FDSC 5001

FDSC 5703

Fermented Foods (Odd years, Fa):

Examination of factors influencing the fermentation of food and beverage, and methods to control the microbiological stability and quality of these products. Lecture/discussion 3 hours per week. Prerequisite: CHEM 3813 and FDSC 4124 and FDSC 4120L.

FDSC 600V

Master's Thesis (Sp, Su, Fa):

Prerequisite graduate standing.

FDSC 602V

Special Topics: Nutrition and Chronic

Discussion of the major health issues in the United States and the impact of nutrition on these conditions, e.g., cardiovascular, cancer, diabetes, osteoporosis, osteoarthritis, and dementia.
Syllabus (PDF)

FDSC 6033

Food Biochemistry (Even years, Sp):

Biochemical characteristics, functions, regulation and impact of components in raw and processed foods of plant origin. Lecture/discussion 3 hours per week. Prerequisite: CHEM 3813.

Syllabus (PDF)

FDSC 6123

Food Carbohydrate Chemistry (Odd years, Sp):

Focus is on carbohydrate chemistry including molecular structures and physical properties, production and food applications, analytical methods for food carbohydrates, and interactions among food polysaccharides. Prerequisite: FDSC 4304.

Syllabus (PDF)

FDSC 6133

FDSC 6133 Food Lipid Chemistry (Even years, FA):

Chemistry and technology of commercial fats and oils in food systems with discussion of lipid changes affecting food quality and human health. Prerequisite: FDSC 4304 and FDSC 4114.

Syllabus (PDF)

FDSC 6323

Nutraceuticals and Functional Foods (Even years, Sp):

Course will include past, present and future of nutraceuticals and functional foods, chemistry, mechanism, novel technologies, nutrigenomics, processing, healthy lifestyle, regulation, safety, marketing, international aspects, and industry project. Prerequisites: CHEM 2613 (or CHEM 3603) and CHEM 3813 and FDSC 4304 or instructor consent.

Syllabus (PDF)

FDSC 6333

Food Protein Chemistry and Functionality
(Odd years, Fa):

This course is a study in advanced food protein chemistry, including molecular structures, characterization, physiocochemical bases of food protein functionality, structure-function relationship, processing technologies to improve functionality, as well as hands-on experiences with timely, practical projects related to food proteins. Lecture and problem solving projects for 3 hours per week. Prerequisite: FDSC 4304.