Food Science & Technology Courses

Courses of Instruction (FDST)

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Course Formats
ACE Outcomes
Food composition, safety, processing, packaging, labeling, product development, food marketing and related topics.
This course is a prerequisite for: FDST 205, FDST 280, FDST 301
Credit Hours: 2
Course Format: Lecture 2
Course Delivery: Classroom
FDST 107
The companion animal food industry, products, processes, and career opportunities.
Credit Hours: 1
Course Format: Lecture 1
Course Delivery: Classroom
FDST 131
The Science of FoodCrosslisted as CHEM 131, NUTR 131
General scientific concepts in biology, chemistry, and physics using food as a model. What food is from both chemical and nutritional perspectives, and the fate of food from when it leaves the farm to when it becomes a part of the individual. Assists students in making intelligent decisions about many food related controversial issues (e.g., food irradiation, food additives, health foods).
This course is a prerequisite for: FDST 131L, FDST 301
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom, Web
ACE Outcomes: 4
Prereqs:
FDST 131 or parallel.
Introduction to laboratory techniques: food chemistry, food biochemistry, food analysis, food safety microbiology, and food fermentation.
Credit Hours: 1
Max credits per degree: 1
Course Format: Lab 3
Course Delivery: Classroom
Prereqs:
Food science and technology major or permission.
Food processing, preservation, nutrition, safety, quality, marketing, and related topics. Food processing procedures and equipment. Microbiological and chemical procedures.
Credit Hours: 1
Course Format: Lab 3
Course Delivery: Classroom
Prereqs:
Recommended parallel CHEM 251.
Major components of foods, their structures, and their role in the functional and nutritional properties of foods. Chemical methods for the determination and characterization of major food components.
This course is a prerequisite for: ASCI 411, FDST 403, FDST 412, FDST 420, FDST 429, FDST 448, FDST 449, FDST 458
Credit Hours: 3
Course Format: Lab 3, Lecture 2
Course Delivery: Classroom
Prereqs:
Current issues in food science, food safety problems, the impact of biotechnology on food production and processing, organic foods, functional foods and other contemporary topics.
Credit Hours: 2
Course Delivery: Classroom
Prereqs:
FDST 301 will not count toward a FDST major.
A chemistry course for non-majors with emphasis on essential principles of chemistry and how they apply to food systems. Course overviews the molecular properties of major food components (proteins, carbohydrates and lipids) and their chemical reactions and provides understanding of the relationship between chemistry and food quality.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Web
ACE Outcomes: 4
FDST 363
Heat and Mass TransferCrosslisted as MSYM 363
Prereqs:
Fundamentals of food engineering including material and energy balances, fluid mechanics, heat transfer and mass transfer.
Credit Hours: 3
Course Format: Lecture 2, Recitation 1
Course Delivery: Classroom
FDST 372
Food Safety and SanitationCrosslisted as NUTR 372
Prereqs:
One course in chemistry and one course in biological sciences.
Various factors that result in food illness: food allergy, natural toxins, parasites, microbial and viral food borne infections and food borne intoxications. Students will assess hazards, identify critical control points and establish monitoring and system verification procedures.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
Permission.
Individual or group projects in research, literature review, or extension of course work under supervision and evaluation of a departmental faculty member.
Credit Hours: 1-5
Max credits per degree: 12
Course Delivery: Classroom
Prereqs:
FDST 401/801 will not count toward a FDST major or minor.
Overview of the science of food and how food can be used in the classroom to enhance science education.
Credit Hours: 3
Course Delivery: Classroom
FDST 403/803
Prereqs:
Quality related issues as they pertain to manufacturing, processing, and/or testing of foods, with a major emphasis on food regulations, statistical process control and Hazard Analysis of Critical Control Points (HACCP).
Credit Hours: 3
Course Delivery: Classroom
FDST 405/805
Food MicrobiologyCrosslisted as BIOS 445/845
Nature, physiology, and interactions of microorganisms in foods. Introduction to food-borne diseases, the effect of food processing systems on the microflora of foods, principles of food preservation, food spoilage, and foods produced by microorganisms. Food plant sanitation and criteria for establishing microbial standards for food products.
This course is a prerequisite for: FDST 406, FDST 415, FDST 425, FDST 455, FDST 455L, FDST 460
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom, Web
FDST 406/806
Food Microbiology LaboratoryCrosslisted as BIOS 446/846
Prereqs:
Parallel in FDST 405/805/BIOS 446/846.
The microorganisms in foods and the methods used to study them as discussed in FDST 405/805.
