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FDSC 500A: Fundamentals of Food Science - Microbiology
Fundamentals of Food Science - Microbiology
Overview of the field of Food Science with the focus on microbiology. FD SC 500A Fundamentals of Food Science - Microbiology (1) An overview of the field of food microbiology required of all entering graduate students majoring in food science. Students will acquire knowledge of the core concepts pertaining to the general topics of food microbiology. Upon completion, the student will be familiar with the primary sources of information related to the field. The course provides background material for more advanced and specialized graduate-level courses in food science and will be offered each fall semester.
FDSC 500B: Fundamentals of Food Science - Engineering
Fundamentals of Food Science - Engineering
Overview of the field of Food Science with the focus on engineering. FD SC 500B Fundamentals of Food Science - Engineering An overview of the field of food engineering required of all entering graduate students majoring in food science. Students will acquire knowledge of the core concepts pertaining to the general topics of food engineering. Upon completion, the student will be familiar with the primary sources of information related to the field. The course provides background material for more advanced and specialized graduate-level courses in food science and will be offered each fall semester.
FDSC 500C: Fundamentals of Food Science - Chemistry
Fundamentals of Food Science - Chemistry
Overview of the field of Food Science with the focus on chemistry. FD SC 500C Fundamentals of Food Science - Chemistry (1) An overview of the chemistry underlying the properties of food. Students will be introduced to the major chemical components of food along with the reactions occurring during manufacturing and storage that can impact food quality and safety. The material will be taught through a combination of lectures and selected readings pertaining to the field of food chemistry. Upon completion, students will be able to explore how these topics can be practically addressed as research questions through the analysis of papers from recent guided readings. The course provides background material for more advanced and specialized graduate-level courses in food science and will be offered each spring semester.
FDSC 500D: Fundamentals of Food Science - Nutrition
Fundamentals of Food Science - Nutrition
Overview of the applications of nutrition in the field of Food Science. FD SC 500D Fundamentals of Food Science - Nutrition An overview of the role that nutrition research and recommendations play in labeling regulations and product development of manufactured foods. The student will acquire a very basic understanding of human carbohydrate, protein and fat metabolism and how the public health concern about chronic disease has influenced the Nutrition Facts panel and the use of health claims. Case studies of several functional ingredients (including fat replacers) developed by the food industry in response to nutrition recommendations will be examined.
FDSC 501: Research Methods in Food Science
Research Methods in Food Science
Planning and conducting research in food science including: problem definition, experimental design, collecting and recording data, and effective communication. FD SC 501 Research Methods in Food Science (2) FD SC 501 is designed to develop and improve research skills and prepare students for professional careers. The course will guide the student from problem selection to a completed research report. Along the way the student will come to appreciate the philosophical underpinnings of the research enterprise and understand how a research project is conducted in a professional and acceptable manner. The course will provide an overview of statistical techniques used for data analyses and protocols necessary to conduct research using human and animal subjects. Emphasis will be given to learning and improving written and oral communication skills. Students will learn by identifying funding sources, writing a research grant proposal and presenting the same to an audience. Subtleties of writing skills for peer-reviewed journals and corporate reports will be highlighted. Performance in the course will be evaluated based on written and oral presentations and class participation. A variety of audio-visual tools will be available to make presentations in the class. The course will be offered every spring semester.
FDSC 506: Flavor Chemistry
Formation, analysis and release of flavors in food systems.
Prerequisite: FD SC400
FDSC 507: Advanced Food Microbiology
Advanced Food Microbiology
Roles of microorganisms in food preservation, spoilage, health and disease. Recent advances in detection, tracking and control of foodborne pathogens. FD SC 507 Advanced Food Microbiology (3) FD SC507 is an intensive graduate course in food microbiology. Students will acquire knowledge of the core concepts pertaining to the roles of microorganisms in food preservation, spoilage, human health and disease. Special emphasis will be given to recent advances in molecular biology, genomics and bioinformatics that enhance the detection and tracking of foodborne pathogens. Upon completion of the course, students will be able to critically evaluate primary sources of information related to the field and be able to apply their knowledge to the development of effective risk assessment and risk management systems for ensuring food safety. Students will be able to critically analyze current food microbiology research publications and assess the quality of research publications in the field of food microbiology. Performance will be assessed through two exams, two quizzes, presenting and leading critical discussions of journal articles, and participating in class discussions. Resources will include an advanced-level text, other hardcopy and electronic resources and primary literature. The course will be offered every other year during the spring semester.
Prerequisite: FD SC408 or FD SC500A , and a 400-level course either biochemistry or molecular biology
FDSC 510: Carbohydrate Hydrocolloids
Physicochemical behavior of edible carbohydrate hydrocolloids, with emphasis on starch and selected exudates, extracts, flours, and fermentation products.
