Food Science Courses

F S 7310 Food Chemistry and Analysis (4).

Structure, composition and chemical properties of food. Prerequisite: graduate standing and 5 hours Chemistry or Biochemistry.

F S 7311 Investigation of Food Properties (3).

Study of the chemical and physical properties of foods and the interaction of food components. Lecture and laboratory. Prerequisites: graduate standing and Organic Chemistry.

F S 7314 Processing Muscle Foods (3).

Materials and technologies for the manufacture of muscle food products from red meats, poultry and seafood. Experience problem-solving through further processing of complex ingredients and develop skills by practicing operations in a pilot plant facility. Prerequisites: graduate standing and one Chemistry course and F S 3214.

F S 7315 Food Chemistry and Analysis Laboratory (3).

The quantitative determination of the constituents of food. Prerequisites: graduate standing and F S 4310 or concurrent enrollment.

F S 7330 Principles of Food Processing (4).

Basic principles of food processing, with emphasis on blanching, pasteurization, commercial sterilization, refrigeration, freezing, concentration, dehydration and packing. Impacts of processing on product quality are evaluated. Prerequisite: graduate standing.

F S 7331 Frozen, Concentrated and Dry Dairy Foods (3).

Technology, chemistry and microbiology related to transformation of milk into frozen, concentrated and dry dairy foods. Prerequisites: graduate standing and one Chemistry course and F S 3231 or equivalent.

F S 7354 Physiology and Biochemistry of Muscle as Food (3).

(same as Animal Science 7354). Basic concepts in muscle growth and development of livestock evaluating the effects of environment, welfare, nutrition and genetics regarding muscle metabolism, physiology, and the ultimate condition of muscle as food. Prerequisite: graduate standing and BIO SC 1010 or equivalent or F S 3214 or instructor's consent.

F S 7360 Food Quality Assurance (3).

Interprets regulations concerned with protection of the nation's food supply. Applies protection and sanitary practices to insure consumers of wholesome and healthful foods. Prerequisite: graduate standing and Microbiology.

F S 7370 Food Microbiology (3).

Study of bacteria, yeast and molds. Includes dominant flora, public health significance, characterization of organisms, examination of foods representative of major food groups, spoilage, preservation, food fermentations and physiological groups. Prerequisites: graduate standing and F S 2172 and one Biochemistry course or concurrent enrollment.

F S 7375 Food Microbiology Laboratory (2).

Examination of foods for microorganisms and characterization of major species. Prerequisite: graduate standing and F S 4370 or concurrent enrollment.

F S 7380 Sensory Analysis of Food (4).

Principles, theory, methodology of sensory analysis. Recommended: graduate standing and one statistics course.

F S 7941 Internship in Food Science (1-6).

Combines study, observation and employment in an area of food science and nutrition. Written reports, faculty evaluation. Prerequisites: graduate standing and one Food Science course and instructor's consent.

F S 7970 Food Product Development (3).

Capstone course integrating the various disciplines of food science to create new food products. Prerequisites: graduate standing and ENGLSH 1000, senior standing and instructor's consent.

F S 8050 Non-Thesis Research in Food Science (cr.arr.).

Original investigations, usually in connection with one of the research projects of Agricultural Experiment Station. Written report required.

F S 8085 Problems in Food Science (cr.arr.).

Individual studies include a minor research problems. Prerequisite: Masters standing.

F S 8087 Seminar in Food Science (1).

Provides students with opportunities for development in depth of advanced aspects of food science through reviews of research in progress and of current scientific publications. Prerequisite: Masters standing

F S 8090 Research in Food Science (cr.arr.).

Original investigations, usually in connection with one of the research projects of Agricultural Experiment Station. Written report required. Prerequisite: Masters standing.

F S 8401 Topics in Food Science (cr.arr.).

Specialized topics in the area of food science and nutrition. Prerequisites: graduate standing and instructor's consent.

F S 8402 Research Methods in Food Science (2).

Introduction to research. Defining research problems, developing hypotheses, searching scientific literature, designing experiments, presenting data, writing scientific papers and theses, making oral presentations. Prerequisite: graduate standing.

F S 8405 Advanced Microbiology of Foods (4).

