Courses in Food Science
1Part of major core curriculum
2Specialty Support Courses
FSC 107 INTRODUCTION TO FOOD SCIENCE 1
A general basic food science course that deals with world food needs and available food supplies, types of food and nutritive values and use, food processing technology and distribution methods.
FSC 304 ANIMAL DERIVED FOODS 2
Principles of red meat, poultry, fish and dairy processing; physical and chemical composition and nutritive values of meat, dairy, and egg production; structure and identification of muscle, inspection, grading, formulation, processing and preservation methods; organoleptic properties and consumer acceptance of processed meat, dairy and egg products. Lecture, three hours; Laboratory, four hours per week. Prereq: GEN 106 OR GEN 107.
FSC 306 INTRODCUTION TO FOOD PROCESSING 1
Commercial processing of foods including theory and use of heat exchanges, seperators, freezers, air and vacuum dryers, evaporators, membrane separation, electrodialysis, emulsion formers, extruders, and irradors. Physico-chemical changes in osmotic pressure, vapor pressure, pH surface tension, viscosity, emulsification and colloidal dispersion in processed foods will be discussed. Processing of waste streams will also be discussed. Prereq: CHE 105, CHE 107, CHE 236
FSC 395 SPECIAL PROBLEMS IN FOOD SCIENCE 2
Independent study in food science under the supervision of a faculty member. May be repeated for a maximum of four credits. Prereq: Consent of appropriate instructor. (Same as ASC 395).
FSC 399 EXPERIENTIAL LEARNING IN FOOD SCIENCE.
A field-based learning experience in food science under the supervision of a faculty member. May be repeated for a maximum of six credits as an elective on a pass/fail basis. Prereq: Consent of instructor and department chairperson and completionof a departmental learning contract before registration. (Same as ASC 399.)
FSC 430 SENSORY EVALUATION OF FOODS 2
This course deals with the sensory evaluation methods used for food products based on flavor, odor, taste, color, and texture. This includes techniques for measuring sensory attributes, instrumental analyses of foods, statistical analyses of sensory data, and how sensory evaluation programs are utilized in the food industry. 3 Credits (Lecture: 2 hours; Lab: 2 hours)
FSC 434G FOOD CHEMISTRY (Online Support) 1
Chemical and physical properties of proteins, lipids, carbohydrates, pigments and food additives as they relate to food processing and food preservation. Lecture: 3 hours; laboratory: 2 hours. Prereq: BCH 401G or consent of instructor.
FSC 530 FOOD MICROBIOLOGY1
Study of procedures for the enumeration and identification of foodborne microorganisms important in the food industry. Principles for controlling contamination and growth of microorganisms during production, processing, handling and distribution of food products. Lecture, 3 hours; laboratory, 4 hours. Prereq: BIO 108 and BIO 109 or equivalent.
FSC 535 FOOD ANALYSIS (Online Support) 1
Techniques and instrumentation used to determine the chemical composition of foods. Emphasis is placed on the principles of chemical analysis as it relates to foods and food processing. Lecture, 2 hours; laboratory, 4 hours per week. Prereq: FSC 434G.
FSC 536 ADVANCED FOOD TECHNOLOGY 1
Concepts of developing/improving new food products or food processing including: consumer awareness, marketing, ingredient specifications, product formulation, stabilization of product, packaging to meet shelf life goals, shelf testing of products, challenge testing, establishment of HACCP system, sonsumers testing, market testing, and introduction to the market. A capstone course, where all concepts of food science are used to extend or create new food products for the market place. Lecture, three hours, laboratory, two hours. Prereq: AEN 340, FSC 306, and FSC 535; or consent of instructor.
FSC 538 FOOD FERMENTATION AND THERMAL PROCESSING 2
Thermal processing of foods. The use of microorganisms in the preservation of raw foods and the manufacture of new foods. Manipulation and improvement of cultures to ensure production of desirable end products. Lecture, three hours; laboratory, two hours. Prereq: BIO 108, BIO 109, BIO 476G, FSC 530 or consent of instructor.
FSC 540 FOOD PLANT SANITATION
A study of sanitation principles and techniques for ensuring the safety and wholesomeness of our food supply. Prereq: FSC 530 or equivalent.
GRADUATE LEVEL COURSES
FSC 630 ADVANCED MEAT SCIENCE
Advanced meat science with special reference to the histological, chemical, physical and microbiological properties as they relate to meat quality, organoleptic qacceptability and processing procedures. Lecture, three hours; laboratory, two hours. Prereq: FSC 304, FSC 306 or equivalent; one course in histology or biochemistry or consent of instructor. (Same as ASC 630).
FSC 632 FOODBORNE DISEASE AGENTS
Discussion of microorganisms, toxins and chemicals involved in foodborne illnesses as well as procedures for controlling and investigating foodborne disease outbreaks. Prereq: FSC 530.
FSC 636 FOOD PACKAGING
Detailed description of food packaging materials, composition and resistance to chemical and physical damage and their use in food systems as well as criteria for selection of packaging systems for specific food processing techniques will be presented. Methods of production, e.g.: blow mold, casting and extrusion; layering; lamination and co-extrusion; processing; and printing and sealing will be discussed. Prereq: FSC 536, FSC 538 or equivalent or consent of instructor.
FSC 638 FOOD PROTEINS
This course deals with chemical, biochemical, and enzymatic significance of proteins in food system; physiochemical and functional properties of animal and plant proteins, their interactions with lipids, carbohydrates, flavors, minerals and other food componentsduring processing and storage, and resulting modifications of food quality. Prereq: FSC 434G or consent of instructor.
FSC 640 FOOD LIPIDS (Online Support)
An advanced study of the physical, chemical, and biochemical significance of lipids in foods. Topics include the structure and function of lipids in post-harvest physiology, interaction with other food components, and the effect of lipids on the physical properties of foods during processing and storage. Prereq: One course in Food Chemistry or Biochemistry.
FSC 780 SPECIAL PROBLEMS IN ANIMAL DERIVED FOODS
May be repeated for a maximum of nine credits. Prereq: Consent of graduate advisor. (Same as ASC 780).
FSC 790 RESEARCH IN ANIMAL DERIVED FOODS
Problems involving original investigation. May be repeated for a maximum of nine credits. Prereq: Consent of graduate advisor. (Same as ASC 790).
