301 Introduction to the Science and Technology of Food. 3 cr. Introduction to the science and the technology of food manufacture. Course covers the basic chemical, physical and microbiological properties of food and manipulation of these properties in the manufacture of food products. P: Declared major in food sci, dietetics, nutr sci or biol sys engr; & 1 sem of org chem, coll biol w/lab, & gen microbiol w/lab, or con reg; or cons inst.
305 Introduction to Meat Science and Technology. (Crosslisted with An Sci) 4 cr. Application of biological, technological, and economical principles to muscle and related tissue utilized for food. P: Zool 101 & 102, or Zool 151 & 152 (recommended); Chem 103.
310 Analysis of Food Products. 4 cr. Lecture and lab. Application of quantitative techniques to the determination of composition and quality of food products. P: Chem 341 or Biochem 201 or 501.
321 Food Laws and Regulations. (Crosslisted with An Sci) 1 cr. Food laws and regulations, regulatory and commerical grading standards used in the food industry. P: Jr st or cons inst.
324 Food Microbiology Laboratory. (Crosslisted with Microbio) 2 cr. Lab exercises dealing with food preservation, spoilage, and food poisoning. Isolation, identification and quantification of specific microbes occurring in foods, and food fermentations by bacteria and yeast. P: Bact 102 or 304; Bact/Food Sci 325 or con reg.
325 Food Microbiology. (Crosslisted with Microbio) 3 cr. Principles of food preservation, epidemiology of foodborne illness, agents of foodborne illness, food fermentations and biotechnology. P: Bact 101 or 303 or MM&I 301 or cons inst.
410 Food Chemistry I. 3 cr Lecture. Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, minerals, water, enzymes, pigments and flavors. P: Biochem 501 or equiv & Chem 221 or Food Sci 310.
440 Principles of Food Engineering. 3 cr Lecture. Application of engineering principles in the analysis of food process operations: material balance, fluid flow, heat transfer, dehydration, evaporation, separation process. P: One sem each of calculus & physics or cons inst.
441 Rheology of Foods and Biomaterials. (Crosslisted with BSE, ME) 3 cr. Fundamentals of rheology and rheological evaluations of food and biomaterials; structure-function relationships. P: Physics 201 or CBE 320 or ME 363 or cons inst.
464 Statistics for Food Industry Quality Control. 3 cr. Application of statistics for the purpose of monitoring and controlling food industry production. Applications of discrete and continuous distributions as tools for inferring production quality and efficiency. Topics include hypothesis formation and testing, confidence intervals, and graphics for presentation. P: Stat 201 or equiv.
512 Principles of Food Chemistry-Lab. 2 cr. Lectures and demonstrations on methodology in food chemistry; experiments on the chemistry of organic constituents; lipids, proteins, carbohydrates and other organic constituents of foods. P: Food Sci 410 or cons inst.
514 Food Chemistry II. 2 cr. Chemistry of vitamins, minerals, pigments, food additives, and potential toxicants, with emphasis on changes during processing and storage. Physiological characteristics of animal tissues postmortem and plant tissues postharvest. P: Biochem 501 & Food Sci 410, or cons inst.
515 Commercial Meat Processing. (Crosslisted with An Sci) 2 cr. Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging. P: An Sci 305 or Food Sci 410 or cons inst. Zool 101 & 102, or Zool 151 & 152 (recommended); Chem 103.
530 Food Processing I. 2 cr Lecture. Procedures used to process and preserve food on a commercial basis. Major emphasis: packaging, thermal processing, chilling, storage, freezing and milling. P: Crse in physics & crse in organic or biochem or cons inst.
532 Food Processing II. 3 cr. Procedures used to process and preserve foods on a commercial basis, with emphasis on concentration, dehydration and fractionation process, plant sanitation, and automation. P: Course in physics & a course in organic or biochem or cons inst.
542 Food Engineering Operations. (Crosslisted with BSE) 4 cr. Lectures and experiments in food engineering operations selected from topics such as: thermodynamics, transport processes, biological kinetics and bioreactor design, thermal process calculations, separation processes, process instrumentation and control, process design and economics, and the use of computers. P: Food Sci 440, Sr st, or cons inst.
550 Food Fermentations. 2 cr Lecture. Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations. Field trips. P: Food Sci 310, Chem 341 or 343, Bact 325 or cons inst.