This course is a prerequisite for: FDST 415
Credit Hours: 2
Course Format: Lab 6
Course Delivery: Classroom
FDST 412/812
Prereqs:
Offered fall semester of odd-numbered calendar years.
Chemistry and technology of the cereal grains. Post-harvest processing and utilization for food and feed. Current industrial processes and practices, and the theoretical basis for these operations.
Credit Hours: 3
Course Format: Lab 3, Lecture 2
Course Delivery: Classroom
Offered fall semester of odd-numbered calendar years.
Occurrence, growth, and mycotoxin production of molds in human foods, animal feeds, and the human environment. Spoilage, mycotoxin production conditions, toxicity, and pathological effects. Culture media, methods and techniques for enumerating and identifying molds, analytical methods for mycotoxins, and effects of food and feed processing on mycotoxin stability.
Credit Hours: 3
Course Format: Lab 3, Lecture 2
Course Delivery: Classroom
FDST 419/819
Meat InvestigationsCrosslisted as ASCI 419/819
Prereqs:
ASCI 210 or permission.
Conduct independent research and study meat industry problems in processing, production, storage, and preparation of meat and meat products.
Credit Hours: 1-3
Max credits per degree: 3
Course Delivery: Classroom
Prereqs:
Offered fall semester of even-numbered calendar years.
Harvesting and postharvest handling of fruit and vegetables, processing and safety issues, processes of ripening and/or maturation in fresh fruits and vegetables.
Credit Hours: 3
Course Format: Lab 3, Lecture 2
Course Delivery: Classroom
FDST 425/825
Prereqs:
FDST 405/805, BIOC 321, or equivalent, or permission.
Offered spring semester of odd-numbered calendar years.
Toxic substances that may be found in foods with emphasis on bacterial toxins, mycotoxins, and naturally occurring toxicants of plants, animals, and seafood. Basic toxicological methodology and the effects of food processing and handling on food-borne toxicants.
Credit Hours: 2
Course Format: Lecture 2
Course Delivery: Classroom
Prereqs:
Offered spring semester of odd-numbered calendar years.
Physical, chemical, and microbiological properties of milk. Principles of milk processing and manufacture of cultured dairy products, cheeses, ice cream, and concentrated dairy products.
Credit Hours: 3
Course Format: Lab 3, Lecture 2
Course Delivery: Classroom
FDST 430/830
Sensory EvaluationCrosslisted as STAT 430/830
Prereqs:
Introductory course in statistics.
Offered fall semester of odd-numbered calendar years.
Food evaluation using sensory techniques and statistical analysis.
Credit Hours: 3
Course Format: Lab 3, Lecture 2
Course Delivery: Classroom
FDST 441/841
Functional Properties of FoodCrosslisted as NUTR 441/841
Prereqs:
Relationship of structure and functionality of ingredients in food systems.
This course is a prerequisite for: NUTR 449
Credit Hours: 3
Course Format: Lab 3, Lecture 2
Course Delivery: Classroom
FDST 445/845
Experimental FoodsCrosslisted as NUTR 445/845
Prereqs:
Introduction to food research. Application of research techniques to selected problems.
Credit Hours: 3
Course Format: Lab 6, Lecture 1
Course Delivery: Classroom
FDST 448/848
Molecular components of various foods and the reactions of these components during the processing of foods.
This course is a prerequisite for: FDST 449, NUTR 441, NUTR 449
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
FDST 205; FDST 448/848 or parallel; BIOC 321.
Experiments involving the isolation, purification, and characterization of the molecular components of foods.
Credit Hours: 1
Course Format: Lab 3
Course Delivery: Classroom
Prereqs:
Permission.
Student presentations of food science literature and research.
Credit Hours: 1
Course Delivery: Classroom
Prereqs:
On-campus students must also register for FDST 455L/855L.
Physiology, biochemistry, and genetics of microorganisms important in food fermentation. How microorganisms are used in fermentation and the effects of processing and manufacturing conditions on production of fermented foods.
This course is a prerequisite for: FDST 455L
Credit Hours: 2
Course Format: Lecture 2
Course Delivery: Classroom, Web
Prereqs:
FDST 405/805 and parallel FDST 455/855.
Offered spring semester of even-numbered years.
This course has no description.
Credit Hours: 1
Course Format: Lab 3
Course Delivery: Classroom
FDST 458/858
Prereqs:
Theory and application of molecular and atomic spectroscopy, immunochemistry and thermal methods to the analysis of foods. Chemical separation techniques for the isolation of food constituents.
