Courses offered in the Department of Food Science and Technology
101 Chocolate Science U 2 BARRINGER OR FOLK
Introduction to science and business of chocolate. Students develop and market a chocolate product as part of a virtual company. Students taste commercial products weekly.
Au, Wi, Sp Qtr. 1 2-hr cl.
170
Wine and Beer in Western Culture U 3 CULBERTSONThe role of wine and beer in western culture with emphasis on the geographic origins, production techniques, and stylistic considerations.
Au, Wi Qtrs. 2 1.5-hr cl. Not open to students with credit for Hort 170.
201
The Science of Food U 5 MANGINO or CULBERTSONFood and nutrition in modern civilization; principles involved in assembling, processing, and distribution of food; and the role of science, industry, and government in meeting food needs.
Au, Wi, Sp Qtrs. 5 cl. Prereq: Biology 101 or 113 or equiv. BER/GEC/LAR course.
401
Introduction to Food Processing U 3 HARPER, BALASUBRAMANIAM or GIUSTIUnit operations in food processing, basic elements of food processing equipment, product formulation, food manufacturing, quality control, cleaning, and sanitizing.
Au, Wi, Sp Qtrs. 1 cl, 2 3-hr labs.
410
HACCP Analysis U 3 CORNELIUSPrinciples of hazard analysis as applied to the food industry. Students will develop a HACCP plan.
Wi Qtr. 3 cl. Prereq: 401 or Anim Sci 355.01 and 355.02.
589
Professional Experience (Internship) U 5 MANGINOTen weeks of supervised structured in-depth industrial experience in selected food related subjects.
Su, Au, Wi, Sp Qtrs. Prereq: 20 cr hrs of 500-level courses or above in major field, and permission of instructor. Open only to students majoring in food science and nutrition. Repeatable to a maximum of 10 cr hrs. Experience must be obtained with organization approved by the dept.
597.01 Contemporary Issues: Alcohol and Society U 5 LEE
The historical, nutritional, medical, social, technical, and economic aspects of the use of beverage and industrial alcohol.
Wi Qtr. 2 2-hr cl.
597.02 Contemporary Issues: Food and Health Controversies in the 21st Century U 5 FOLK
Examines current controversies surrounding food. Topics include biotech foods, dietary supplements, childhood obesity and public policies domestically and abroad that fuel the controversies.
Au, Sp Qtrs. 2 2-hr cl. Prereq: 3rd or 4th yr standing only.
601 Food Analysis U G 5
MINBasic composition, chemical structures and properties of foods; and chemical and instrumental analyses of food components.
Au Qtr. 4 cl, 1 3-hr lab. Prereq: Chem 252.
605
Advanced Food Chemistry U G 4 RODRIGUEZ-SAONAIntensive coverage of the chemical reactions of food components with emphasis on the reaction mechanisms responsible for changes in food products.
Wi Qtr. 3 cl, 1 2-hr lab. Prereq: Biochem 511
(may be taken concurrently).
610 Processing of Fluid Milk and Related Products U G 4 CULBERTSON
Principles involved in the production, processing, and marketing of high quality, safe, and nutritious milk and milk products.
Wi Qtr. 3 cl, 1 3-hr lab. Prereq: Chem 101 or 121 and rank 3 standing.
611
Food Fermentation U G 4 WANG and ALVAREZPrinciples and practices related to the manufacture, processing, distribution, and marketing, nutritional value and safety of fermented foods.
Sp Qtr. 3 cl, 1 3-hr lab. Prereq: Microbiol 509.
613
Fruit and Vegetable Processing U G 4 BARRINGERCommercial processing of fruits, vegetables and related products. The effect of processing and raw product chemistry on final product quality.
Au Qtr. 3 cl, 1 3-hr lab. Prereq: 401.
621
Food Additives U G 3 HARPER and RODRIGUEZ-SANOAChemical and physical nature of food additives; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods.
Au Qtr. 3 cl. Prereq: 15 cr hrs in food science or related area.
630 Principles of Food Processing U G 4 BALASUBRAMANIAM
Principles of science and engineering applied in food processing and their unit operations including concentration, separation, and thermal sterilization processes.
Wi Qtr. 3 cl, 2-hr lab. Prereq: 401 or grad standing or permission of instructor.
632
Sensory Evaluation U G 4 VODOVOTZFundamentals of sensory evaluation and the perception of taste, smell, and flavor. Emphasis on statistical interpretation and industrial application.
Sp Qtr. 3 cl, 1 2-hr lab. Prereq: Stat 135 or 145 or AED Econ 205 or H&CS 260 or Anim Sci 260 or Agr Educ 387 or Nat Res 222 or Psych 320 and familiarity with Excel. Not open to students with credit for Psych 632. Cross-listed in Psychology.
636.01 Food Microbiology Lecture U G 3 YOUSEF Microorganisms in relation to the production, processing and handling of food with emphasis on food transmitted pathogens and minimizing public health risks. Au, Sp Qtrs. 3 cl. Prereq: Micrbiol 509 or 521. Not open to students with credit for 636 or Micrbiol 636. Cross-listed in Microbiology.
636.02 Food Microbiology Laboratory U G 3 YOUSEF
Laboratory training for determining the microbiological safety and quality of food with emphasis on handling pathogens and observing analyst's safety. Au, Sp Qtrs. 2 2-hr labs, 1 cl. Prereq: 636.01 or concur. Not open to students with credit for 636 or Micrbiol 636. Cross-listed in Microbiology.
