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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
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