Food Science Undergraduate Course Description
2300. [AGRI 1329] Principles of Food Technology (3). Basic information necessary to understand technological aspects of modern industrial food supply systems. A fundamental background in food classification, modern processing, and quality control. Fulfills core Technology and Applied Science requirement. F, S, SS.
2302. Elementary Analysis of Foods (3). Basic laboratory practice in food product testing. Should have had a course in chemistry or other lab science. Fulfills core Technology and Applied Science requirement. S.
3100. Food Science Seminar (1). Information to prepare students to function in a competitive work environment or professional/graduate school. F, S.
3301. Food Microbiology (3). Prerequisite: MBIO 3400 or 3401 or permission of instructor. Study of method for preservation of food with respect to control of microbiological growth and activity. S, even years. (Writing Intensive)
3302. Advanced Food Analysis (3). Prerequisites: CHEM 3305, 3105, FDSC 2302, or permission of instructor. Study of laboratory techniques fundamental to establishing the nutritional value and overall acceptance of foods. Investigation of food constituents and methods used in their analysis. F, even years. (Writing Intensive)
3303. Food Sanitation (3). Principles of sanitation in food processing and food service applications. Chemical, physical, and microbiological basis of sanitation. Equipment and food product care. Fulfills core Technology and Applied Science requirement. F, S, and SSII.
3304. Fruit and Vegetable Processing (3). Practice in preserving fruits and vegetables. Suitable for nonmajors. F.
3305. Principles of Food Engineering (3). Prerequisites: MATH 1320 and 1321 or higher-level math. Course provides students exposure in using food engineering principles for improving the commonly used unit operations in the food processing industry. S.
3309. Food Safety (3). Food safety and sanitation in food manufacturing and/or processing. Topics include FDA and USDA regulations, HACCP principles, and good manufacturing practices. F.
4001. Food Science Problems (V1-6). Taught on an individual basis. May be repeated for credit with permission. F, S, SS.
4303. Food Chemistry (3). Prerequisite: CHEM 3305, 3105 or permission of instructor. Chemical and physiochemical properties of food constituents. A comprehensive study of food components, their modification, and technology applications in food. (Writing Intensive) F, odd years.
4304. Field Studies in Food Processing and Handling (3). Visits to food processing and handling facilities and discussions of operations. F.
4306. Dairy Products Manufacturing (3). Physical and chemical characteristics of milk and milk products. Principles involved in processing dairy foods. S.
4307. Poultry Processing and Products (3). Poultry meat and egg processing including functional properties, meat quality and value-added products. S.