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Food Science (FD SC)

FD SC 105 (GHA) (S T S 105) Food Facts and Fads (3) Impact on society and the individual of modern food technology, food laws, additives, etc.; historical, current, and futuristic aspects.
Effective: Spring 2004
 

FD SC 197 Special Topics (1-9) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
Effective: Fall 2001
 

FD SC 200 Introductory Food Science (3) General overview and principles; food constituents and properties; quality and safety; preservation methods; processing animal and plant products.
Effective: Summer 2007
Prerequisite: CHEM 110  

FD SC 201 Introductory Food Science Practicum (1) Demonstration to illustrate actual chemical reactions in food systems and visits to campus and area food processing operations.
Effective: Fall 1984
Prerequisite: or concurrent:FD SC 200  

FD SC 205 Food Plant Sanitation (3) Organization and administration of food plant sanitation with emphasis on the production and maintenance of safe, wholesome food products.
Effective: Spring 1997
Prerequisite: FD SC 200  

FD SC 206 Improving Food Quality (3) Modern philosophies coupled with practical information on improving product quality, including topics on HACCP, SPC, recall procedures and customer relations.
Effective: Spring 1997
Prerequisite: FD SC 200  

FD SC 207 (AN SC 207) Animal Products Technology (2) Composition, safety, palatability, preservation, and processing of foods from animals, impact of animal production and handling practices on product properties.
Effective: Spring 2003
 

FD SC 208 (AN SC 208) Animal Products Technology Laboratory (1) Harvesting and processing of foods from animals; hands-on and demonstration exercises; industry procedures for processing meat, milk, and egg products.
Effective: Spring 2003
Prerequisite: or concurrent:AN SC 207  

FD SC 280H (GH) (PHIL 280H) Food, Values, and Health (3) The perceived relatinship between food and health, emphasizing the conceptual nature of both; and how values contribute to the relationship.
Effective: Spring 2007
 

FD SC 297 Special Topics (1-9) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
Effective: Fall 2001
 

FD SC 397 Special Topics (1-9) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
Effective: Fall 2001
 

FD SC 400 Food Chemistry (4) Chemical properties of food constituents as influenced by processing and storage.
Effective: Fall 2009
Prerequisite: CHEM 202 . Prerequisite or concurrent:B M B 211, B M B 212  

FD SC 404 Sensory Evaluation of Foods (3) Sensory evaluation of food, methods of test analyses, panel selection and training, taste sensation theory, consumer testing methods.
Effective: Spring 2001
Prerequisite: STAT 250 Junior standing  

FD SC 405 Food Engineering Principles (3) Engineering principles of importance to food manufacturing, including units, dimensions, mass and energy balance, fluid flow, rheology, heat transfer, and psychrometrics.
Effective: Spring 2009
Prerequisite: MATH 110, PHYS 250  

FD SC 406 Physiology of Nutrition (3) Physiological mechanisms involved in thirst and appetite, digestion, absorption, utilization of nutrients, respiration, and body temperature regulation.
Effective: Spring 2001
Prerequisite: B M B 211  

FD SC 407 Food Toxins (2) Microbiological and chemical aspects of food poisoning; toxicological principles; case histories and prevention of problems.
Effective: Winter 1978
Prerequisite: senior standing in food science or related majors  

FD SC 408 Food Microbiology (2) Significance of microorganisms in food commodities, microbial spoilage, food- borne infections, and intoxication; methods of preservation, processing, and control.
Effective: Fall 2009
Prerequisite: MICRB 201, MICRB 202  

FD SC 409W Laboratory in Food Microbiology (3) Methods of isolation, detection of spoilage, pathogenic microorganisms in foods; effects of processing and preservation on survival of food microorganisms.
Effective: Fall 2009
Prerequisite: MICRB 202 . Prerequisite or concurrent:FD SC 408  

FD SC 410 Chemical Methods of Food Analysis (3) Qualitative and quantitative determinations of food constituents.
Effective: Spring 2001
Prerequisite: B M B 212, FD SC 400  

FD SC 411 Managing Food Quality (2) Principles and applications of Hazard Analysis Critical Control Points. Statistical tools for the control and improvement of food quality.
Effective: Summer 1999
Prerequisite: FD SC 408, STAT 250  

FD SC 413 Science and Technology of Plant Foods (3) Physical and chemical behavior of plant-based raw materials and ingredients, with emphasis on parameters influencing finished product quality.
Effective: Fall 2009
Prerequisite: FD SC 405, FD SC 400, FD SC 408, FD SC 410  

FD SC 414 Science and Technology of Dairy Foods (3) Physical and chemical behavior of dairy-based raw materials and ingredients, with emphasis on parameters influencing finished product specifications.
Effective: Fall 2009
Prerequisite: FD SC 405, FD SC 400, FD SC 408, FD SC 410  

FD SC 415 Science and Technology of Muscle Foods (3) Physical and chemical properties of muscle food commodities, with emphasis on muscle-based ingredients in formulated foods.
Effective: Fall 2009
Prerequisite: FD SC 405, FD SC 400, FD SC 408, FD SC 410  

FD SC 417 Food Laws and Regulations (2) Historic and current aspects of government control of doing business with food (emphasis on the Food, Drug, and Cosmetic Act).
Effective: Summer 1989
Prerequisite: FD SC 200  

FD SC 423 Pollutant Impacts on Foods (1) Fate and flow of pollutants; case studies of human exposure to specific pollutants.
Effective: Summer 1989
Prerequisite: 6 credits in biology or chemistry  

FD SC 430 Unit Operations in Food Processing (3) Thermal processing, refrigeration, freezing, dehydration, and concentration in the food industry, including effects on food quality; food packaging; waste management.
Effective: Fall 2009
Prerequisite: FD SC 405, FD SC 400, FD SC 408  

FD SC 495 Internship (1-18) Supervised off-campus, nongroup instruction including field experiences, practica, or internships. Written and oral critique of acitvity required.
Effective: Summer 1992
Prerequisite: prior approval of proposed assignment by instructor  

FD SC 496 Independent Studies (1-18) Creative projects, including research and design, which are supervised on an individual basis and which fall outside the scope of formal courses.
Effective: Fall 1983
 

FD SC 497 Special Topics (1-9) Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.
Effective: Fall 1983
 

FD SC 497A Bioactive Components in Foods (2) Lecture course covering the occurrence, evidence for activity, potential uses, and safety of important classes of non-nutrient biologically-active food components.
Effective: Fall 2009 Ending: Fall 2009
 

FD SC 497B Food Safety and Sanitation for Food Manufacturers (1) A self-paced Internet-based course on food safety and sanitary practices for commercial manufacturers of food products.
Effective: Fall 2009 Ending: Fall 2009
 

FD SC 497E Food and Agricultural Systems in Costa Rica (2) Develop an understanding of global food and agricultural systems through firsthand observation of food production and processing activities in Costa Rica.
Effective: Spring 2010 Ending: Spring 2010 Future: Spring 2010
 

FD SC 497G Molecular Biology Methods for Food Microbiology (3) Lecture and laboratory-based course covering DNA-based methods for detecting and tracking microorganisms in food products.
Effective: Fall 2009 Ending: Fall 2009
 

Last Import from UCM: November 21, 2009 3:00 AM