Courses — Food Science

FSTC 605 Chemistry of Foods 3 credits Chemistry of dairy foods and meats relating to their composition and characteristic properties important to their subsequent manufacture into food products. Prerequisite: BICH 410 or 603.

FSTC 606 Microbiology of Foods 3 credits Nature and function of beneficial and defect-producing bacteria in foods; foodborne illness, effects of processing, storage, and distribution; techniques for isolation and identification from foods.

FSTC 607 Physiology and Biochemistry of Muscle as Food 3 credits Biochemical, histological, anatomical, and physical characteristics of muscle cells and factors associated with transformation of muscle cells into meat. Prerequisite: BICH 410 or approval of department head.

FSTC 611 Poultry Processing and Distribution Technology 4 credits Poultry and egg composition, mechanisms of poultry and egg quality preservation, effects of storage environments, time, and product treatment; evaluation of commercial methods of product assembly, processing, distribution, and quality control; evaluation of physical, microbiological, functional, and chemical methods of quality determination.

FSTC 630 Cereal Grains for Human Food 4 credits Fundamental concepts of dry milling, wet milling, oil extraction, baking, malting, brewing, storage, sanitation, and quality evaluation and control interrelated with physical and biochemical properties of cereals and their products; use of instruments and techniques to evaluate cereal quality. Prerequisite: Approval of instructor.

FSTC 631 Food Carbohydrates 3 credits Chemistry, structure, functionality, and nutritional properties of food carbohydrates; fiber chemistry, functionality and nutritional properties, artificial sweeteners, starch structure and functionality, and hydrocolloid functionality. Prerequisite: BICH 410. Offered in alternate years.

FSTC 634 Oilseed Proteins for Foods 3 credits World production, composition, processing technologies, uses of products (oil, meal, protein concentrates and isolates, and texturized products) in feeds and foods; present and potential food applications of oilseed proteins. Prerequisites: CHEM 228, 317. Offered in alternate years.

FSTC 635 Oil and Fat Food Products 3 credits Composition, properties, and reactions; sources, handling, and storage of raw materials; extraction refining and bleaching; hydrogenation, deodorization, esterification and interesterification; fractionation; uses in salad oils, shortenings, margarine, bakery products, and other foods. Prerequisites: CHEM 228, 317. Offered in alternate years.

FSTC 644 Food Quality 3 credits Physical, chemical, and biological properties of foods; fundamental attributes of flavor, color, odor, and texture; esthetic, ethnic, and nutritional requirements; role of additives; regulatory standards and quality control regimen; current techniques in food investigations. Field trip required for which departmental fee may be assessed to cover costs.

FSTC 647 Technology of Meat Processing and Distribution 3 credits Quantitative and qualitative characteristics of meat and meat products as related to food technology processing operations; manufacturing, preservation, packaging, and merchandising.

FSTC 657 Hazard Analysis and Critical Control Point System 3 credits Examination of the Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices (GMP) and standard operating procedures (SOP) development; team-building and implementation into industry operations.

FSTC 667 Industrial Processed Meat Operations 3 credits Application of scientific principles and business practices to manufactured meat products; interrelationships among marketing, manufacturing, product development, regulatory compliance, and quality assurance in commercial processed meat operations. Prerequisite: Approval of instructor.

FSTC 681 Seminar 1 credit Oral reports and discussions of current research and developments in food technology designed to broaden understanding of problems and to stimulate research.

FSTC 684 Professional Internship Varies Experience in application of formal training to a commercial operation under supervision of operations manager and designated faculty member. Student will investigate matter of mutual interest and report results in a professional paper approved by the graduate committee.

FSTC 685 Directed Studies Varies Directed study of selected problems emphasizing recent developments in research techniques.

FSTC 689 Special Topics in … Varies Special topics in an identified area of food science and technology.

FSTC 691 Research Varies Investigations leading to thesis or dissertation in various areas of food science and technology.

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