DEPARTMENT OF FOOD SCIENCE (FDSC) Terry Siebenmorgen Degree Conferred: M.S., Ph.D (FDSC)
MASTER OF SCIENCE 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.. 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.
DOCTOR OF PHILOSOPHY Areas of Concentration: This interdepartmental program covers a wide range of disciplines and commodities. Specific areas of concentration include raw products physiology; physiology; post-harvest physiology; product and process products; food biochemstry; food microbiology; lipid, protein, and carbohydrate chemistry; food enzymology and waste management. Prequisites 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 Deparment of Food Science. Applicants must have athesis 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 science, 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 consultatiojn 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 repsonsible for supervision of the student's program development, and will serve as the examination committee for candidacy dissertation and final examinations. Student's 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 minimum of 18 semeseter 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.
COURSES: FOOD SCIENCE (FDSC) FDSC400V Special Problems (1-4) (FA, SP, SU) Investigation of assigned problems in food science. Prerequisite: junior standing. FDSC4032 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. 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. 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 compliment material covered in FDSC 4304. Demonstrates principles of chemical manifestations of 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. 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. 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 3013 and FDSC 4204 or FDSC 4304. FDSC4710L Food Product and Process Developement 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. 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 interdepartmental program offered by the departments of Food Science, Animal and Poultry Sciences, and Human Environmental Sciences. Prerequisite: graduate standing. |