R.W. Buescher, Interim Head of the Department, Food Science Building, 575-4605
UNIVERSITY PROFESSOR MORRIS; UNIVERSITY PROFESSOR EMERITUS KATTAN; PROFESSORS BUESCHER, CRANDALL, GONZALEZ, JOHNSON; PROFESSORS EMERITI DAVIS, SISTRUNK, SNYDER; ASSOCIATE PROFESSORS HETTIARACHCHY, HOWARD, PROCTOR; ASSISTANT PROFESSOR MEULLENET, SHARP
Food Science applies basic scientific principles to convert agricultural commodities into safe, nutritious, flavorful, appealing and convenient foods, beverages and food ingredients. A major in Food Science will prepare students for a large variety of career opportunities with food companies and government agencies associated with animal, poultry, dairy, grain, oilseed, fruit and vegetable food, beverage and ingredient products.
Food Science graduates qualify for technical and management positions involving food processing, quality assurance, product development, packaging, microbiology, chemistry, nutrition, inspection, regulation, sensory evaluation, marketing, etc. Food Science majors will also be prepared for graduate programs leading to careers in research and higher education.
The Department of Food Science curriculum is one of 43 in the United States and the only one in Arkansas that meets the high national standards established by the Institute of Food Technologists. Majors are required to complete basic courses in biological sciences, chemistry, physics, mathematics, statistics, communication, humanities, social sciences and food science. Food Science specialization courses include food chemistry, food analysis, food microbiology, food processing, food engineering, nutrition, food law, sensory evaluation and product development. A Special Problem course is offered that allows students in their final year to study and research a subject of their particular interest. National and international opportunities are available for internships whereby students earn credit for working with a cooperating company or government agency. Students are challenged by being exposed to the rapid development of new knowledge and high-technology associated with Food Science.
Requirements for a B.S.A. Degree with a Major in Food Science: A minimum of 24 semester hours in food science and 4 hours of food engineering including FDSC 3103, 3202, 400V, 4124, 4203, 4304 and BAST 4754. Prospective students must consult a departmental adviser for additional requirements.
Requirements for a Minor in Food Science: Requirements are FDSC 3103, 4124 and 4304, and at least 7 hours must be selected from FDSC 2503, 3202, 4032, 4114, 4203, 4403; and HES 1213. A student planning to minor in Food Science must consult a Department of Food Science advisor.
Courses: Food Science (FDSC)
1011 Food Science Orientation (Fa) Introduces food science, its career opportunities, and uniqueness of program. 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.
1103 Food Issues (Sp, Odd years) Provides scientific information on current issues concerning food products, ingredients, labeling, health and safety Open to majors and non-majors as an appreciation course. Lecture 3 hours per week.
1303 Introduction to Chemical Properties of Food (Sp) Introduction to the chemical components of foods and the chemical and physical changes that may occur during processing, storage and handling, and fundamental techniques used in an analytical food laboratory.
2503 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.
3100L Technology of Food Preservation Lab Corequisite: FDSC 3103.
3103 Technology of Food Preservation (Fa) Principles and techniques of commercial food processing by canning, freezing, drying, fermentation, concentration, and smoking. Lecture 2 hours, laboratory 2 hours a week. Prerequisites: FDSC 1103 and CHEM 1123/1121L or consent. Corequisite: FDSC 3100L.
3202 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. Prerequisite: FDSC 1103.
400V Special Problems (1-4) (Fa, Sp, Su) Investigation of assigned problems in food science. Credit one to 4 hours for undergraduates and graduates for minor only. Prerequisite: junior standing and consent.
4011 Undergraduate Seminar (Sp) Open to all food science majors. Prerequisite: upperclass standing and consent.
4032 Postharvest Food Losses (Sp, Odd years) Causes, principles and practices responsible for losses of raw and processed foods. Factors responsible for causing food losses and methods appropriate for reducing losses in technologically advanced and developing countries are discussed. Lecture 2 hours per week
4110L Food Analysis Laboratory (Sp, Even years) Accompanies FDSC 4114. Laboratory exercises providing students with experience of analytical techniques and instrumentation used in food analysis. Laboratory exercises in Food Analysis. Lab 2 hours per week. Prerequisites: CHEM 1123/1121L, CHEM 2613/2611L, CHEM 3813 or consent. Corequisite: FDSC 4114.
