Food Science Course Descriptions

FSTC 201:  Food Science (3 credits)
The fundamental biological, chemical and physical scientific principles associated with the study of foods; topics include food composition and nutrition, food additives and regulations, food safety and toxicology, food processing, food engineering, food biotechnology, product development and sensory evaluation.

FSTC 210:  Horizons in Nutrition and Food Science (2 credits)
Introduction to nutrition and food science career opportunities through presentations by nutrition and food science researchers and industry professionals; addresses issues of professionalism including portfolio development, teamwork, and critical thinking skills. Cross-listed with NUTR 210.

FSTC 300:  Religious and Ethnic Foods  (3 credits)
Understanding religious and ethnic foods with application to product development, production, and nutritional practices; emphasis on different food rules and priorities with attention given to different religious and ethnic groups within the US and around the world.
Prerequisites:  Junior or senior classification or approval of instructor; basic knowledge of food science and nutrition helpful. Cross-listed with NUTR 300.

FSTC 305:  Fundamental Baking (3 credits)
Fundamentals of baking; chemical and physical properties of ingredients, methods of baking all products, fundamental reactions of dough, fermentation, and oven baking.
Prerequisite: CHEM 222 or 227 or approval of instructor.

FSTC 307:  Meats (3 credits)
Integrated studies of the meat animal processing sequence regarding the production of meat-type animals and the science and technology of their conversion to human food.
Pre­requisites: ANSC 107 and 108 or approval of department head. Cross-listed with ANSC 307.

FSTC 311:  Principles of Food Processing (3 credits) – only offered in the Fall semester
Principles and practices of canning, freezing, dehydration, pickling and specialty food manufacture; fundamental concepts of various techniques of preparation, processing, packaging, and use of additives; processing plants visited.
Prerequisite: FSTC 201; junior or senior classification or approval of department head or instructor. Cross-listed with HORT 311.

FSTC 312:  Food Chemistry (3 credits) – only offered in the Spring semester                  
The fundamental and relevant chemistry and functionality of the major food constituents (water, carbohydrates, lipids, proteins, phytochemical nutraceuticals) and study of food emulsion systems, acids, enzymes, gels, colors, flavors and toxins.
Prerequisite: FSTC 201; CHEM 227; CHEM 237 or approval of department head or instructor. Cross-listed with DASC 312. 

FSTC 313:  Food Chemistry Laboratory (1 credit), **Approved “W” Course – only offered in the Spring semester 
Laboratory exercises investigating specific molecules, such as food acids, enzymes, pigments and flavors, and chemical interactions in foods, such as oxidation reactions, emulsion systems, and functional properties from a fundamental chemistry rather than an analytical perspective.
Prerequisite: FSTC 201; CHEM 227; CHEM 237 or approval of department head or instructor. Cross-listed with DASC 313. 

FSTC 314:  Food Analysis (3 credits) – only offered in the Fall semester
Selected standard methods for assay of food components; prin­ciples and methodology of both classical and instrumental techniques in food analysis.
Prerequisite: FSTC 201; FSTC 311; CHEM 227; CHEM 237 or approval of department head or instructor. Cross-listed with DASC 314.

FSTC 315:  Food Processing Engineering Technologies (3 credits)
Elementary mechanics, power transmission, steam and steam boilers, pipes and pipe fitting, refrigeration and insulation, temperature measurement and control, electric motors, disposal of waste products, and mechanical problems as applied to foods and food processing.
Prerequisite: FSTC 201; PHYS 201; junior or senior classification or instructor approval. Cross-listed with AGSM 315. 

FSTC 326:  Food Bacteriology (3 credits)
Microbiology of human foods and accessory substances. Raw and processed foods; physical, chemical and biological phases of spoilage. Standard industry techniques of inspection and control.
Prerequisite: BIOL 206 or approval of instructor; junior or senior classification. Cross-listed with DASC 326.

FSTC 327:  Food Bacteriology (1 credit)
Laboratory to accompany FSTC 326. Cross-listed with DASC 327.

FSTC 330:  Dairy and Food Technology. (4 Credits)
Principles and practices involved in processing of milk into market milk, butter, cheese and cheese foods; fundamental principles of these processes as related to their design and control. Cross-listed with DASC 330.

FSTC 331:  Dairy and Food Technology. (4 Credits)
Manufacture of frozen, freeze-dehydrated, concen­trated and dehydrated dairy foods; fundamental aspects of freezing, concentration and dehydration of foods.
Prerequisite: FSTC 330 or approval of department head. Cross-listed with DASC 331.

