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University Bulletin
Graduate Degree Programs

Food Science (FD SC)

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
 

FD SC 500A Fundamentals of Food Science - Microbiology (1) Overview of the field of Food Science with the focus on microbiology.
Effective: Spring 2011
 

FD SC 500B Fundamentals of Food Science - Engineering (1) Overview of the field of Food Science with the focus on engineering.
Effective: Spring 2011
 

FD SC 500C Fundamentals of Food Science - Chemistry (1) Overview of the field of Food Science with the focus on chemistry.
Effective: Spring 2011
 

FD SC 500D Fundamentals of Food Science - Nutrition (1) Overview of the applications of nutrition in the field of Food Science.
Effective: Spring 2011
 

FD SC 501 Research Methods in Food Science (2) Planning and conducting research in food science including: problem definition, experimental design, collecting and recording data, and effective communication.
Effective: Summer 2002
 

FD SC 506 Flavor Chemistry (3) Formation, analysis and release of flavors in food systems.
Effective: Fall 2003
Prerequisite: FD SC 400  

FD SC 507 Advanced Food Microbiology (3) Roles of microorganisms in food preservation, spoilage, health and disease. Recent advances in detection, tracking and control of foodborne pathogens.
Effective: Fall 2011
Prerequisite: FD SC 408 orFD SC 500A and a 400-level course either biochemistry or molecular biology  

FD SC 510 Carbohydrate Hydrocolloids (3) Physicochemical behavior of edible carbohydrate hydrocolloids, with emphasis on starch and selected exudates, extracts, flours, and fermentation products.
Effective: Fall 1988
Prerequisite: BIOCH 401  

FD SC 514 Food Physical Chemistry (3) Physical principles underlying food structure and quality.
Effective: Fall 2011
Prerequisite: FD SC 400 orFD SC 500C  

FD SC 521 (AGBIO 521) Food Defense: Prevention Planning for Food Processors (3) Course prepares current and aspiring professionals to learn, recognize and apply measures to prevent intentional contamination of the food supply.
Effective: Fall 2016
 

FD SC 526 Microbial Physiology of Foodborne Organisms (3) A current literature-based course investigating the mechanisms by which foodborne bacteraia (beneficial and pathogenic) grow, survive, and react to environments encountered in foods and during food processing.
Effective: Fall 2015
Prerequisite: B M B 401 orB M B 450  

FD SC 534 (NUTR 534) Readings in Ingestive Behavior (1 per semester/maximum of 6) Students lead discussions of original research in the field of ingestive behavior; focus on food intake in particular.
Effective: Summer 2014
 

FD SC 590 Colloquium (1-3) Continuing seminars which consist of a series of individual lectures by faculty, students or outside speakers.
Effective: Spring 1987
 

FD SC 596 Individual Studies (1-9) Creative projects, including nonthesis research, that are supervised on individual basis and fall outside the scope of formal courses.
Effective: Spring 1987
 

FD SC 597 Special Topics (1-9) Formal courses given on a topical or special interest subject which may be offered infrequently; several different topics may be taught in one year or term.
Effective: Spring 1987
 

FD SC 600 Thesis Research (1-15) No description.
Effective: Fall 1983
 

FD SC 601 Ph.D. Dissertation Full Time (0) No description.
Effective: Fall 1983
 

FD SC 602 Supervised Experience in College Teaching (1-3 per semester/maximum of 6) Supervised experience in the development of instructional materials, the organization and conduct of lectures/laboratories, the evaluation and counseling of students.
Effective: Fall 1983
 

FD SC 603 Foreign Academic Experience (1-12) Foreign study and/or research approved by the food science program constituting progress toward the degree.
Effective: Fall 2010
 

FD SC 610 Thesis Research Off Campus (1-15) No description.
Effective: Fall 1983
 

FD SC 611 Ph.D. Dissertation Part-Time (0) No description.
Effective: Fall 1983
 

Last Import from UCM: November 18, 2017 3:00 AM

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