Food Science and Technology (FDST)

FDST801
Teaching Applications of Food ScienceCrosslisted with FDST 401

Prerequisites: BIOS 101 and CHEM 109A and 109L

Will not count toward a FDST major or minor.

Description: Overview of the science of food and how food can be used in the classroom to enhance science education.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option

Credit Hours:3

ACE:

FDST803
Food Quality AssuranceCrosslisted with FDST 403

Prerequisites: FDST 205; STAT 218.

Description: Quality related issues as they pertain to manufacturing, processing, and/or testing of foods, with a major emphasis on food regulations, statistical process control and Hazard Analysis of Critical Control Points (HACCP).

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option

Credit Hours:3

ACE:

FDST805
Food MicrobiologyCrosslisted with BIOS 445, BIOS 845, FDST 405

Prerequisites: BIOS 312

BIOC 401 or BIOC 431 recommended

Description: Nature, physiology, and interactions of microorganisms in foods. Introduction to food-borne diseases, the effect of food processing systems on the microflora of foods, principles of food preservation, food spoilage, and foods produced by microorganisms. Food plant sanitation and criteria for establishing microbial standards for food products.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option
Offered:FALL/SPR

Credit Hours:3

ACE:

FDST806
Food Microbiology LaboratoryCrosslisted with BIOS 446, BIOS 846, FDST 406

Prerequisites: Parallel in FDST 405/805/BIOS 446/846.

Description: The microorganisms in foods and the methods used to study them.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option
Course and Laboratory Fee:$40

Credit Hours:2

ACE:

FDST812
Cereal TechnologyCrosslisted with FDST 412

Prerequisites: FDST 205.

Description: Chemistry and technology of the cereal grains. Post-harvest processing and utilization for food and feed. Current industrial processes and practices, and the theoretical basis for these operations.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option

Credit Hours:3

ACE:

FDST813
Baking TechnologyCrosslisted with FDST 413

Prerequisites: FDST 205

Description: Chemistry and technology of bakery products, including formulation, ingredient functionality, processing, and quality evaluation.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Graded
Offered:FALL

Credit Hours:3

ACE:

FDST815
Food MycologyCrosslisted with FDST 415

Prerequisites: Junior or Senior standing, 3 hours BIOS or LIFE

Description: The role of fungi in human food, including edible and poisonous mushrooms, fungi used in food processing (especially yeasts), and the occurrence, growth, and mycotoxin production of molds in human foods, animal feeds, and the human environment. Methods and techniques for culturing, enumerating and identifying molds, yeasts, and mushrooms. Analytical methods for mycotoxins, and effects of food and feed processing on mycotoxin stability.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option
Offered:FALL

Credit Hours:3

ACE:

FDST819
Meat InvestigationsCrosslisted with ASCI 419, ASCI 819, FDST 419

Prerequisites: ASCI 210

Description: Conduct independent research and study meat industry problems in processing, production, storage, and preparation of meat and meat products.

Course details
Credit Hours:1-3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option

Credit Hours:1-3

ACE:

FDST820
Fruit and Vegetable TechnologyCrosslisted with FDST 420

Prerequisites: FDST 205.

Description: Harvesting and postharvest handling of fruit and vegetables, processing and safety issues, processes of ripening and/or maturation in fresh fruits and vegetables.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option
Course and Laboratory Fee:$25

Credit Hours:3

ACE:

FDST823
Food Safety Risk Analysis

Prerequisites: Instructors' approval

Description: Risk analysis principles applied to food safety issues; quantitative approaches for risk assessment using epidemiological, statistical and simulation tools; step-by-step demonstration of quantitative risk assessment model development; methods for framing risk management questions; introduction of risk communication; real-world examples of microbial, food allergen, and chemical risk assessment.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Graded
Offered:SPRING
Course and Laboratory Fee:$100

Credit Hours:3

ACE:

FDST824
Food Safety MicrobiologyCrosslisted with FDST 424

Prerequisites: FDST 405

Description: Microbiological sampling, testing, and foodborne pathogen detection tools to support current food safety and sanitation regulatory requirements and the design and implementation of food safety management systems.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option
Offered:SPRING

Credit Hours:3

ACE:

FDST825
Food ToxicologyCrosslisted with FDST 425

Prerequisites: FDST 405/805, BIOC 401, or equivalent.

Description: Toxic substances that may be found in foods with emphasis on bacterial toxins, mycotoxins, and naturally occurring toxicants of plants, animals, and seafood. Basic toxicological methodology and the effects of food processing and handling on food-borne toxicants.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option

Credit Hours:2

ACE:

FDST826
Food Safety AuditorCrosslisted with FDST 426

Prerequisites: Major in Food Science & Technology and Senior Standing

Includes team activities such as a mock inspection of our food processing pilot plant and creating a food safety plan using a model food. Receive certification as a Preventive Controls Qualified Individual, recognized by the FDA as qualifying them to create a food safety plan.