FSTC 401:  Food Product Development (3 credits)
Design and develop food products using principles of food chemistry, food processing, nutrition, sensory analysis and statistics; team collaborates to improve food product characteristics to meet the needs of a changing society.
Prerequisite:  FSTC 201, FSTC 311, FSTC 312, FSTC 313, FSTC 314, FSTC 315, FSTC 326 or registration therein; senior clas­sification or approval of instructor.
NOTE:  TAKE THIS COURSE YOUR LAST SPRING SEMESTER.

FSTC 406:  Poultry Processing and Products (4 credits) **Approved “W” Course   
The science and practice of processing and products of poultry and eggs; physical, chemical, microbiological and functional characteristics of value-added poultry products as they affect consumer acceptance, efficiency of production, and regulatory approval.  
Prerequisite:  DASC 326/FSTC 326; CHEM 222; POSC 309; junior or senior classification or approval of instructor. Cross-listed with POSC 406.

FSTC 410:  Nutritional Pharmacometrics of Food Compounds (3 Credits)
Nutritional pharmacokinetics and pharmacodynamics of food compounds; specific examples of toxicological and pharmacological effects of food compounds.
Prerequisites: NUTR 202 or NUTR 203 or FSTC 201 or CHEM 222 or CHEM 227 or approval of instructor; junior or senior classification. Cross-listed with NUTR 410. 

FSTC 440:  Therapeutic Microbiology: Probiotics and Related Strategies (3 credits)
Topics relevant to alimentary (gastrointestinal) microbiology including: (i) the “normal” intestinal microbiota; (ii) probiotic and prebiotic nutritional supplements; (iii) recombinant pharmabiotics; (iv) gut-associated lymphoid tissue and mucosal immunity; (v) foodborne gastrointestinal pathogens; and (vi) fermented products as functional foods.
Prerequisties:  Undergraduate survey course in microbiology or approval of instructor; junior or senior classification. Cross-listed with NUTR 440.

FSTC 446:  Commercial Fruit and Vegetable Processing (3 credits) – offered in even numbered years
Pilot plant and laboratory operations pertaining to processed fruits, vegetables and beverages; new product development emphasized via individual laboratory projects.
Prerequisite:  FSTC 311. Cross-listed with HORT 446.

FSTC 457:  Hazard Analysis and Critical Control Point System (3 credits) –  only offered in the Fall semester              
Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices and standard operating procedures development.
Prerequisite:  FSTC 326 or approval of instructor. Cross-listed with ANSC 457.

FSTC 469:  Experimental Nutrition and Food Science Laboratory. ( 4 credits)
Investigation of nutritional intervention in animal models of metabolic and psychological disorders (e.g. obesity and depression); investigational approaches: behavioral analyses; RNA and protein analyses; reverse transcription PCR.
Prerequisites: CHEM 227; CHEM 237; junior or senior classification or approval of instructor. Cross-listed with NUTR 369. 

FSTC 471:  Critical Evaluation of Nutrition and Food Science Literature  (3 credits)Evaluation of scientific literature, research methods within in the literature, and the quality of scientific studies to produce an evidence-based review in areas specific to nutrition and food science.
Prerequisites: NUTR 202 or 203 and STAT 302; Junior or Senior classification; knowledge of technical writing helpful.  Cross-listed with NUTR 471. 

FSTC 481:  Seminar (1 credit)      ** Approved “C” Course
Guidelines and practice in journal article review and making effective technical presentations; strategies for conducting a job search; development of resumes and letters and interviewing targeted for careers in the food industry or graduate school.
Prerequisite:  Senior classification in food science and technology.  NOTE:  TAKE THIS COURSE YOUR LAST FALL SEMESTER.

FSTC 487:  Sensory Evaluation of Foods. (3 Credits)
Application of sensory science principles and prac­tices to food systems including an understanding of discriminative, descriptive and consumer sensory techniques.
Prerequisites: CHEM 222 or CHEM 228; junior or senior classification. Cross-listed with ANSC 487. 

FSTC 497:  Applied Microbiology for Foods of Animal Origin: Processing, Sanitation and Sanitary Design. (3 Credits)
Application of basic food microbiology knowledge and principles to food production processes and products; sources of microbiological contamination and their impact on food safety and spoilage; application of sanitary design and validation; testing and auditing to monitor and trouble-shoot the process.
Prerequisite: DASC 326 or FSTC 326 or FSTC 606 or equivalent. Cross-listed with ANSC 497.

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