Credit Hours: 3
Course Format: Lab 3, Lecture 2
Course Delivery: Classroom
Prereqs:
Capstone course.
Develop a commercially viable food product using chemical, microbiological and sensory analysis principles, and marketing and packaging sciences.
Credit Hours: 3
Course Format: Lab 4, Lecture 2
Course Delivery: Classroom
ACE Outcomes: 10
FDST 465/865
Food Engineering Unit OperationsCrosslisted as MSYM 465/865
Prereqs:
FDST/MSYM 363.
Unit operations and their applications to food processing.
Credit Hours: 3
Course Format: Lab 3, Lecture 2
Course Delivery: Classroom
Prereqs:
BIOC 321 or BIOC/BIOS/CHEM 431/831.
FDST 470/870 is offered in even calendar years.
Evaluation of natural compounds impact on human health. Inflammation, cancer, heart disease, and the impact of gut micro-flora on health.
Credit Hours: 3
Course Format: Lecture 3
Course Delivery: Classroom
Prereqs:
Junior or senior standing and permission.
Required seminars/discussions to be completed prior to the internship. At the completion of the internship, a written report of the experience and a seminar presentation of the same material is required.
Obtain a working knowledge of the food industry and begin developing professional credentials.
Credit Hours: 1-3
Max credits per degree: 3
Course Delivery: Classroom
FDST 499H
Prereqs:
Admission to the University Honors Program and permission, AGRI 299H recommended.
Conduct a scholarly research project and write a University Honors Program or undergraduate thesis.
Credit Hours: 3-6
Max credits per degree: 6
Course Delivery: Classroom
Prereqs:
Offered spring semester of odd-numbered calendar years. Physical, chemical and microbiological properties of milk. Principles of milk processing and manufacture of cultured dairy products, cheeses, ice cream and concentrated dairy products.
Credit Hours: 3
Course Format: Lab 3, Lecture 2
Campus:
Course Delivery: Classroom
Prereqs:
3 hrs BIOS or CHEM
Instruction in FDST *871 is provided by numerous subject matter experts. Multidisciplinary food safety and security perspectives. Food safety policy, ag bioterrorism, border security, animal ID, food defense, and site security, risk analysis, crisis communication, epidemiology, Hazard Analysis and Critical Control Point System, and more.
Credit Hours: 2
Course Format: Lecture 2
Campus:
Course Delivery: Classroom
Prereqs:
3 hrs BIOS or CHEM
The Hazard Analysis and Critical Control Point (HACCP) System and its application in the food industry.
Credit Hours: 2
Course Format: Lecture 2
Campus:
Course Delivery: Classroom
Prereqs:
3 hrs BIOS or CHEM
Mechanisms of action, metabolism, sources, remediation and/or detoxification, and risk assessment of major food-borne toxicants of current interest. Design of Hazard Analysis and Critical Control Point plans for use in food industries to target food-borne toxicants.
Credit Hours: 2
Course Format: Lecture 2
Campus:
Course Delivery: Classroom
Prereqs:
3 hrs FDST at 200 level or above
FDST 874 has presentations by state and federal food regulators. History of the development of the current federal state food regulations. Guidelines that govern the practice of regulating the wholesomeness of red meats, poultry, and eggs.
Credit Hours: 2
Course Format: Lecture 2
Campus:
Course Delivery: Classroom
The different types of rapid microbial detection approaches available for use in foods. Commercial reagents and detection platforms, and the “next generation” approaches currently under development in academia or industry. Challenges to detection posed by the complexity of most food matrices and the sample preparation methods for separating microorganisms from such matrices.
Credit Hours: 2
Course Format: Lecture 2
Campus:
Course Delivery: Classroom
Prereqs:
3 hrs STAT
Risk assessment principles as applied to biological systems. Exposure and effects characterization in human and animal health and ecological risk assessment. Risk analysis frameworks and regulatory decision-making. Introduction to quantitative methods for risk assessment using epidemiological and distributional analyses. Uncertainty analysis.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
Basic principles in biotechnology and applied food microbiology. Current topics of interest in food biotechnology. Introduction to recombinant DNA techniques and how they are applied to genetically modify microorganisms. The use of nucleic acids as tools of rapid detection of microorganisms in foods, basic enzyme immobilization and down-stream processing techniques, and regulatory aspects of food biotechnology.
Credit Hours: 3
Course Format: Lecture 3
Campus:
Course Delivery: Classroom
Offered on a rotating basis in alternate years.