Description: Preparation for a career that will include inspections and audits as a standard part of ensuring a safe food production chain.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Graded
Offered:SPRING

Credit Hours:2

ACE:

FDST829
Dairy Products TechnologyCrosslisted with FDST 429

Prerequisites: FDST 205

Offered spring semester of odd-numbered calendar years.

Description: Physical, chemical, and microbiological properties of milk. Principles of milk processing and manufacture of cultured dairy products, cheeses, ice cream, and concentrated dairy products.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option

Credit Hours:3

ACE:

FDST830
Sensory EvaluationCrosslisted with FDST 430, STAT 430, STAT 830

Prerequisites: Introductory course in statistics.

Description: Food evaluation using sensory techniques and statistical analysis.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option
Course and Laboratory Fee:$10

Credit Hours:3

ACE:

FDST842
My Gut, My Health, My FoodCrosslisted with FDST 442

Prerequisites: Junior or Senior standing

Description: Detailed examples and conceptual overview of studies that define the digestive tract microbial ecosystem both at the local and systemic scale in the context of omnivores such as humans and animals are presented. The concepts in focus are associated with high-dimensional datasets (or big data) used for studying these complex biosystems, and the multi-dimensional interactions between the microbiomes in its ecosystem. Topics include the host-cycle of life in health and disease in relation to the bacteria of the digestive tract, as well as the modification of their ecology due to health issues, nutrition, and microbial competition or chemical modification.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Graded
Offered:SPRING

Credit Hours:3

ACE:

FDST848
Food ChemistryCrosslisted with FDST 448

Prerequisites: FDST 205; CHEM 251; BIOC 401.

Description: Molecular components of various foods and the reactions of these components during the processing of foods.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option

Credit Hours:3

ACE:

FDST849
Food Chemistry LaboratoryCrosslisted with FDST 449

Prerequisites: FDST 205; FDST 448/848 or parallel; BIOC 401.

Description: Experiments involving the isolation, purification, and characterization of the molecular components of foods.

This course is a prerequisite for: FDST 458, FDST 858

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Grading Option:Grade Pass/No Pass Option
Course and Laboratory Fee:$20

Credit Hours:1

ACE:

FDST852
Physical Chemistry of FoodsCrosslisted with FDST 452

Prerequisites: FDST 448/848 or instructor approval.

Description: The basic theory of physical chemistry that is relevant in food science and technology. Understand and predict changes occurring in a food during processing, storage, and handling using physical chemistry theory. Design and improvement of processes to make foods having specific qualities in an efficient way.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Graded

Credit Hours:2

ACE:

FDST855
Microbiology of Fermented FoodsCrosslisted with FDST 455, MBIO 455

Prerequisites: BIOS 312

On-campus students must also register for FDST 455L/855L.

Description: Physiology, biochemistry, and genetics of microorganisms important in food fermentation. How microorganisms are used in fermentation and the effects of processing and manufacturing conditions on production of fermented foods.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option
Offered:SPRING

Credit Hours:2

ACE:

FDST855L
Microbiology of Fermented Foods LaboratoryCrosslisted with FDST 455L, MBIO 455L

Prerequisites: FDST 405/805 and parallel FDST 455/855/MBIO 455

Description: Experiments involving the microorganisms and fermentation of foods and beverages.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Grading Option:Grade Pass/No Pass Option
Offered:SPRING

Credit Hours:1

ACE:

FDST858
Advanced Food AnalysisCrosslisted with FDST 458

Prerequisites: FDST 205, 448/848, and FDST 449/849.

Description: Theory and application of molecular and atomic spectroscopy, immunochemistry and thermal methods to the analysis of foods. Chemical separation techniques for the isolation of food constituents.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option
Course and Laboratory Fee:$20

Credit Hours:3

ACE:

FDST860
Food Product Development Concepts ICrosslisted with FDST 460

Prerequisites: FDST 405/805 and FDST 448/848.

Capstone course.

Description: Develop a commercially viable food product using chemical, microbiological and sensory analysis principles, and marketing and packaging sciences.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option
Course and Laboratory Fee:$40
Experiential Learning:Case/Project-Based Learning

Credit Hours:3

ACE:

FDST865
Food Engineering Unit OperationsCrosslisted with FDST 465, AGST 465, AGST 865

Prerequisites: FDST/AGST 363.

Description: Unit operations and their applications to food processing.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option

Credit Hours:3

ACE:

FDST866
Scientific Method in Practice

The course is pass/no pass.

