Food Science Undergraduate Course Description
2300. Principles of Food Science (3:3:0). Basic information necessary to understand technological aspects of modern industrial food supply systems. A fundamental background in food classification, modern processing, and quality control. F, S, SS.
2302. Elementary Analysis of Foods (3:2:3). Basic laboratory practice in food product testing. Should have had a course in chemistry or other lab science. S. (Writing Intensive)
3100. Food Science Seminar (1:1:0). Information to prepare students to function in a competitive work environment or professional/graduate school.
3301. Food Microbiology (3:2:3). Prerequisite: MBIO 3400 or permission of instructor. Microorganisms important in food spoilage and in food preservation. Study of methods for preservation of food with respect to control of microbiological growth and activity. S, even years. (Writing Intensive)
3302. Advanced Food Analysis (3:2:3). Prerequisite: CHEM 2305, 2105, FDT 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.
3303. Food Sanitation (3:3:0). Principles of sanitation in food processing and food service applications. Chemical, physical, and microbiological basis of sanitation. Equipment and food product care. F, S, and SSII.
3304. Fruit and Vegetable Processing (3:2:3). Practice in preserving fruits and vegetables. Suitable for nonmajors. F.
3309. Food Safety (3:3:0). Food safety and sanitation in food manufacturing and/or processing. Topics include FDA and USDA regulations, HACCP principles, and good manufacturing practices. F, even years.
4001. Food Science Problems (V1-6). Taught on an individual basis. May be repeated for credit with permission. F, S, SS.
4303. Food Chemistry (3:2:3). Prerequisite: CHEM 2305, 2105 or permission of instructor. Chemical and physiochemical properties of food constituents. A comprehensive study of food components, their modification, and technology applications in food. F, odd years.
4304. Field Studies in Food Processing and Handling (3:1:4). Visits to food processing and handling facilities and discussions of operations. F.
4305. Processing Oilseeds and Cereal Grains for Foods (3:2:3). Physical and chemical characteristics of oilseeds and grains and their effects on processing. Introduction to processing principles and techniques. S, odd years.
4306. Dairy Products Manufacturing (3:2:3). Physical and chemical characteristics of milk and milk products. Principles involved in processing dairy foods. S.