:

ACCT 2023 - Intro to Acct Info II

MGMT 3743 - Human Resource Mgmt

AGEC 2303 - Intro to Agribusiness

TLOG 3613 - Business Logistics

AGEC 4143 - Agricultural Finance or any 3000-4000 BADM course

Requirements for a minor in food science (FDSC): 18 hours to include FDSC 3103, 4124, 4304 and 7 hours from FDSC 2503, 3202, 4032, 4114, 4203 or HESC 1213. A student planning to minor in food science must consult a department of food science adviser.

FOOD SCIENCE (FDSC)

FDSC1011 Food Science Orientation (FA) Introduces food science as a unique program offering exciting career opportunities. This course emphasizes the importance of science in processing and preservation of food and discusses current topics and issues. Provides sound basic information on food constituents, additives, labeling, environmental issues, food regulations, and food safety. Lecture 2 hours per week for 8 weeks.

FDSC1103 Food Science Facts and Myths (SP, Odd years) This course is designed to provide students with a general application and understanding of current issues associated with food products and food ingredients. Discussions will focus on controversial subjects involving food products, food additives, food safety and preservation techniques based on scientific principles and popular belief. Lecture/discussions/demonstrations, 3 hours per week.

FDSC2503 Food Safety and Sanitation (FA, Even years) Principles of sanitation, cleaners and sanitizers, sanitary equipment and plant design, and microbial growth and control in food processing operations. Lecture/discussion/demonstrations, 3 hours per week.

FDSC3103 Principles of Food Processing (FA) The course is designed as an overview of the unit, food processing operations common to all types of food processing plants. Examples will be drawn from international food processing operations processing, fruits and vegetable poultry and meats, oil seeds and cereal grains. Emphasis on oral communication and critical thinking skills. Corequisite: FDSC 3100L. Prerequisite: CHEM 1123 and CHEM 1121L.

FDSC3100L Principles of Food Processing Laboratory (FA) Corequisite: FDSC 3103.

FDSC3202 Introduction to Food Law (SP, Even years) Discussion of government laws and regulations affecting the manufacture of food. Emphasis is on federal regulations relating to food safety, labeling, and the FDA. Discussion relates to practical use of food law. Lecture 2 hours per week.

FDSC400V Special Problems (1-4) (FA, SP, SU) Investigation of assigned problems in food science. Prerequisite: junior standing.

FDSC4011 Undergraduate Seminar (SP) Open to all food science majors. Prerequisite: upperclass standing.

FDSC4114 Food Analysis (SP, Even years) Methods of analysis, instrumentation, and laboratory techniques for measuring the chemical composition of raw and value-added products. Lecture 3 hours, laboratory 2 hours per week. Corequisite: FDSC 4110L. Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L and CHEM 3813.

FDSC4110L Food Analysis Laboratory (SP, Even years) Laboratory exercises providing students with experience of analytical techniques and instrumentation used in food analysis. Laboratory exercises in Food Analysis. Laboratory 2 hours per week. Corequisite: FDSC 4114. Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L and CHEM 3813.

FDSC4124 Food Microbiology (SP) Microbiology, contamination, preservation, and spoilage of different kinds of foods, food poisoning, sanitation, control, and inspection; microbiology of water; and standard methods for official food and public health laboratories. Lecture 2 hours, laboratory 4 hours per week. (Same as MBIO 4124) Corequisite: FDSC 4120L. Prerequisite: MBIO 2013 and MBIO 2011L and CHEM 1123 and CHEM 1121L.

FDSC4120L Food Microbiology Laboratory (SP) Corequisite: FDSC 4124.

FDSC4203 Quality Evaluation and Control (SP, Odd years) Definition of grades and standards of quality by chemical, physical, and sensory techniques. Lecture 2 hours, laboratory 2 hours per week. Corequisite: FDSC 4200L. Prerequisite: CHEM 1123 and CHEM 1121L and (FDSC 3103 or FDSC 3202 or HESC 1213).

FDSC4200L Quality Evaluation and Control Laboratory (SP, Odd years) Corequisite: FDSC 4203.

FDSC4223 Risk Analysis for Biological Systems (FA, Odd years) Principles of risk assessment including exposure assessment and dose response, and risk management. Methods of risk analysis modeling and simulation with computer software. Applications of risk analysis in animal, food, and environmental systems. (Same as POSC 4223) Prerequisite: STAT 2023 (or STAT 2303 or AGST 4023) and BAST 2903 (or BAEG 1022).

FDSC4304 Food Chemistry (FA) Water, carbohydrates, lipids, proteins, vitamins, and minerals in foods; biochemical and functional properties, enzymes, food additives (emulsifiers, pigments, colors, flavors, preservatives, and sweeteners) and texture as related to properties in food systems and during processing. Lecture 3 hours, laboratory 3 hours per week. Corequisite: FDSC 4300L. Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L and CHEM 3813.

