Food Science and Technology
Courses for Food Science and Technology (FDST) +/-
801. Teaching Applications of Food Science (3 cr I)
Prereq: BIOS 101 and CHEM 109
FDST 801 will not count toward a food science and technology major or minor. The science of food and how food can be used in the classroom to enhance science education.
803. Food Quality Assurance (3 cr II) Lec 3.
Prereq: FDST 205; STAT 218
Quality related issues as they pertain to manufacturing, processing and/or testing of foods; food regulations, statistical process control and Hazard Analysis of Critical Control Points (HACCP).
805. Food Microbiology (BIOS 845) (3 cr I) Lec 3.
Prereq: BIOS 312, CHEM 251 and BIOC 321; or permission
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.
806. Food Microbiology Laboratory (BIOS 846) (2 cr I) Lab 6.
Prereq: Parallel registration in FDST 805 or permission
Laboratory study of the microorganisms in foods and the methods used to study them as discussed in FDST 805.
812. Cereal Technology (3 cr I) Lec 2, lab 3.
Prereq: FDST 205
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.
815. Molds and Mycotoxins in Food, Feed, and the Human Environment (3 cr I) Lec 2, lab 3.
Prereq: FDST 405/805/BIOS 445/846; and FDST 406/806/BIOS 446/845.
Offered fall semester of odd-numbered calendar years.
Occurrence, growth, and mycotoxin production of molds in human foods, animal feeds, and the 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.
819. Meat Investigations (ASCI 819) (1-3 cr, max 3 I, II, III)
Prereq: ASCI 210 or permission
Conduct independent research and study meat industry problems in processing, production, storage, and preparation of meat and meat products.
820. Fruit and Vegetable Technology (3 cr I) Lec 2, lab 3.
Prereq: FDST 205
Offered fall semester of even-numbered calendar years. Harvesting and postharvest handling of fruits and vegetables, processing and safety issues, processes of ripening and/or maturation in fresh fruits and vegetables.
825. Food Toxicology (2 cr II) Lec 2.
Prereq: FDST 805 and 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 seafoods. Basic toxicological methodology and the effects of food processing and handling on food-borne toxicants.
829. Dairy Products Technology (3 cr II) Lec 2, lab 3.
Prereq: FDST 205
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.
830. Sensory Evaluation (STAT 830) (3 cr I) Lec 2, lab 3.
Prereq: Introductory course in statistics
Offered fall semester of odd-numbered calendar years.
Food evaluation using sensory techniques and statistical analysis.
841. Functional Properties of Food (NUTR 841) (3 cr) Lec 2, lab 3.
Prereq: NUTR 340 and BIOC 321 or FDST 848 or permission
Relationship of structure and functionality of ingredients in food systems.
845. Experimental Foods (NUTR 845) (3 cr) Lec 1, lab 6.
Prereq: NUTR 340, BIOC 321 or permission
Introduction to food research; application of research techniques to selected problems.
848. Food Chemistry (3 cr I) Lec 3.
Prereq: FDST 205; CHEM 251; BIOC 321
Molecular components of various foods and the reactions of these components during the processing of foods.
849. Food Chemistry Laboratory (1 cr I) Lab 3.
Prereq: FDST 205; FDST 848 or parallel; BIOC 321
Experiments involving the isolation, purification and characterization of the molecular components of foods.
855. Microbiology of Fermented Foods (2 cr I, II) Lec 2.
Prereq: FDST 405/805
On-campus students must also register for FDST 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.
855L. Microbiology of Fermented Foods Laboratory (1 cr II) Lab 3.
Prereq: FDST 405/805 and parallel FDST 855
Offered spring semester of even-numbered years.
858. Advanced Food Analysis (3 cr II) Lec 2, lab 3.
Prereq: FDST 205, 848, and 849
Theory and application of molecular and atomic spectroscopy, immunochemistry and thermal methods to the analysis of foods. Chemical separation techniques to the isolation of food constituents.
860. Food Product Development Concepts (3 cr II) Lec 2, lab 4.
Prereq: FDST 805 and FDST 848
Develop a commercially viable food product using chemical, microbiological and sensory analysis principles, and marketing and packaging sciences.
865. Food Engineering Unit Operations (MSYM 865) (3 cr II) Lec 2, lab 3.
Prereq: FDST 363
Unit operations and their applications to food engineering.
