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Food Science Courses for Students

2000 Level / 3000 Level / 4000 Level / 5000 Level / 6000 Level


2000 Sophomore Level Courses

2300. [AGRI 1329] Principles of Food Technology (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. Fulfills Core Technology and Applied Science requirement. 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. Fulfills Core Technology and Applied Science requirement. S. (Writing Intensive)

3000 Junior Level Courses

3100. Food Science Seminar (1:1:0). Information to prepare students to function in a competitive work environment or professional/graduate school. F, S.

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 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 (3:3:0). 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 (3:2:3). Practice in preserving fruits and vegetables. Suitable for nonmajors. F.

3305. Principles of Food Engineering (3:2:3). Prerequisite: 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.

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.

4000 Senior Level Courses

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 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. F, odd years. (Writing Intensive)

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.

4307. Poultry Processing and Products (3:2:3). Poultry meat and egg processing including functional properties, meat quality and value-added products. S.Back to Top

5000 Graduate Level Courses

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, even years.

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 covered. SSI.

5305. Research and Study Related to Cereal and Oilseed Products (3:2:3). Advanced practice in processing cereals and oilseeds. Particular emphasis on processing techniques involving new product development. S, odd years.

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.

6000 Graduate Level Courses

6000. Master’s Thesis (V1-12).

6001. Supervised Teaching (V1-3).
Supervised teaching experience at the university level.