Principles of microbial physiology, taxonomy, analytical methods applied to study of microorganisms added to foods and those causing food spoilage or food-borne illness. Roles of microorganisms in manufacture/distribution of foods. Prerequisite: F S 4370 or equivalent.

F S 8410 Food Chemistry II (4).

Study of chemical content of food, emphasizing aspects that exist uniquely in food. Prerequisite: F S 4310 or equivalent.

F S 8414 Meat Quality (3).

(same as Animal Science 8414). Discussion of factors affecting meat quality in beef, pork, lamb and poultry. Prerequisites: F S 3214 or equivalent. Graded on A/F basis only.

F S 8415 Readings in Food Science (cr.arr.).

Prerequisites: 15 hours course work in Food Science and instructor's consent.

F S 8419 Field Training in Food Science (cr.arr.).

Internships and/or field experiences under supervision. Prerequisites: graduate standing and instructor's consent.

F S 8420 Meat Investigations (3).

Discussion of literature, special reports, assigned readings, techniques, interpretation of results. Prerequisites: F S 4314 and 4310 or equivalent.

F S 8430 Food and Industrial Fermentation (3).

Microbiological, physical and chemical aspects of the utilization of microbial cultures in controlled fermentations of foods and food constituents. Prerequisites: 6 hours Microbiology and 5 hours Organic Chemistry or Biochemistry.

F S 8450 Advanced Experimental Foods (3).

Further development of the concepts and experience in planning, conducting, interpreting and reporting food preparation research. Prerequisites: one Statistics course.

F S 9085 Problems in Food Science (cr.arr.).

Individual studies include a minor research problems. Prerequisite: PhD standing.

F S 9087 Seminar in Food Science (1).

Provides students with opportunities for development in depth of advanced aspects of food science through reviews of research in progress and of current scientific publications. Prerequisite: PhD standing

F S 9090 Research in Foods Science (cr.arr.).

Original investigation of advanced nature, leading to dissertation. Prerequisite: PhD standing. Graded on a S/U basis only.

F S 9460 Advanced Food Quality Assurance (3).

Analyzes concepts of integrating laws, TQM and statistical process control into HACCP and ISO systems required for the quality of the global food industry. Prerequisites: F S 4360 or equivalent and one Statistics course.

F S 9470 Advanced Studies in the Science & Technology of Food Preservation (4).

Thermal processing of canned foods, fermentation, radiation and freeze-dehydration, food additives. Current literature, lectures, lab discussion. Prerequisites: F S 4310, 4330, 4370 or equivalents or instructor's consent.

F S 9480 Advanced Sensory - Instrumental Analyses (3).

Integration of human sensory perception with instrumental analyses. Statistical analyses will be emphasized. Advances in Sensory Techniques will be discussed. Prerequisites: F S 4380, STAT 4530 or equivalent.

Hotel and Restaurant Management

H R M 8001 Topics in Hotel and Restaurant Management (cr.arr.).

Selected current topics in field of interest.

H R M 8085 Problems in Hotel and Restaurant Management (cr.arr.).

Individual studies include a minor research problems.

H R M 8253 Strategic Human Resource Management in Hospitality (3).

This course is designed to help graduate students pursuing a managerial position in the Hospitality Industry to understand the value and the competitive advantage that strategic human resource management provide. Prerequisites: HRM 3253 or equivalent and instructors consent. Graded A/F or S/U.

H R M 8273 Advanced Hospitality Marketing (3).

This course provides students with an advanced-level view of marketing strategies in the hospitality. The course encompasses analytical readings on segmentation and positioning, relationship marketing, marketing-mix development, and other strategic approaches applicable to hospitality industries. Prerequisites: HRM 3273 or equivalent and instructors consent. Graded A/F or S/U.

H R M 8440 Functional Foods and Nutraceuticals (3).

Principles and challenges involved in developing foods with health benefits beyond basic nutrition; efficacy, safety, regulatory and marketing aspects of functional foods and nutraceuticals; current controversies and evidence of therapeutic properties of functional foods and dietary supplements. Prerequisites: BIOCHEM 3630 or equivalent and FS 4310 or equivalent or instructors consent. Graded A/F only.