Description: Introduction to the concepts of scientific inquiry (the scientific method, logical fallacies, publication, scientific ethics). Practical aspects of the modern research environment (academic and non-academic career paths), scientific communication and intellectual property.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Grading Option:Pass No-Pass
Offered:SUMMER

Credit Hours:1

ACE:

FDST867
Computational Genomics for Food and Nutritional Sciences

Prerequisites: FDST 805 or BIOC 801

Prerequisite can also be any coursework in Microbiology and Biochemistry or by permission

Description: Metagenome taxonomic and functional profiling, protein functional annotation, pangenome analysis, genomic context-based genome mining, benchmark evaluation of bioinformatics tools, microbiome produced metabolites, metabolic enzymes of dietary fibers, polyphenols, and proteins

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Graded
Offered:FALL

Credit Hours:3

ACE:

FDST870
Nutraceuticals and Functional FoodsCrosslisted with FDST 470

Prerequisites: BIOC 401 or BIOC/BIOS/CHEM 431/831.

Description: Evaluation of natural compounds impact on human health. Inflammation, cancer, heart disease, and the impact of gut micro-flora on health.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option

Credit Hours:3

ACE:

FDST871
A Multidisciplinary Overview of Food Safety and Security

Prerequisites: 3 hrs BIOS or CHEM

Description: Instruction in FDST 871 is provided by numerous subject matter experts. Multidisciplinary food safety and security perspectives. Food safety policy, ag bioterrorism, border security, animal ID, food defense, and site security, risk analysis, crisis communication, epidemiology, Hazard Analysis and Critical Control Point System, and more.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option

Credit Hours:2

ACE:

FDST872
Principles of Hazard Analysis and Critical Control Point System

Prerequisites: 3 hrs BIOS or CHEM

Description: The Hazard Analysis and Critical Control Point (HACCP) System and its application in the food industry.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option

Credit Hours:2

ACE:

FDST873
Food-borne Toxicants

Prerequisites: 3 hrs BIOS or CHEM

Description: Mechanisms of action, metabolism, sources, remediation and/or detoxification, and risk assessment of major food-borne toxicants of current interest. Design of Hazard Analysis and Critical Control Point plans for use in food industries to target food-borne toxicants.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option

Credit Hours:2

ACE:

FDST874
Food Laws, Regulations, and the Regulatory Process

Prerequisites: 3 hrs FDST at 200 level or above

Description: FDST 874 has presentations by state and federal food regulators. History of the development of the current federal state food regulations. Guidelines that govern the practice of regulating the wholesomeness of red meats, poultry, and eggs.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option

Credit Hours:2

ACE:

FDST875
Rapid Methods in Food Microbiology

Prerequisites: FDST 405/805/BIOS 445/845

Description: The different types of rapid microbial detection approaches available for use in foods. Commercial reagents and detection platforms, and the "next generation" approaches currently under development in academia or industry. Challenges to detection posed by the complexity of most food matrices and the sample preparation methods for separating microorganisms from such matrices.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option

Credit Hours:2

ACE:

FDST876
Risk Assessment for Food, Agriculture, and Veterinary Medicine

Prerequisites: 3 hrs STAT

Description: Risk assessment principles as applied to biological systems. Exposure and effects characterization in human and animal health and ecological risk assessment. Risk analysis frameworks and regulatory decision-making. Introduction to quantitative methods for risk assessment using epidemiological and distributional analyses. Uncertainty analysis.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option

Credit Hours:3

ACE:

FDST877
Advanced Food Microbiology and Biotechnology

Prerequisites: FDST 405/805/BIOS 445/845

Description: Basic principles in biotechnology and applied food microbiology. Current topics of interest in food biotechnology. Introduction to recombinant DNA techniques and how they are applied to genetically modify microorganisms. The use of nucleic acids as tools of rapid detection of microorganisms in foods, basic enzyme immobilization and down-stream processing techniques, and regulatory aspects of food biotechnology.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Grading Option:Grade Pass/No Pass Option

Credit Hours:3

ACE:

FDST878
Food Protection and Defense: Essential Concepts

Prerequisites: Admission to Food Safety & Defense certificate program; and permission

Description: Foundational concepts relevant to protecting the food supply from intentional contamination. Section 1 addresses the nature of the policy and regulatory aspects of food defense, threats to food and agricultural systems, as well as concepts and strategies related to response and mitigation of food protection incidents. Section 2 provides an understanding of the principles required in a food defense program for a food manufacturing, warehousing, or distribution center.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option

Credit Hours:2

ACE:

FDST880
Advanced Food Science: Selected Topics
Course details
Credit Hours:2-6
Max credits per semester:6
Max credits per degree:6
Grading Option:Grade Pass/No Pass Option

Credit Hours:2-6

ACE:

FDST880A
Food Carbohydrates
Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option

Credit Hours:2

ACE:

FDST880L
Food Lipids

Description: n-depth discussion of: composition, quality, and chemical and physical properties and reactions of fats and oils in food systems; processing and refining of food fats and oils; manufacture of various fat and oil products; current research related to fats and oils.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option

Credit Hours:2

ACE:

FDST880P
Food Proteins
Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option

Credit Hours:2

ACE:

FDST892
Special Topics in Food Science and TechnologyCrosslisted with FDST 492

Prerequisites: FDST 205 or BIOS 312 or CHEM 251 or CHEM 253 or junior standing or higher

Description: Special topics that address current and emerging issues in food science and technology.