870. Nutraceuticals and Functional Foods (3 cr II) Lec 3.
Prereq: BIOC 321 or BIOC/CHEM/BIOS 431/831.
FDST 870 is offered in odd-numbered calendar years.
Impact of natural compounds on human health. Inflammation, cancer, heart disease, and the impact of gut micro-flora on health.
*871. A Multidisciplinary Overview of Food Safety and Security (2 cr) Lec 2.
Prereq: 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.
*872. Principles of Hazard Analysis and Critical Control Point System (2 cr) Lec 2.
Prereq: 3 hrs BIOS or CHEM
The Hazard Analysis and Critical Control Point (HACCP) System and its application in the food industry.
*873. Food-borne Toxicants (2 cr) Lec 2.
Prereq: 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.
*874. Food Laws, Regulations, and the Regulatory Process (2 cr) Lec 2.
Prereq: 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.
*875. Rapid Methods in Food Microbiology (2 cr) Lec 2.
Prereq: FDST 405/805/BIOS 445/845
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.
*876. Risk Assessment for Food, Agriculture, and Veterinary Medicine (3 cr) Lec 3.
Prereq: 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.
*877. Advanced Food Microbiology and Biotechnology (3 cr) Lec 3.
Prereq: FDST 405/805/BIOS 445/845
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.
*878. Food Protection and Defense: Essential Concepts (2 cr) Lec 2.
Prereq: Admission to Food Safety and Defense certificate program; and permission
Foundational concepts relevant to protecting the food supply from intentional contamination. Section 1 addresses the nature of the policy and regulatory aspects of food defense, threats to food and agricultural systems, as well as concepts and strategies related to response and mitigation of food protection incidents. Section 2 provides an understanding of the principles required in a food defense program for a food manufacturing, warehousing, or distribution center.
*880. Advanced Food Science: Selected Topics (2-6 cr, max 6) Lec 2.
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.
*896. Independent Study in Food Science and Technology (1-5 cr)
Prereq: 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.
*899. Masters Thesis (1-10 cr)
Prereq: Admission to masters degree program and permission of major adviser
908. Topics in Advanced Food Microbiology (2-8 cr, max 8) Lec 2.
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.
951. Advanced Food Science Seminar (1 cr per sem, max 2, I, II)
Prereq: Permission
Advanced study and discussion of the scientific literature and research pertaining to food science.
996. Research in Food Science and Technology (1-8 cr, max 8)
Prereq: 6 hrs microbiology, 12 hrs chemistry, or permission
Studies and investigational work relating to chemistry, microbiology, and processing of food products.
999. Doctoral Dissertation (1-24 cr, max 55)
Prereq: Admission to doctoral degree program and permission of supervisory committee chair
Description
For a brief description of the program, application requirements and contact information, view the graduate program summary.
Department Head: Rolando A. Flores, Ph.D.
Graduate Committee Chair: Robert W. Hutkins, Ph.D.
The Department of Food Science and Technology offers graduate work leading to the master of science and doctor of philosophy degrees with a major in food science.
The Department of Food Science and Technology is located in the modern, well equipped Food Industry Complex on East Campus. The faculty are world-recognized for their research on food microbiology, food chemistry, food engineering, microbial genomics, and gut ecology. The research environment is challenging, interactive, and exciting. Graduate students have access to a wide variety of state-of-the-art instruments for conducting cutting edge research on molecular biology and genomics of foodborne and intestinal bacteria, detection and analysis of allergens and toxins, nutraceuticals and their properties, metabolomics and proteomics, predictive microbiology and fuzzy logic modeling, and structure/function of novel food ingredients.
Applicants to the graduate program in Food Science and Technology must have a degree in food science, microbiology, biochemistry, engineering, nutrition, biology, chemistry, or other related field. Undergraduate work should include organic chemistry, calculus, and physics. Deficiencies in these requirements can be made up during the first year of graduate study. In addition to the general requirements of the Graduate College, the verbal and quantitative parts of the Graduate Record Examination are also required and for students whose native language is not English, a TOEFL score of at least 577 paper (90 Internet, 233 computer) is required. All applicants should also provide three letters of recommendation, a 1-2 page Statement of Academic and Professional Goals, and a current resume.
