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 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
Food Product and Process Design for African Markets (3) A project-based, senior design course focused on the challenges of food product and process design in a cultural environment novel to U.S. students. Course topics include concept generation, prototype development, scale-up, product optimization, package design, and raw material sourcing. Students will begin with an indigenous African food from which they will develop formulae, processes and packaging for an entrepreneurial food enterprise.
Effective: Fall 2013 Ending: Fall 2013 Future: Fall 2013
FD SC 497B
Getting Ahead in Research: Learning to Communicate Scientifically (1) Developed to enhance the undergraduate food science experience. Prepares students for graduate school and provide set of skills that are applicable to any career.
Effective: Fall 2013 Ending: Fall 2013 Future: Fall 2013
Prerequisite:
so jr. or sr.
FD SC 497F
Food Systems in Italy (Travel) (0.5) Further develop an understanding and appreciation of the Italian food system by traveling to Italy and touring the various food industry sights.
Effective: Summer 2013 Ending: Summer 2013
Prerequisite:
compete in previous semesterFD SC 497F and program approval
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: Summer 2010
Prerequisite:
AGBIO 520
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 597G
Readings in Ingestive Behavior (1) Students lead discussion of original research in the field of ingestive behavior with a focus on food intake in particular.
Effective: Fall 2013 Ending: Fall 2013 Future: Fall 2013
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: May 18, 2013 3:00 AM