640
Food Regulations U G 3 PASCALLFood laws, regulations and the technical control of processed foods.
Wi Qtr. 3 cl. Prereq: 401.
648
Essentials of Food Plant Operation U G 3 HARRISAn in-depth presentation of the special factors affecting food plant organization, production, procurement, distribution, and the teraction required to develop plant operations.
Wi Qtr. 3 cl. Prereq: 401.
649
Food Packaging U G 4 PASCALLA discussion of terminology and literature of commercial packaging, principal methods of packaging, and principles of selecting packaging materials.
Sp Qtr. 3 cl, 1 3-hr lab. Prereq: 401 or grad standing or permission of instructor. Not open to students with credit for Hort 649.
650 Food Product Development U G 4 HARPER,
LITCHFIELD and HARRISDevelopment of a new food product including generation of concepts, consumer panel testing, development of prototypes, process optimization and consumer testing.
Sp Qtr. 2 cl, 2 3-hr labs. Prereq: 401 and 621 or permission of instructor.
694 Food Colors and Pigments U G 3 GIUSTI
To provide students with knowledge of the role of color on consumers choices and the added value of natural pigments due to their potential health benefits. Also, to gain a general understanding of the laws and regulations governing the use of colorants in our food supply.
Su Qtr. 3 cl. Prereq: 605 or equivalent or Grad. Standing.
696
Technical Problem Solving U G 5 BARRINGERAnalysis of technical problems in food science; fostering creative thinking to the approach and solution of problems; preparation and oral presentation of papers.
Sp Qtr. 3 cl, 2 2-hr labs. Prereq: 4th yr standing, second writing course, and prereq or concur: 636. GEC course.
697.01 Irish Food and Culture U G 3
Study abroad to Dublin, Cork, and the southern countryside of Ireland touring production facilities, meeting government, industry and interest group representatives, sampling local food and drink and learning about its impact on culture.
Su Qtr. Prereq: 694 (Irish Food and Culture), 3rd or 4th yr undergrad or grad standing, 21 yrs of age, minimum CPHR of 2.50. 12-day program during spring break.
799
Teaching Experience in Food Science and Nutrition G 1-6Teaching at the higher education level, instructional development under faculty guidance, experience in testing and evaluation of students, and analysis of teaching performance.
Su, Au, Wi, Sp Qtrs. Prereq: Grad standing and prior or concurrent enrollment in teaching methods course or workshop. Provides teacher training and evaluation which is recognized on transcript.
820
Flavor Chemistry G 3 MINChemical properties, formation mechanisms, isolation, separation, identification and food applications of flavor compounds.
Wi Qtr. 3 cl. Prereq: 601, 605, and 621.
821
Food Lipids G 3 MINChemical, physical, and biological properties of food lipids.
Wi Qtr. 3 cl.
822
Food Proteins G 3 HARPERSources of chemical, physical, and biological properties of food proteins; effect of food composition, handling, and processing of protein characteristics and functionalities.
Sp Qtr. 3 cl. Prereq: one course in physical chemistry or permission of instructor.
823 Functional Properties of Food Carbohydrates G 3 VODOVOTZ
Chemical, physical, biological and functional properties of food carbohydrates and their interaction with food components. Wi Qtr. 3 cl. Prereq: One course in food chemistry and one course in biochemistry or permission
830.09 Food and Nutritional Toxicology G 3 SCHWARTZ
Basic principles in food and nutrition toxicology focused on interactions of nutrients and food toxins, role of diet in mutagenesis and carcinogenesis and safety assessment.
Au Qtr. Prereq: 761, 762, Humn Ntr 610 or Anim Sci 630.01 or 630.02.
830.10 A Comprehensive Approach to food Safety G 3 MEDERIOS, LEJUNE
Course provides a comprehensive overview of food safety issues, challenges and solutions across the food chain from farm to table.
Wi Qtr. 1-3 hr cl. Prereq: Micrbiol 509 and introductory level course in Nutrition or food science or permission of instructor.
830.11 Nutrition-Endrocrine Interactions in Women's Health G 4
Examination of the historical and emerging research in the area of diet-endocrine interactions and women's health.
2 2-hr cl. Prereq: 761, 762 or Humn Ntr 761, 762 or Anim Sci 761, 762 or grad standing or permission of instructor.
833
Advanced Instrumental Analysis G 4 VODOVOTZMethods of analysis of foods including chromatography, spectroscopy, electrophoresis, thermal and gravimetric techniques, and rheology.
Sp Qtr. 3 cl, 1 3-hr lab. Prereq: Permission of instructor.
850.01 Food Science Seminar G 1 VODOVOTZ or SMITH
Graduate student-staff participation in a study of teaching and research trends and opportunities; critical analysis of research approaches, findings, and publications. Au, Wi, Sp Qtrs. 1 cl. Repeatable to a maximum of 6 cr hrs.
868 Molecular Biology Techniques G 5 WICK
Combined lecture/laboratory in the techniques of nucleic acid isolation, analysis, hybridization, sequencing, cloning, expression, and associated biotechnologies.
Su Qtr. 5 cl, 5 3-hr labs. Prereq: Biochem 521 or 613 or equiv. Not open to students with credit for Anim Sci 868. Cross-listed in Animal Sciences.