4114 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 per week. Laboratory 2 hours per week. Prerequisites: CHEM 1123/1121L, CHEM 2613/2611L, CHEM 3813 or consent. Corequisite: FDSC 4110L.
4120L Food Microbiology Lab Corequisite: FDSC 4124.
4124 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.) Prerequisites: MBIO 2013/2011L, CHEM 1123/1121L or equivalent. Corequisite: FDSC 4120L.
4200L Quality Evaluation and Control Lab Corequisite: FDSC 4203.
4203 Quality Evaluation and Control (Fa, Even years) Definition of grades and standards of quality by chemical, physical, and organolyptic techniques. Lecture 2 hours, laboratory 2 hours per week. Prerequisite: CHEM 1123/1121L; FDSC 3103 or 3202 or HES 1213 or consent. Corequisite: FDSC 4200L.
4300L Food Chemistry Lab (Fa) Laboratory experiments have been designed to compliment material covered in FDSC 4304. Demonstrates principles of chemical properties of major food components and chemical manifestations of food during processing. Provides opportunities for developing critical thinking and problem solving skills. Laboratory 3 hours per week. Prerequisite: CHEM 1123/1121L, 2613/2611L, 3813, or consent. Corequisite: FDSC 4304.
4304 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. Prerequisite: CHEM 1123/1121L, 2613/2611L, 3813, or consent. Corequisite: FDSC 4300L.
431V Internship in Food Science (3-6) (Irregular) A supervised practical work experience in the food industry or a governmental or industrial organization having direct impact on the food science area in order to gain professional competence and insight to employment opportunities. Prerequisite: junior standing and consent.
4400L Principles of Thermal Processing Lab Corequisite: FDSC 4403.
4403 Principles of Thermal Processing (Sp, Even years) Principles and technology involved in determining thermal processes for canned foods. Additional emphasis on equipment and principles of operation of commercial retorts. Lecture 1 hour, laboratory 4 hours per week. Prerequisite: MATH 1213 and FDSC 3103. Corequisite: FDSC 4400L.
4410L Sensory Evaluation of Food Lab (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.
4413 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. Prerequisite: PSYC 2013 or STAT 2013 or consent. Corequisite: FDSC 4410L.
5001 Seminar (Fa, Sp) Prerequisite: graduate standing and consent.
5020L Raw Products and Postharvest Physiology Lab Corequisite: FDSC 5023.
5023 Raw Products and Postharvest Physiology (Fa, Even years) Examination of postharvest handling practices affecting the raw product quality of major horticultural processing crops. Lecture 2 hours, laboratory 2 hours weekly. Prerequisite: CHEM 3813 or equivalent. Corequisite: FDSC 5020L.
509V Special Problems Research (1-4, Fa, Sp, Su) Original investigation on assigned problems in food science. Credit one to 4 hours. Prerequisite: graduate standing and consent.
5203 Food Processing and Nutrients (Sp, Irregular) Definition of the effects of processing on nutritive value of foods as they proceed from the source to the consumer, including stability of nutrients during milling, pasteurization, refrigeration, canning, drying, freezing, packaging, storage, handling, and/or other operations and processes. Lecture 3 hours per week. Prerequisite: graduate standing or consent.
5503 Utilization of Cereal and Oilseed Products (Fa, Irregular) Discussions and demonstrations of processing rice, wheat, and soybeans into various food products and of quality attributes of these products. Lecture 3 hours per week. Prerequisites: FDSC 3103 or 3202 and 4304 or consent.
5603 Enology (Sp, Odd 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 or equivalent, and FDSC 4124; or consent.
5703 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 a week. Prerequisite: CHEM 3813 and FDSC 4124; or consent.
600V Master's Thesis (1-6) (Fa, Sp, Su) Prerequisite: graduate standing and consent.
602V Special Topics (1-3, Irregular) Discussion and advanced studies of selected topics in the fields of raw product physiology and food processing. May be taken for multiple credit. Prerequisite: graduate standing and consent.
6033 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 three hours. Prerequisite: CHEM 3813 or equivalent and FDSC 4304 or consent.
6101 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: advanced graduate standing and consent.
6503 Chemistry of Cereal and Oilseed Products (Fa, Irregular) Structure and function of proteins and carbohydrates in food products derived from cereals and oilseeds with emphasis on rice and soybeans. Lecture 3 hours. Prerequisite: CHEM 3813 or equivalent or consent.
700V 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 and consent.
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