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University Bulletin
Undergraduate Degree Programs

These course descriptions are not being updated as of August 1, 2016. Current course descriptions are maintained in LionPATH.

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 233 (HORT 233) The Science of Winemaking (3) Introduction to the principles of wine production emphasizing basic wine grape biology, fermentation science, wine chemistry, and wine perception.
Effective: Spring 2016
Prerequisite: CHEM 110 orBIOL 110  

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 2016
Prerequisite: CHEM 202 . Prerequisite or concurrent;B M B 211, B M B 212, FD SC 200, FD SC 201  

FD SC 402 Supervised Experience in Food Science Teaching (2-3/maximum of 3 credits) Theories and experiences of teaching and learning relevant to food science and to the work of a teaching assistant.
Effective: Spring 2016
Prerequisite: Junior or senior standing in food science. Permission of program required.  

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: Fall 2016
Prerequisite: MATH 110, PHYS 250 . Prerequisite or concurrent:FD SC 200, FD SC 201  

FD SC 406W Physiology of Nutrition (3) Physiological mechanisms involved in thirst and appetite, digestion, absorption, utilization of nutrients, respiration, and body temperature regulation.
Effective: Fall 2016
Prerequisite: B M B 211 Prerequisite or concurrent:FD SC 200;FD SC 201   Concurrent: FD SC 200 ; FD SC 201

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 (3) Significance of microorganisms in food commodities, microbial spoilage, food- borne infections, and intoxication; methods of preservation, processing, and control.
Effective: Fall 2016
Prerequisite: MICRB 201, FD SC 200, FD SC 201   Concurrent: FD SC 200 FD SC 201

FD SC 409 Laboratory in Food Microbiology (2) Methods of isolation, detection of spoilage, pathogenic microorganisms in foods; effects of processing and preservation on survival of food microorganisms.
Effective: Spring 2017 Future: Spring 2017
Prerequisite: MICRB 202 Prerequisite or concurrent:FD SC 200, FD SC 201, FD SC 408  

FD SC 409W Laboratory in Food Microbiology (2) Methods of isolation, detection of spoilage, pathogenic microorganisms in foods; effects of processing and preservation on survival of food microorganisms.
Effective: Fall 2016 Ending: Fall 2016
Prerequisite: FD SC 200, FD SC 201, 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: Fall 2016
Prerequisite: B M B 212, FD SC 400 Prerequisite or concurrent:FD SC 200, FD SC 201  

FD SC 411 Managing Food Quality (3) Principles and applications of Hazard Analysis Critical Control Points. Statistical tools for the control and improvement of food quality.
Effective: Fall 2016
Prerequisite: FD SC 200, FD SC 201, FD SC 408, STAT 250  

FD SC 413 Science and Technology of Plant Foods (3) Investigate the physical and chemical behavior of plant-based raw materials and ingredients, with emphasis on parameters influencing finished product quality.
Effective: Fall 2016
Prerequisite: FD SC 200, FD SC 201 And at least 2 of the following 400 level courses:FD SC 400;FD SC 405;FD SC 408;FD SC 410  

FD SC 414 Science and Technology of Dairy Foods (3) Investigate the physical and chemical behavior of dairy-based raw materials and ingredients, with emphasis on parameters influencing finished product specifications.
Effective: Fall 2016
Prerequisite: FD SC 200, FD SC 201 And at least 2 of the following 400 level courses:FD SC 400;FD SC 405;FD SC 408;FD SC 410  

FD SC 415 Science and Technology of Muscle Foods (3) Investigate the physical and chemical properties of muscle food commodities, with emphasis on muscle-based ingredients in formulated foods.
Effective: Fall 2016
Prerequisite: FD SC 200, FD SC 201 And at least 2 of the following 400 level courses:FD SC 400;FD SC 405;FD SC 408;FD SC 410  

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 460 (INTAG 460) Food Production in Italy (1) Embedded study tour of food processing facilities abroad.
Effective: Spring 2016
Prerequisite: FD SC 400, FD SC 408 or permission of program  

FD SC 494H Honors Thesis (1-6) Independent study directed by a faculty supervisor that culminates in the production of a Food Science honors thesis.
Effective: Spring 2015
Prerequisite: junior or senior status in the Schreyer Honors College and permission of the Food Science honors advisor  

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 499 (IL) Foreign Studies (1-12 per semester/maximum of 12) Courses offered in foreign countries by individual or group instruction.
Effective: Summer 2013
 

Last Import from UCM: September 23, 2017 3:00 AM

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