FS 120: Intro to Food Science
Credit: 3
2 class hours / 3 lab hours per week
Explore the science behind basic practices of food preparation – the concept that quality, safety, sensory, and nutritional characteristics of foods are explained by composition, physical/chemical events, and processing.
FS 180: Survey of Food Science
Credit: 1
1 class hour per week
Survey current trends and explore career opportunities within the food science field as communicated by current professionals working within industry, government, and academic sectors.
FS 220: Food Law, Regulations, and Additives
Credit: 2
2 class hours per week
Learn the history, development, and enforcement of laws and regulations affecting the food industry and consumers, with emphasis on legal and regulatory issues relating to food safety, quality, grading, labeling/marketing, and international trade.
FS 230: Introduction to Food Preservation and Processing
Credit: 1
3 lab hours per week
Apply good manufacturing practices associated with food preservation (dehydration, dry mix processing, canning, simple extrusion, pasteurization, packaging) and critically evaluate these practices.
FS 330: Food Processing
Credit: 2
1 class hour / 3 lab hours per week (offered Fall and Spring semesters)
Study and apply the basic theory and principles of food processing and preservation related to thermal processing, freezing, and drying operations, as well as emerging technologies.
Pre-requisites: FS 230, FDMAT 110, FDMAT 112, MATH 109, or MATH 119
Co-requisites: FS 120, PH 105 or PH 121
FS 340: Applied Sensory Science
Credit: 2
1 class hour / 3 lab hours per week
Learn and apply principles of food sensory evaluation (taste testing), including physiology of the basic senses, sensory theory, experimental methods/applications, and statistical analysis.
FS 350: Food Chemistry
Credit: 3
2 class hours / 3 lab hours per week
Discover how water, carbohydrates, lipids, proteins, enzymes, vitamins, and minerals react and interact in foods.
Pre-requisites: CHEM 351
Co-requisites: FS 120
FS 360: Food Microbiology
Credit: 3
2 class hours / 3 lab hours per week
Study the growth, detection, and interactions of microorganisms in food related to spoilage, food-borne illness, methods of preservation, and food fermentations.
Pre-requisites: BIO 221 and BIO 222
Co-requisites: FS 120
FS 435: Dairy Processing
Credit: 4
1 class hour / 8 lab hours per week
Translate theory into practice through making a variety of dairy products, utilizing basic principles of dairy chemistry and processing.
Pre-requisites: CHEM 351, FS 330, and FS 360
FS 440: Food Engineering
Credit: 3
2 class hours / 3 lab hours per week
Learn and apply basic engineering principles including mass and energy balance, unit operations, and food rheology and fluid flow, as well as waste water management and packaging applications.
Pre-requisites: FDMAT 112 or MATH 119, and FS 330
FS 450: Food Analysis
Credit: 3
1 class hour / 6 lab hours per week
Apply principles, methods, and techniques necessary for chemical and physical analysis of food products and constituents.
Pre-requisites: CHEM 351 and FS 350
FS 490: Food Product Development
Credit: 4
1 class hour / 9 lab hours per week
Integrate food processing, chemistry, and microbiological principles to successfully develop new food products – providing a ‘capstone’ experience for all food science majors.
Pre-requisites: FS 330, FS 340, FS 350, FS 360, and Senior Standing
Co-requisites: FS 440
FS 498R: Food Science Internship
Credit: variable up to 3
Participate in a cooperative learning experience though obtaining work experience in a real-world food industry or government setting. Internships are approved and coordinated by the Department of Food and Animal Science, and typically involve a 10-12 week/40-hour a week position during a student’s off-track semester.
Pre-requisites: Enrollment requires instructor permission and prior approval of the internship arrangement, Junior Standing and completion of two 300-level Food Science courses; Course repeatable up to two times.
FS 499R: Food Science Research
Credit: variable up to 3
Participate in a mentored food science research experience under the direction of a faculty member in the area of scientific discovery, product development, sensory evaluation, etc. This experience typically involves a 14 week/15-hour a week laboratory component, as well as additional supporting activities (proposal writing, experimental design, data analysis, communication of findings, etc.) specific to the needs of the project.
Pre-requisites: Enrollment is contingent on a selection process and instructor permission, Junior Standing; Course repeatable up to two times.