Courses offered in the Department of Food Science and Technology

170 Wine and Beer in Western Culture U  3  DELWICHE or CULBERTSON

The 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  SMITH AND MANGINO

Food 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.

 

H208 Food: Fact and Fiction U 5 VODOVOTZ

Introduction to controversial topics in food science and nutrition that are found in popular media.

Wi Qtr. 3 1.5-hr. cl.  Prereq: Honors or Scholars program members or permission of instructor.

 

210 Dairy Products Evaluation U  2  ALVAREZ

Major commercial dairy products are evaluated following the rules of the National Dairy Products Evaluation Contest. Travel may be required.

Sp Qtr. 1 3-hr cl. Prereq: Permission of instructor. This course is graded S/U.

 

401 Introduction to Food Processing U  3  HARPER, BALASUBRAMANIAM and GIUSTI

Unit operations in food processing, basic elements of food processing equipment, product formulation, food manufacturing, quality control, cleaning, and sanitizing.

Au, Sp Qtrs. 1 cl, 2 3-hr labs.

 

410 HACCP Analysis U  3  CORNELIUS

Principles 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 U  5  MANGINO

Ten 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  Alcohol and Society U 5 ROEHRIG or LEE
The historical, nutritional, medical, social, technical, and economic aspects of the use of beverage and industrial alcohol. 

Au, Wi Qtrs. 2 2-hr cl.
 

601 Food Analysis U G  5  MIN

Basic 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-SAONA

Intensive 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 ALVAREZ

Principles 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  BARRINGER

Commercial 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-SANOA

Chemical 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  DELWICHE

Fundamentals 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 Food Microbiology  YOUSEF

 

636.01 Food Microbiology Lecture U G  3

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

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  PASCALL and MCKAY

Food laws, regulations and the technical control of processed foods.

Wi Qtr. 3 cl. Prereq: 401.

 

648 Essentials of Food Plant Operation U G  3  HARRIS

An 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  PASCALL

A 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 HARRIS

Development 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.

 

694 Advanced Sensory Topics U G DELWICHE

Covers a wide variety of advanced sensory topics including probabilistic modeling, sequential sensitivity analysis, and sorting.

Su Qtr. 3 cl. Prereq: 632

 

696 Technical Problem Solving U G  5  BARRINGER

Analysis 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.

 

799 Teaching Experience in Food Science and Nutrition G  1-6

Teaching 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 MIN

Chemical 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 MIN

Chemical, physical, and biological properties of food lipids.

Wi Qtr. 3 cl.

 

822 Food Proteins G  3 MANGINO

Sources 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.

 

833 Research Methods in Food Science G  4  VODOVOTZ

Methods 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 Seminar G 1

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.

    850.01 Food Science   DELWICHE and RODRIGUEZ-SAONA

    Wi, Sp qtrs.
 

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.

TOP