Food Science Courses

Food Science | Courses | Faculty

(All courses carry 3 credits unless otherwise noted.)

101 Food and Health (1st sem)

The role of food technology in meeting health needs. Topics include the development of new foods for the control of weight, reduction of risk in chronic diseases, and the utilization of food science to produce a varied, safe, healthy, and nutritionally sound diet. The possible alleviation of world hunger through technology.

102 World Food Habits (2nd sem)

Cultural, historical, political, psychological, scientific and social aspects of contemporary food habits in Africa, the Americas, Asia, Australia, Europe, other areas; hunters and gatherers, four revolutions, developed and developing countries, basis of food selection, food safety, food processing and preservation, world food resources, foods of the future; impact of modern biotechnology, environmental issues related to global food and energy sources.

120 Food Preservation: Why and How? (PS)

Food preservation methods such as sterilization methods, refrigeration, freezing, drying explained in terms of physical, chemical, and biological principles. Their implementation in industrial processes and impact on society evaluated.

150 The Science of Food (both sem) (BS)

Biological and chemical principles underlying the maintenance of food quality during the period after harvest to consumption. Topics include chemical, enzymic, physical, and biological deterioration; implications and prevention; food toxicology.

261 Introduction to Food Science and Biotechnology (1st sem)

An introduction to the food and nutrition delivery system. Food supply from plants, animals, fish, microorganisms, and specialized sources. Science and technologies involved in food production, processing and storage, and their impact on nutritional delivery systems with focus on biological and biochemical principles. A special focus on food biotechnology principles and applications.

265 Survey of Food Science (1st sem) 4 cr

With lab. The role of food processing and ingredient technology on food quality and safety, including principles and methods of food processing, food standards and regulation, quality control and assurance, and overviews of engineering, chemical, microbiological, and nutritional concerns.

365 Unit Operations (2nd sem)

With lab. Technical principles involved in the processing of food, milk, and dairy products.

381 Elements of Food Process Engineering (2nd sem) 4 cr

With lab. For majors only. Topics include: unit conversion, mass and energy balance, fluid flow, heat transfer, refrigeration, evaporation, drying.

384 Sensory Evaluation (2nd sem)

With lab. Introduction to sensory measurements in the evaluation and acceptance of foods. Panel tests and their statistical interpretations; taste, odor, color, and texture measurements. Methodology of consumer testing and statistical interpretation of data.

391A Product Development Project and Seminar 1 cr

Introduction to legal, regulatory, ethical, and scientific considerations involved in developing a new food product. Involves the theoretical development, processing, packaging, labeling, and marketing of a new product with due regard for regulatory issues, control, and safety.

391C Junior Writing

Writing of various types of reports dealing with scientific and technical information. Includes at least one oral presentation dealing with some aspect of food science. Selected exercises peer-reviewed before submission. Prerequisite: completion of freshman writing requirement.

466 Hygienic Principles of Food Handling (2nd sem) 4 cr

With lab. Overview of microbiology principles as applied to food safety. Emphasis on the control of microbial food-borne illnesses in institutional and industrial settings. Labs teach basic techniques used for microbial testing of foods.

467 Food Microbiology (1st sem) 4 cr

With lab. Principles of microbiology applied to the quality control of foods. Emphasis upon microbial food-borne illness and design of industrial implementation of HACCP programs. Labs emphasize basic, immunological, and genetic techniques employed for the quality evaluation of foods. Prerequisites: MICBIO 310/312 or consent of instructor.

524 Animal Products (2nd sem)

Principles of handling, preparation, and processing of meat animals; carcass evaluation; chemical and structural aspects of muscle as they relate to processing, storage and utilization of meat.

541 Food Chemistry (1st sem)

Overview of the chemical, physical, and biological properties of food components including proteins, lipids, carbohydrates, and pigments. Consequences of the properties of food components and their reactions products to health and nutrition also emphasized. Prerequisite: organic chemistry.

542 Food Chemistry (2nd sem)

The chemistry of food products. Chemical, physical, and biological changes in foods at the cellular and molecular levels during storage and processing. Emphasis on water, muscle, plants, specific topics in lipids, carbohydrates, proteins, vitamins, minerals and flavors. Prerequisite: organic chemistry.

544 Food Chemistry Laboratory
(2nd sem) 2 cr

Laboratory exercises emphasizing chemical, physical, and biological changes in foods, during processing and storage. Prerequisites: concurrent enrollment in FDSCI 541 and consent of instructor.

561 Food Processing I (2nd sem) 4 cr

Principles and current technology of food processing. Thermal processing, freezing, concentration, dehydration, separation, shelf-life stability, extrusion and fermentation. With lab and discussion. Prerequisite: FD SCI 265 or equivalent.

562 Food Processing II 4 cr

Principles and current technology of food processing. Concentration, dehydration, packaging, shelf-life stability, extrusion, and fermentation. With lab and discussion. For Food Science majors; others by consent of instructor.

566 Food Microbiology Laboratory
(1st sem) 2 cr

Laboratory exercises emphasize quality control and experimental approaches to food microbiology. Labs teach basic culture methods, in addition to chemical, immunological, and molecular techniques employed for the microbiological analysis of foods. Prerequisites: MICBIO 312 and concurrent registration in FD SCI 567 or consent of instructor.

567 Food Microbiology (1st sem)

Principles of microbiology applied to food manufacture. Emphasis on influence of food formulation and processing on microbial growth, methodology to detect organisms in foods, design of industrial HACCP programs, and causative agents of food-borne illness. Prerequisites: MICBIO 310 and concurrent registration in FD SCI 566 or consent of instructor.

568 The Science of Meat and Meat Processing (1st sem) 4 cr

With lab. Pre-mortem metabolic stresses affecting muscle, structure, and composition post-mortem. Principles of meat processing. Basic biology and chemistry required. For Food Science and Animal Science majors.

580 Food-Borne Diseases (2nd sem)

Principal microbiological agents responsible for food-borne diseases including their classification, physiology, epidemiology, pathogenesis, identification, and control. Prerequisite: MICBIO 310 or consent of instructors.

581 Analysis of Food Products (1st sem)
4 cr

With lab. Physical, chemical, microbiological, and microscopic methods of examining food products. Prerequisite: analytical chemistry.

582 Objective Analytical Methods and Instrumentation (2nd sem)

Continuation of FD SCI 581; emphasis on chemical and instrumental analysis. Prerequisite: FD SCI 581.

Food Science | Courses | Faculty