A. Food Carbohydrates (2 cr I) Lec 2. Prereq: FDST 484/848; BIOC/BIOS/CHEM 431/831. Offered fall semester of even-numbered calendar years.
E. Food Flavors (2 cr I) Prereq: FDST 848 or equivalent. Offered fall semester of even-numbered calendar years. Food flavors and their sources and the instrumental, chemical, and sensory methods used to identify and evaluate them.
L. Food Lipids (2 cr I) Prereq: FDST 848 or equivalent. Offered fall semester of odd-numbered calendar years. In-depth discussion of: composition, quality, and chemical and physical properties and reactions of fats and oils in food systems; processing and refining of food fats and oils; manufacture of various fat and oil products; current research related to fats and oils.
P. Food Proteins (2 cr II) Prereq: FDST 848, or CHEM 831 or permission. Offered spring semester of even-numbered calendar years.
Credit Hours: 2-6
Max credits per degree: 6
Course Format: Lecture 2
Campus:
Course Delivery: Classroom
Prereqs:
12 hrs FDST or closely related areas or permission
Individual or group projects in research, literature review, or extension of course work under supervision and evaluation of a departmental faculty member.
Credit Hours: 1-5
Campus:
Course Delivery: Classroom
FDST 899
Prereqs:
Admission to masters degree program and permission of major adviser
This course has no description.
Credit Hours: 1-10
Campus:
Course Delivery: Classroom
Offered on a rotating basis in alternate years. Current topics in food microbiology.
A. Food Biotechnology (2 cr I) Prereq: FDST 805 (BIOS 845), BIOC 832, or permission. Offered fall semester of even-numbered calendar years.
Microbial genetics and recombinant DNA technology as applied to food science. Includes modification and improvement of microorganisms important in food fermentations; effects of bacteriophages in food fermentations; enzyme engineering; principles of plant and animal tissue culture; bioprocess engineering and down stream processing; DNA probe and monoclonal antibody technology; and regulatory and ethical aspects of biotechnology.
B. Food Borne Pathogens (2 cr II) Prereq: FDST 805 (BIOS 845). BIOS 820, or permission. BIOC 831 and 832 recommended. Offered spring semester of odd-numbered calendar years.
Survey of current research topics in the molecular biology of agents of food borne disease. Includes structure-function analyses of toxin molecules and other virulence determinants; genetic mechanisms of phenotypic variation, coordinate regulation of virulence gene expression; mobile genetic elements that contribute to pathogenesis; invasion of host tissues; and stress-response systems and survival.
E. Readings in Food Microbiology (2 cr II) Prereq: FDST 805 (BIOS 845) or permission. Offered spring semester of even-numbered calendar years.
Primarily a literature course that focuses on current topics in food microbiology. Articles from food microbiology, as well as other applied and basic microbiology journals reviewed and discussed. Recent advances in methodology and microbiological techniques emphasized.
J. Gastrointestinal Microbiology (2 cr I) Lec 2. Prereq: BIOS 312. Offered fall semester of even-numbered calendar years.
Introduction to the complex microbial populations that inhabit the gastrointestinal tracts of human and non-ruminant animals, and how they impact their hosts. Aspects of gut microbiota having medical or agricultural applications.
K. Food Mycology (2 cr I) Lec 1, lab 1. Prereq: FDST 405/805/BIOS 445/845; FDST 406/806/BIOS 446/846. Offered fall semester of odd-numbered calendar years.
Food borne filamentous micro-fungi or molds. Culture media and methods. Techniques for enumerating and identifying molds belonging to the genera Aspergillus, Penicillium, Fusarium, Alternaria, Cladosporium, Rhizopus, Mucor and others. Food spoilage by molds, mycotoxin production and pathological effects.
Credit Hours: 2-8
Max credits per degree: 8
Course Format: Lecture 2
Campus:
Course Delivery: Classroom
Prereqs:
Permission
Advanced study and discussion of the scientific literature and research pertaining to food science.
Credit Hours: 1
Max credits per degree: 2
Campus:
Course Delivery: Classroom
Prereqs:
6 hrs microbiology, 12 hrs chemistry, or permission
Studies and investigational work relating to chemistry, microbiology, and processing of food products.
Credit Hours: 1-8
Max credits per degree: 8
Campus:
Course Delivery: Classroom
Prereqs:
Admission to doctoral degree program and permission of supervisory committee chair
This course has no description.
Credit Hours: 1-24
Max credits per degree: 55
Campus:
Course Delivery: Classroom