Ron Buescher, Interim Head of the Department, Food Science Building, University Farm, 272 Young Avenue, Fayetteville, AR 72704. Phone: (479) 575-4605; FAX: (479) 575-6936.
UNIVERSITY PROFESSOR MORRIS; UNIVERSITY PROFESSOR EMERITUS KATTAN; PROFESSORS BUESCHER, CRANDALL, GONZALEZ, JOHNSON; ADJUNCT PROFESSOR SIEBENMORGAN; PROFESSORS EMERITI DAVIS, SISTRUNK, SNYDER; ASSOCIATE PROFESSORS HETTIARACHCHY, PROCTOR; ASSISTANT PROFESSORS SHARP, MEULLENET; ADJUNCT ASSISTANT PROFESSOR MARKS
Degree Conferred: M.S. (FDSC)
Areas of Concentration: This program covers a wide range of disciplines and commodities. Specific areas of concentration include post-harvest physiology; product and process development; methodology and assessment of quality attributes of raw and processed products; food biochemistry; food microbiology; lipid, protein, and carbohydrate chemistry; food enzymology and waste management. The student may select one or more of these areas of research related to food science.
Prerequisites to Degree Program: The student must have a B.S. degree from an accredited institution, with a grade-point average of no less than 3.0 and suitable preparation in food science or related areas, and be acceptable to the department.
Requirements for the Master of Science Degree: Aside from deficiencies, a minimum of 24 semester hours of course work and 6 semester hours of thesis are required for the M.S. degree. At least 12 course credits of the 24 credits required must be from 5000 or higher level courses. In addition to coursework, the student will be required to conduct research and prepare an acceptable thesis. Upon admission to this program the candidate will be assigned to a major adviser, who in consultation with the department head will select a graduate committee. This committee will assist with developing a suitable program for the candidate and will serve as the examination committee.
Courses: Food Science (FDSC)
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.
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.
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.
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.
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.
Ron Buescher, Chair of Food Science Interdepartmental Studies, Food Science Department, 272 Young Avenue, Fayetteville, AR 72704. Phone: (479) 575-4605; FAX: (479) 575-6936.
UNIVERSITY PROFESSOR MORRIS; UNIVERSITY PROFESSOR EMERITUS KATTAN; PROFESSORS BUESCHER, CRANDALL, GONZALEZ, JOHNSON, KENNEY, McCOY, SIEBENMORGEN, WALDROUP (A.L.); PROFESSORS EMERITI CARROLL, DAVIS, SISTRUNK, SNYDER; ASSOCIATE PROFESSORS HETTIARACHCHY, PROCTOR; ASSISTANT PROFESSOR DOLLAHITE, MARKS, MEULLENET
Degree Conferred: Ph.D. (FDSC)
Areas of Concentration: This interdepartmental program covers a wide range of disciplines and commodities. Specific areas of concentration include raw product physiology; post-harvest physiology; product and process development; methodology and assessment of quality attributes of raw and processed products; food biochemistry; food microbiology; lipid, protein, and carbohydrate chemistry; food enzymology and waste management. The student may select one or more of these areas of research related to fruit, juice, wine, vegetable, cereal, oil seed, poultry, and/or meat products.
Prerequisites to Degree Program: Applicants for acceptance into the interdepartmental doctoral program in food science must meet all of the requirements for admission to the Graduate School and the Department of Food Science. Applicants must have a thesis M.S. degree in food science or a related area from an accredited institution, with suitable academic preparation in food science and related physical and biological sciences, and must have a minimum grade-point average of 3.0 in all previous graduate work.
Requirements for the Doctor of Philosophy Degree: Upon acceptance to this program, the student will be assigned to a major adviser from the department representing the student's selected area of concentration. The major adviser in consultation with the student and with the respective department head will select at least two suitable graduate faculty members from outside the student's own department to complete a committee of five members. The graduate advisory committee chaired by the major adviser will be responsible for supervision of the student's program development, and will serve as the examination committee for candidacy, dissertation and final examinations.
Students' course work and dissertation topic will be supervised by the graduate advisory committee. Under normal conditions, 39 semester hours of course credit beyond the M.S. degree and a minimum of 18 semester hours of Ph.D. dissertation research credit will be required. Requirements include a minimum of 25 hours of 5000- and 6000-level courses and participation in the Food Science Colloquium. The student must maintain a grade-point average of 3.00 or higher in all academic work beyond the M.S. degree. General requirements pertaining to declaration of intent, admission to candidacy, and residency are in accordance with the requirements set forth by the Graduate School of the University of Arkansas.
Through an agreement with the Academic Common Market, residents of certain southern states may qualify for graduate enrollment in this degree program as in-state students for fee purposes. See page 275 for details.
Courses: Food Science (FDSC)
See also Food Science courses listed on page 121.
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.
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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