FDSC4300L Food Chemistry Laboratory (FA) Laboratory experiments have been designed to complement material covered in FDSC 4304. Demonstrates principles of chemical changes in food during processing. Provides opportunities for developing critical thinking and problem solving skills. Laboratory 3 hours per week. Corequisite: FDSC 4304. Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L and CHEM 3813.

FDSC431V Internship in Food Science (1-4) (IR) A supervised practical work experience in the food industry or a governmental or industrial organization having direct impact on the food science area to gain professional competence and insight into employment opportunities. Prerequisite: junior standing.

FDSC4413 Sensory Evaluation of Food (FA, Odd years) Principles and procedures for sensory evaluation of food. Appropriate uses of specific tests are discussed, along with physiological, psychological, and environmental factors affecting sensory verdicts. Lecture 2 hours, laboratory 2 hours per week. Corequisite: FDSC 4410L. Prerequisite: PSYC 2013 or STAT 2013 or CISQ 2013.

FDSC4410L Sensory Evaluation of Food Laboratory (FA, Odd years) The laboratory is designed to develop critical thinking and problem solving skills through participation in specific sensory tests; analyzing, interpreting, and reporting data; designing and conducting individual sensory evaluation projects. Laboratory 2 hours per week. Corequisite: FDSC 4413.

FDSC4713 Food Product and Process Development (FA, Odd years) Multidisciplinary approaches for developing new food products and processes; in the context of an industry-sponsored project. Group dynamics and interpersonal skills. Factors that influence product and process development. Analysis and modeling applied to food process design. Lecture 2 hours and laboratory 3 hours per week. Corequisite: FDSC 4710L. Prerequisite: FDSC 3103 and FDSC 4203 or FDSC 4304.

FDSC4710L Food Product and Process Development Laboratory (FA, Odd years) Multidisciplinary approaches for developing new food products and processes in context of an industry-sponsored project. Group dynamics and interpersonal skills. Factors that influence product and process development. Analysis and modeling applied to food process design. Lecture 2 hours and laboratory 3 hours per week. Corequisite: FDSC 4713.

FDSC472V Special Topics in Food Science (1-4) (IR) Discussion focused on selected topics of particular fields of raw product physiology, food processing, chemistry, physiology, microbiology, evaluation, sensory analysis, and preservation.

FDSC5001 Seminar (FA, SP) Presentation and discussion of graduate student research. Prerequisite: graduate standing.

FDSC5023 Raw Products and Postharvest Physiology (SP) Examination of postharvest handling practices affecting the raw product quality of major horticultural processing crops. Lecture 2 hours, laboratory 2 hours weekly. Corequisite: FDSC 5020L. Prerequisite: CHEM 3813.

FDSC5020L Raw Products and Postharvest Physiology Laboratory (SP) Corequisite: FDSC 5023.

FDSC509V Special Problems Research (1-4) (FA, SP, SU) Original investigation on assigned problems in food science. Prerequisite: graduate standing.

FDSC5603 Enology (FA) Examination of factors influencing wine grape quality with emphasis on wine and grape regions, grape composition, and fermentation. Lecture/discussion 3 hours per week. Prerequisite: CHEM 3813.

FDSC5703 Fermented Foods (FA, Odd years) Examination of factors influencing the fermentation of food and beverage, and methods to control the microbiological stability and quality of these products. Lecture/discussion 3 hours per week. Prerequisite: CHEM 3813 and FDSC 4124.

FDSC600V Master's Thesis (1-6) (FA, SP, SU) Prerequisite: graduate standing.

FDSC602V Special Topics (1-3) (IR) Discussions focused on selected topics of particular fields of raw product physiology and food processing. chemistry, physiology, microbiology, evaluation, sensory analysis and preservation. May be repeated. Prerequisite: graduate standing.

FDSC6033 Applied Biochemistry of Fruits and
Vegetables (SP, Even years) Biochemical characteristics, functions, regulation and impact of components in raw and processed foods of plant origin. Lecture/discussion 3 hours per week. Prerequisite: CHEM 3813.

FDSC6101 Colloquium in Food Science (FA, SP) Presentation and discussion of papers and topics by doctoral students and graduate faculty in the interdepartmental food science program. Prerequisite: graduate standing.

FDSC6503 Chemistry of Cereal and Oilseed Products (IR) Structure and function of proteins and carbohydrates in food products derived from cereals and oilseeds with emphasis on rice and soybeans. Lecture 3 hours per week. Prerequisite: CHEM 3813.

FDSC700V Doctoral Dissertation (1-6) (FA, SP, SU) The doctoral program in food science is an interdepartamental program offered by the departments of Food Science, Animal and Poultry Sciences, and Human Environmental Sciences. Prerequisite: graduate standing.