Graduate course list - Graduate Handbook

All courses carry 3 credits unless otherwise specified.

521 - Food Quality and Safety Control

This course will provide an overview of food quality assurance and food safety regulation while training students to obtain quality control FDA-recognized training certificates. Upon successful completion of the course, students will obtain FSPCA Qualified Individual Certifications. Credit, 3. – Prof. Kinchla

541 Food Chemistry I

Overview of the chemical, physical, and biological properties of food components including water, proteins, lipids, and carbohydrates. Consequences of the properties of food components and their reaction products to health and nutrition also emphasized. Prerequisite: organic chemistry. Credit, 3. – Dr. McClements

542 Food Chemistry II

Chemistry of minor components in food - minerals, vitamins, nutraceuticals - and food additives e.g., colors, flavors, preservatives, texture modifiers, stabilizers, etc. The interaction between the major components of food and the application and regulation of food additives are also emphasized. Prerequisite: Food Chemistry I. Credit, 3. – Dr. He

544 - Food Chemistry Lab

Laboratory exercises emphasizing chemical, physical, and biological changes in foods, during processing and storage. Prerequisites: concurrent enrollment in FOOD-SCI 541 and consent of instructor. Credit, 1. – Dr. Shen

561 Food Processing

Basic principles of current technology and equipment of food processing. Raw material preparation, thermal processing, dehydration, cooling, freezing, mechanical processing. Credit, 3. – Dr. Grossman

563 Food Processing Laboratory

Laboratory component of Food Processing 561. Credit, 1. – Dr. Shen

566 Food Microbiology Laboratory

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: MICROBIO 312 and concurrent registration in FOOD- SCI 567 or consent of instructor. Credit 2. – Dr. Koo

567 Food Microbiology

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: MICROBIO 310 and concurrent registration in FOOD-SCI 566 or consent of instructor. Credit, 3. – Dr. Moore

575 Elements of Food Process Engineering

Topics include unit conversion, mass and energy balance, the principles of fluid flow, viscosity, heat transfer, refrigeration, evaporation, drying. Emphasis on industrial implementations in equipment and process calculations. Credit, 3. – Dr. Lu

581 Analysis of Food Products

Physical, chemical, and biological techniques in food analysis: proximate analysis, extraction, densimetry, spectroscopy, rheology, microscopy, refractometry, polarimetry, chromatography, nuclear magnetic resonance, enzymatic and immunological assays, and sensory evaluation methods emphasizing theoretical basis of measurements and laboratory calculations. Prerequisite: CHEM 312 or equivalent. Credit, 3.- Dr. Nolden

583 Food Analysis Laboratory

Laboratory component of Analysis of Food Products, 561. Credit, 1. – Dr. Koo

590E - Practical Aspects of the Food Industry

This course will provide a basic understanding of the practical aspects of the food industry to help students make a rapid transition to the private sector and help them adapt to the very diverse environment of food companies. Lectures will be given by individual with direct experience in the food industry. Credit, 3. – Dr. Decker

596 - Independent Study

696 Independent Study

Mainly for candidates for the Master of Science degree who do not write a thesis. Original research expected. Two bound copies of a written report of the study required by the department. Credit, 3-6.

699 Master’s Thesis Individual research. Credit, 6-10.

741 Lipid Chemistry

Composition and chemical properties of edible fats and oils. Physical characteristics/plasticity, polymorphism, melting, solidification. Technology of industrial fats- extraction, refining, hydrogenation, inter-esterification. Deteriorative reactions oxidation, thermal degradation. Biological significance. New methods of analysis. Review of current literature. Consent of instructor required. Credit, 3 Dr. Decker

745 Food Biochemistry

Effects of storage and processing on food quality governed by changes in cellular milieu,structural components, cellular organization, membrane deterioration, and free radical production, plant and animal tissues used as foods. Credit, 3. Dr. Xiao

761 Physical Phenomena in Foods

Physical and functional properties of foods: origin and modification of surface forces; electrophysical phenomena; colloidal aggregates and dispersions; stability of emulsions and foams; adsorption phenomena; properties of food polymers in solution; interfacial charge effects; structure and formation of gels. – Credit, 3. Dr. McClements

781 Advanced Food Analysis

This course includes lectures of fundamental and application of Raman, Infrared and X-ray Fluorescence Spectroscopy in food, agricultural and environmental analysis. It also offers hands-on training of these techniques, supported by the Raman, IR and XRF core facility. – Credit, 3. -- Dr. He

791A Seminar

Reports and discussions on current literature in area of food science. Credit, 1 per semester. – Dr. Koo

796 - Independent Study

796S - Independent Study- Readings in Sensory Science Methodology

Credit, 1 – Dr. Nolden

797A - Special Topics- Genomic Approaches for Food Science

Credit, 1 – Dr. Gibbons

797F - Special Topics- Future Foods

Review of recent developments in food science. – Credit, 3. Dr. McClements

797G - ST-Functional Foods

Credit, 1 – Dr. Park

796T - Independent Study- Teaching Experience in Food Science, Credit, 1

797R Research Methods

An orientation course for graduate students, designed for the first-year graduate students who have limited research experience and is required for first-year graduate students. The aim of the course is to help the students bridging the undergraduate education to the research activities in the graduate school. Will cover experimental design, grant writing, paper writing, and scientific presentation in this course. Credit, 3 - Drs. Nolden and Lu

899 Doctoral Dissertation

Credit, 18.