Course details
Credit Hours:1-6
Max credits per semester:6
Max credits per degree:24
Grading Option:Grade Pass/No Pass Option

Credit Hours:1-6

ACE:

FDST895
Graduate Internship Experience

Description: Professional experience in a food science and technology area. Experience may be with a business, government agency, organization, or a university research, extension, or teaching program.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:3
Grading Option:Pass No-Pass

Credit Hours:1

ACE:

FDST896
Independent Study in Food Science and Technology

Prerequisites: 12 hrs FDST or closely related areas

Description: Individual or group projects in research, literature review, or extension of course work under supervision and evaluation of a departmental faculty member.

Course details
Credit Hours:1-5
Max credits per semester:5
Max credits per degree:5
Grading Option:Pass No-Pass

Credit Hours:1-5

ACE:

FDST897
MS Project

Prerequisites: Admission to masters degree program

Description: Applied food science and technology experience to design, develop and complete a project to apply knowledge gained from course work to create an original body of work focusing on an area of personal or professional interest.

Course details
Credit Hours:1-3
Max credits per semester:3
Max credits per degree:6
Grading Option:Pass No-Pass

Credit Hours:1-3

ACE:

FDST899
Masters Thesis

Prerequisites: Admission to masters degree program and permission of major adviser

Course details
Credit Hours:1-10
Max credits per semester:10
Max credits per degree:99
Grading Option:Pass No-Pass

Credit Hours:1-10

ACE:

FDST908
Topics in Advanced Food Microbiology

Description: Current topics in food microbiology.

Course details
Credit Hours:2-8
Max credits per semester:8
Max credits per degree:8
Grading Option:Grade Pass/No Pass Option

Credit Hours:2-8

ACE:

FDST908B
Food Borne Pathogens

Prerequisites: FDST 805 (BIOS 845). BIOS 820, or permission. BIOC 831 and 832 recommended

Description: Survey of current research topics in the molecular biology of agents of food borne disease. Includes structure-function analyses of toxin molecules and other virulence determinants; genetic mechanisms of phenotypic variation, coordinate regulation of virulence gene expression; mobile genetic elements that contribute to pathogenesis; invasion of host tissues; and stress-response systems and survival.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option

Credit Hours:2

ACE:

FDST908E
Readings in Food Microbiology

Prerequisites: FDST 805

Description: Primarily a literature course focusing on current and emerging topics in food microbiology. Relevant articles from basic and applied microbiology journals reviewed and discussed. Emphasis on foodborne pathogen detection, testing, characterization, control, and epidemiology.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Grading Option:Graded
Offered:SPRING

Credit Hours:2

ACE:

FDST951
Advanced Food Science Seminar

Prerequisites: Permission

Description: Advanced study and discussion of the scientific literature and research pertaining to food science.

Course details
Credit Hours:1-2
Max credits per semester:2
Max credits per degree:2
Grading Option:Grade Pass/No Pass Option

Credit Hours:1-2

ACE:

FDST952
Professional Food Science Communication

Description: Best practices for science communication through practical delivery of food science and technology knowledge to a variety of audiences.

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:12
Grading Option:Graded
Offered:SPRING

Credit Hours:1

ACE:

FDST993
Professional Development Workshop

Description: Special workshops that address current and emerging skills in food science and technology. Include description specific to the workshop.

Course details
Credit Hours:1-3
Max credits per semester:3
Max credits per degree:12
Grading Option:Grade Pass/No Pass Option

Credit Hours:1-3

ACE:

FDST996
Research in Food Science and Technology

Prerequisites: 6 hrs microbiology, 12 hrs chemistry

Description: Studies and investigational work relating to chemistry, microbiology, and processing of food products.

Course details
Credit Hours:1-8
Max credits per semester:8
Max credits per degree:8
Grading Option:Grade Pass/No Pass Option

Credit Hours:1-8

ACE:

FDST999
Doctoral Dissertation

Prerequisites: Admission to doctoral degree program and permission of supervisory committee chair

Course details
Credit Hours:1-24
Max credits per semester:24
Max credits per degree:99
Grading Option:Pass No-Pass

Credit Hours:1-24

ACE: