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CONTENTS

School of Human Environmental Sciences

J. William Fulbright College of Arts and Sciences

Sam M. Walton College of Business

College of Education and Health Professions

School of Nursing

College of Engineering

School of Law

Reserve Officer Training Corps

University Faculty

Appendix A, Student Residence Status for Fee Purposes

Appendix B, Glossary

Course Descriptions

CATALOG OF STUDIES HOME

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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

http://catalogofstudies.uark.edu/

to find your class year catalog.

2003-2004 Catalog of Studies

(FDSC) FOOD SCIENCE

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 Introduction to Food Science (SP) 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, Even years) 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.

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.

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.

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 BENG 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.

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.

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 ISYS 2013 or AGST 4023 or STAT 2023.

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.

FDSC4754 Engineering Principles of Food Processing (SP, Odd years) Basic mechanics of refrigeration, temperature controls, materials handling and mechanical problems as applied to foods and food processing. Lecture 3 hours, laboratory 3 hours per week. Corequisite: FDSC 4750L. Prerequisite: MATH 1213, PHYS 2033, and PHYS 2031L.

FDSC4750L Engineering Principles of Food Processing Laboratory (SP, Odd years)

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

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

FDSC5603 Enology (SP, Even years) 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 Food Biochemistry (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.

FDSC6123 Food Carbohydrate Chemistry (SP, Odd years) Focus is on carbohydrate chemistry including molecular structures and physical properties, production and food applications, analytical methods for food carbohydrates, and interactions among food polysaccharides. Prerequisite: FDSC 4304.

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 interdepartmental program offered by the departments of Food Science, Animal and Poultry Sciences, and Human Environmental Sciences. Prerequisite: graduate standing.

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