Food Science Graduate Course Descriptions
5210. Grant Writing (2:2:0). Prerequisite: Ph.D. program or consent
of instructor. Development of grant proposals for submission to
funding agencies. Agency identification, proposal development,
budgets, project management and agency relations.
5301. Study in Food Microbiology (3:2:3). Isolation and identification
of organisms surviving process treatment of food products.
Techniques in maintaining culture and shelf-life quality for
fermented foods. Organized lecture and individualized laboratories.
S, even years.
5302. Chemical and Instrumental Analyses of Agricultural Products
(3:2:3). Application of chemical, chromatographic, and
spectroscopic methods in analysis of agricultural products. F,
5303. Study in Food Chemistry (3:2:3). Analysis of food components
and changes in their characteristics due to processing treatments.
Laboratory techniques in instrumental analysis. Organized
lectures and individualized lab study. F, odd years.
5304. Rheological Properties of Food Materials (3:3:0). Students
will learn rheological properties of food and biomaterials
as well as their applications in the food industry. Rheological
characterizations of both solid and liquid foods will be
5307. Topics in Food Science (3:3:0). Students work on subjects of
individual interest but opportunity is given for interaction with
fellow students in the course. May be repeated for credit. F, S, SS.
5309. Current Topics in Food Microbiology (3:3:0). Understand and
discuss current topics in food microbiology. Focus on current
scientific literature, current methodologies and data evaluation
and interpretation. May be repeated for credit. F.
5310. Food Sanitation Management (3:3:0). Food-borne pathogens
and their control in a foodservice and retail setting. Topics
include sanitation, food hygiene, FDA Model Food Code, and
HACCP. Provides certification in applied food service sanitation
management. F, S, SSII.
5311. Modeling Transport in Food and Biomaterials (3:3:0). Modeling
of transport processes for food and biomaterials using finite
element method and commercial software.
6000. Master’s Thesis (V1-12).
6001. Supervised Teaching (V1-3). Supervised teaching experience
at the university level.