FDSC 514: Food Physical Chemistry
Food Physical Chemistry
Physical principles underlying food structure and quality. FD SC 514 Food Physical Chemistry (3) Food structure occurs over many scales ranging from the molecular to the macroscopic pieces consumed. We are interested in small scale behaviors as they determine larger scale structures and hence the bulk functionality of foods as materials (e.g., texture, physical stability). The structure of food arises from the molecular interactions of its ingredients as modified by the processing conditions applied. Food is rarely at a thermodynamic equilibrium so time-dependency and kinetics are particularly important. In this class, the students will develop an understanding of the structures occurring (e.g., crystals, gels, colloids), how they form, and how they affect the functional properties of foods.Students will gain knowledge and understanding of the relevant principles through a variety of guided readings and lectures. They will then apply this knowledge in critical discussions of primary research articles. Finally the students will use the knowledge gained in a research project where they will be asked to explain the physics associated with a specific food product or process.Students will be evaluated by a combination of in-class tests, a participation grade, examinations (mid-term and final) and a project.The course will be offered alternating spring semesters.
Sensometrics - Applied Multivariate Analysis in Sensory & Food Science
The main objective of this course is to allow each student to develop the necessary data analysis skills needed for analyzing and interpreting sensory and consumer data. Additionally, students will develop an understanding for experimental designs and statistical analyses to plan, analyze, and interpret data collected from sensory studies. Hands-on experiences in analyzing sensory data will be provided through homework assignments in each week, and discussions of appropriate literature where indicated. Topics covered in this course will include experimental design and data visualization, data analysis of discrimination tests, analysis methods for descriptive data, approaches for understanding consumer results and identifying drivers of liking, as well as novel statistical methods for alternative descriptive methods (sorting, napping, check-all-that-apply, etc.), ways of analyzing temporal sensory data, and correlating sensory data to other data, such as demographics or instrumental analyses. Discussion of current literature, where appropriate, will showcase how these methods are applied in the "real world", and further the understanding of how these methods are used, and interpreted. In addition, students will develop and further their critical thinking and communication skills.
This course aims to allow each student to develop and apply the fundamental dimensions and value of consumer insights to product development objectives; implement key qualitative, quantitative, and hybrid approaches for consumer insights; recognize, identify, and apply key consumer biases, and examine trade-offs in research and consumer behavior. Topics covered in the course start with understanding the consumer and key consumer biases and move to objective-based consumer research design including qualitative, quantitative, and hybrid approaches. In addition, research in the fuzzy front end, utilizing social listening as well as new technology in consumer research will be discussed. Throughout, an objective-based framework will be applied where the consumer is at the center and insights are developed related to how consumer interact with products. In addition, the real-world practical examples and assignments will be utilized extensively for real world application. Taken together, this will allow students to develop and further their critical thinking and communication skills.
FDSC 521: Food Defense: Prevention Planning for Food Processors
Food Defense: Prevention Planning for Food Processors
Course prepares current and aspiring professionals to learn, recognize and apply measures to prevent intentional contamination of the food supply. FD SC (AGBIO) 521 Food Defense: Prevention Planning for Food Processors (3)This course will not only provide participants with knowledge of the domestic and international food industry, but it also provides tools for food industry and homeland security professionals to develop food defense programs to protect the food supply from terroristic activities leading to intentional contamination. The course will introduce and apply: examples where intentional contamination has been used in the food industry; biological, chemical and physical hazards of primary concern in the food industry; methods for detecting hazards in the food supply; systems employed to monitor foodborne illness in the general public; management practices employed in food production to deal with recalls and other crises; vulnerabilities and mitigation procedures unique to food production; as well as agencies, resources, and tools needed to protect, prepare, and respond to intentional contamination incidents. This course is a required course for the certificate program in Agricultural Biosecurity as well as the Master of Professional Studies in Homeland Security/Agricultural Biosecurity Option. These principles also will be incorporated into a food defense plan, recall plan, and emergency preparedness plan for an assigned food establishment.
FDSC 526: Microbial Physiology of Foodborne Organisms
Microbial Physiology of Foodborne Organisms
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.
FDSC 534: Readings in Ingestive Behavior
1 Credits/Maximum of 6
Readings in Ingestive Behavior
1 Credits/Maximum of 6
Students lead discussions of original research in the field of ingestive behavior; focus on food intake in particular. FDSC 534 / NUTR 534 Readings in Ingestive Behavior (1 per semester/maximum of 6) The class provides a forum for students to learn to lead a discussion focused on original research in the field of ingestive behavior. In addition, it provides the opportunity for students to become familiar with the broad range of topics relevant to this field of research. While the primary focus is on the consumption of food, other relevant topics (obesity, eating disorders, fluid intake) also are included. Research topics include both basic and applied areas.