565 Food Process Engineering. (Crosslisted with CBE) 3 cr. Application of engineering principles to the quantitative analysis of food processing systems. Physical/chemical characteristics of biological systems, flow processes, preservation processes and separation processes. P: CBE 326 & 426; Chem 345.
600 Professional Practice in Food Science. 1 cr. Addresses information retrieval, use of statistics in experimental design, professional responsibility and ethics; mechanics of writing technical reports and giving oral presentations; proposal writing; creative thinking and problem-solving. P: Sr or Grad st.
610 Food Proteins. 2 cr Lecture. Protein structure and functions; techniques of protein isolation and characterization; functional properties important in food processing. P: Biochem 501 or 601 & cons inst.
611 Chemistry and Technology of Dairy Products. 3 cr. Chemistry of milk components (i.e. protein, lipids, carbohydrate, salts, enzymes) with an emhasis on chemical and physical changes that occur during the manufacture of a range of milk products (i.e. ice cream, butter, cheese). Dairy technology and microbiological quality. P: Food Sci 310 or cons inst.
612 Food Enzymes. 2 cr. The nature of enzymes; the industrial production of enzymes and their utilization in food processing and analysis; enzymes and food deterioration; localization of enzymes in food tissues; and the future of enzymes in food research. P: Biochem 501 or 601 or cons inst.
640 Phase Transitions in Foods. 2 cr. Phase transitions, both liquid-solid and vapor-liquid, of importance in foods; crystallization processes; glass transition theory; moisture gain and loss during storage of foods. P: Grad st or cons inst.
642 Food and Pharmaceutical Separations. (Crosslisted with BSE) 2-3 cr. Basic principles of production-scale separation processes in the food and pharmaceutical industries including gravity sedimentation and centrifugation, extraction, adsorption, chromatography, precipitation, conventional and membrane filtration, crystallization, and drying. Third credit adds group term project, integrating principles with experiments, defined by students' interests. P: Cons inst.
650 Advanced Microbiology of Foodborne Pathogens. (Crosslisted with Microbio) 3 cr. Infectious and toxigenic agents of foodborne disease: detection, identification, and control methods; ecology and survival strategies of pathogens in foods; virulence mechanisms of foodborne pathogens. P: Bact/Food Sci 325 or cons inst.
670 Trends in Food Safety: Epidemiology, Physiology and Control. (Crosslisted with Microbio) 2 cr. Current trends in food safety: emerging pathogens; impact of new generation foods on ecology and physiology of pathogens; new technologies in control and detection/typing. P: Bact/Food Sci 325; Food Sci/Bact 650 or cons inst.
699 Special Problems. 1-3 cr. P: Cons inst.
704 Advanced Food Toxicology. 2 cr. Chemical hazards in foods, including methods for detection, evaluation of the safety of foodborne chemicals, biological responses to foodborne toxins, mechanisms of toxic action, and naturally-occurring foodborne toxicants. P: Chem 343 and 344, Biochem 501, Food Sci/Bact 350, or cons inst.
710 Chemistry of the Food Lipids. (Crosslisted with An Sci) 2 cr. Chemical constitution, structures, reactions, stereochemistry of fats, phospholipids, related compounds; methods of isolation, characterization; synthesis; relation of structure to physical properties. P: Biochem 601; Chem 341 or cons inst.
714 Food Flavors. 1 cr. First half of semester; lecture. Chemical definition of flavors; flavor development, preservation and deterioration; taste and odor perception; subjective flavor evaluation. P: Biochem 501 or 601; Chem 341 or 343; Food Sci 510; Stat 301; or cons inst.
716 Microbial Metabolism in Foods. 1 cr. Second half of semester. Influence of microbial metabolism on properties of foods produced by fermentations, and effect of microenvironment of foods on important metabolic pathways of microorganisms. P: Biochem 501; Bact 325 or cons inst.
718 Colloid Chemistry of Foods. 2 cr. Application of principles of colloid chemistry to various food colloids, for example, casein, milk fat globules, gelatin, gluten, starch. These systems are studied from the following standpoints: size distribution; transport behavior; suspension stability. P: Chem 561 or 565 or equiv; Biochem 501 or equiv.
799 Practicum in Food Science Teaching. 1-3 cr. Teaching experience for PhD candidates. P: Grad st & cons inst.
875 Special Topics. 1-3 cr. New graduate and courses of current interest. P: Grad st and cons inst.
900 Seminar Advanced. 1 cr. Research literature and current departmental research. P: Food Sci 600 or equiv.
990 Research. 1-12 cr. P: Cons inst.