FDSC 1011 Food Science Orientation (FA): Introduces food science, its career opportunities, and uniqueness of program. Provides sound basic information on food constituents, additives, labeling, environmental issues, food regulations, and food safety.
FDSC 1103 Introduction to Food Science – 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.
FDSC 2401 Uncorked: Vines to Wines – This introductory course is designed to provide students with an understanding of the basic concepts of growing grapes and winemaking, including history, grape growing, cultivars, chemistry, wine microorganisms, fermentation, winery operations, wine marketing, and the sensory and appreciation of wine. Coursework is expected to integrate lecture and guest presenters with supplement reading assignments.
FDSC 2503 Food Safety and Sanitation (SP, FA): Principles of sanitation, cleaners and sanitizers, sanitary equipment and plant design, and microbial growth and control in food processing operations.
FDSC 2523 Food Sanitation & Safety (IR): Topics to be covered include understanding and control of microbial, chemical, and physical food hazards as well as emerging good safety issues. Course will include a study of cleaners and sanitizers and sanitary equipment and plant designs. Bioterrorism and food safety will also be discussed. Web-based course.
FDSC 2603 Science in the Kitchen (FA): In recent years science has found its way into the kitchen and cooking into laboratories and food processing plants. This course is designed to integrate science and cooking to help students appreciate the chemical and physical properties of foods and understand how the processes used when handling, preparing, and storing foods affect these properties.
FDSC 2701 Food For Health (SP): The course is designed for students interested in how foods affect one’s health. This course provides students with a background of functional food that will enable them to understand, discuss, and evaluate functionality of food in relation to health. This class is designed to appeal to students studying food science, nutrition, biology, chemistry, nursing, and health and human performance.
FDSC 3103 Principles of Food Processing with Lab (FA): 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, oil seeds and cereal grains. Emphasis on oral communication and critical thinking skills. Prerequisite: CHEM 1123 & CHEM 1121L and MATH 2043 or MATH 2554.
FDSC 3202 Introduction to Food Law (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.
FDSC 3923H Honors Molecular Gastronomy - Lecture, demonstration, and hands-on exercises will be used to explain and demonstrate selected principles of chemistry by utilizing a modern culinary approach. Hands-on exercises will provide students with experience in applying the knowledge learned from the class to explicate fundamental principles in chemistry. Demonstrations and hands-on exercises will take place during scheduled lecture time. High school physics and chemistry will be useful in this course.
FDSC 400V Special Problems (FA, SU, SP): Investigation of assigned problems in food science.
FDSC 4114 Food Analysis with Lab (SP): Methods of analysis, instrumentation, and laboratory techniques for measuring the chemical composition of raw and value added food products. Prerequisite: CHEM 1123 & CHEM 1121L and CHEM 2613 & CHEM 2611L (or CHEM 3603 & CHEM 3601L).
FDSC 4111L Food Analysis Lab – Laboratory exercises providing students with experience of analytical techniques and instrumentation used in food analysis.
FDSC 4113 Food Analysis – Methods of analysis, instrumentation, and laboratory techniques for measuring the chemical composition of raw and value-added products.
FDSC 4122 Food Microbiology (FA): The study of food microbiology including classification/taxonomy, contamination, preservation and spoilage of different kinds of foods, pathogenic microorganisms, food poisoning, sanitation, control and inspection and beneficial uses of microorganisms. Prerequisite: BIOL 2013 & BIOL 2011L or BIOL 2533.
FDSC 4121L Food Microbiology Lab (FA): A hands-on laboratory course designed to teach students microbiological techniques and certain enumeration and plating techniques of specific food spoilage and pathogenic bacteria. Co- or Prerequisite: FDSC 4122.
FDSC 4122 Food Microbiology – The study of food microbiology including classification/ taxonomy, contamination, preservation and spoilage of different kinds of foods, pathogenic microorganisms, food poisoning, sanitation, control and inspection and beneficial uses of microorganisms.
FDSC 4304 Food Chemistry with Lab (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. Prerequisite: CHEM 1123 & CHEM 1121L and CHEM 2613 & CHEM 2611L (or CHEM 3603 & CHEM 3601L).
FDSC 431V Internship in Food Science (1-4) (FA, SU, SP): A supervised practical work experience in the food industry or a governmental or industrial organization having direct impact on the food science area in order to gain professional competence and insight to employment opportunities.
FDSC 4413 Sensory Evaluation of Food with Lab (FA): Principles and procedures for sensory evaluation of food. Appropriate uses of specific tests will be discussed, along with physiological, psychological, and environmental factors affecting sensory verdicts. Prerequisites: STAT 2303 or WCOB 1033 or STAT 2023 or AGST 4023 or PSYC 2013.
FDSC 4563 Experiencing the Food Industry (IR): This course will expose students to the food industry and to professional development opportunities. More specifically, students will gain insight into the food processing, packaging, distribution and retailing components of the food industry. The course will include several local food industry related tours and a one week trip touring several food industry locations coupled with attendance to the Institute of Food Technologists Annual Meeting.
FDSC 4713 Food Product & Process Development with Lab (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.Prerequisites: COMM 1313 and BIOL 2013 & BIOL 2011L, Junior standing, Food Science majors only or consent.
FDSC 4754 Engineering Principles of Food Processing with Lab (SP): Basic mechanics of refrigeration, temperature controls, materials handling and mechanical problems as applied to foods and food processing. Prerequisite: MATH 1213, PHYS 2013, and PHYS 2011L.
FDSC 4823 Principles of Food Microbiology (IR): This web-based course is a study of the fundamentals of food microbiology to include its history, classifications, spores and their importance, and the most common and serious pathogenic food microorganisms. Fermentation, spoilage microorganisms and control methodology are also discussed.