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 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
Last Import from UCM: May 18, 2013 3:00 AM