FDSC Courses

FDSC 1011 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.
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FDSC 1103 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.
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FDSC 2503 Food Safety and Sanitation (Fa): 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.
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FDSC 2523 Sanitation and Safety in Food Processing Operations (Even years, Sp): Topics to be covered include understanding and control of microbial, chemical, and physical food hazards as well as emerging food safety issues. Course will include a study of cleaners and sanitizers and sanitary equipment and plant designs. Bioterriosm and food safety will also be discussed. (On-line course)

FDSC 3103 Principles of Food Processing (Even years, 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 vegetables, poultry and meats, and oil seeds and cereal grains. Emphasis on oral communication and critical thinking skills. Corequisite: Lab component. Prerequisite: CHEM 1123 and CHEM 1121L.
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FDSC 3202 Introduction to Food Law (Even years, Sp): 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.
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FDSC 3303 Principles of Food Processing (Even years, Fa): This web-based introductory course is designed as an overview of unit food processing operations common to all types of food processing plants. Examples will be drawn from national and international food processing operations processing: fruits, vegetables, poultry and meats, oil seeds and cereal grains. Emphasis is on student learning principles of food processing operations and includes strengthening students’ written communications and critical thinking skills. Corequisite: lab component.



FDSC 3753 Introduction to Food Engineering Principles (Sp): Web-based course designed to give students a perspective of how engineering principles are used in food processing. The student will be introduced to the application of food engineering principles to real-world food processing situations. Students will develop an understanding of the basics of units systems, mass balances, fluid rheology, fluid flow, heat transfer, and thermal processing. Prerequisite: MATH 1285 or equivalent and/or consent of instructor.

FDSC 4114 Food Analysis (Even years, Sp): Methods of analysis, instrumentation, and laboratory techniques for measuring the chemical composition of raw and value-added products. Lecture 3 hours, laboratory 3 hours per week. Corequisite: Lab component. Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L. or (CHEM 3603 and CHEM 3601L).
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FDSC 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. Corequisite: Lab component. Prerequisite: BIOL 2013 and BIOL 2011L and CHEM 1123 and CHEM 1121L. (Same as BIOL 4124)
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FDSC 4203 Quality Evaluation and Control (Even Years, Fa): Definition of grades and standards of quality by chemical, physical, and sensory techniques. Lecture 2 hours, laboratory 2 hours per week. Corequisite: Lab component. Prerequisite: CHEM 1123 and CHEM 1121L.
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FDSC 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. Corequisite: Lab component.Prerequisite: CHEM 1123 and CHEM 1121L and CHEM 2613 and CHEM 2611L or (CHEM 3603 and CHEM 3601L).
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FDSC 431V Internship in Food Science (Sp, Su, Fa): The Food Science Internship is a supervised practical work experience with a food industry, research program or governmental agency to gain professional experience and insight into career opportunities. a maximum of 4 hours credit is allowed for degree credit. Prerequisite: Junior standing and consent. For graduate credit, completion of first year of graduate studies and consent of major professor.



FDSC 4413 Sensory Evaluation of Food (Odd years, Fa): 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: Lab component. Prerequisite: STAT 2303 or WCOB 1033 or AGST 4023 or STAT 2023 or PSYC 2013.
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FDSC 4713 Food Product and Process Development (Odd years, Sp): 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: Lab component. Prerequisite: Junior standing, Food Science majors only or consent.



FDSC 4754 Engineering Principles of Food Processing (Odd years, Sp): 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: Lab component. Prerequisite: MATH 1213, PHYS 2013, and PHYS 2011L.



FDSC 4823 Principles of Food Microbiology (Fa): This web-based course will build on web course POSC 2003, Fundamentals of Food Microbiology and will look at cell structure and function, viability states, physical and chemical barriers, sampling and enumeration methods, hurdle and predictive microbiology models. Lecture and problems sets and project. 3 hours per week. Prerequisite: POSC 2003. FDSC5001 Seminar (Sp, Fa) Presentation and discussion of graduate student research. Prerequisite: graduate standing.

FDSC 5001 Seminar (Sp, Fa): Presentation and discussion of graduate student research. Prerequisite: graduate standing.
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FDSC 5603 Enology (Even years, 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.



FDSC 5703 Fermented Foods (Odd years, Fa): 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 (Sp, Su, Fa) (1-6) Prerequisite: graduate standing.



600V Master's Thesis (Sp, Su, Fa): Prerequisite graduate standing.



FDSC 6033 Food Biochemistry (Even years, Sp): 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.
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FDSC 6123 Food Carbohydrate Chemistry (Odd years, Sp): 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.
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FDSC 6133 Food Lipid Chemistry (Even years, FA): Chemistry and technology of commercial fats and oils in food systems with discussion of lipid changes affecting food quality and human health. Prerequisite: FDSC 4304 and FDSC 4114.
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FDSC 6323 Nutraceuticals and Functional Foods (Even years, Sp): Course will include past, present and future of nutraceuticals and functional foods, chemistry, mechanism, novel technologies, nutrigenomics, processing, healthy lifestyle, regulation, safety, marketing, international aspects, and industry project. Prerequisites: CHEM 2613 (or CHEM 3603) and CHEM 3813 and FDSC 4304 or instructor consent.

FDSC 6333 Food Protein Chemistry and Functionality (Odd years, Fa): This course is a study in advanced food protein chemistry, including molecular structures, characterization, physiocochemical bases of food protein functionality, structure-function relationship, processing technologies to improve functionality, as well as hands-on experiences with timely, practical projects related to food proteins. Lecture and problem solving projects for 3 hours per week. Pre- or corequisite: FDSC 4304.