FDST801
Teaching Applications of Food ScienceCrosslisted with FDST 401

Prerequisites: BIOS 101 and CHEM 109

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
Course Format:LEC

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
Course Format:LEC

Credit Hours:3

ACE:

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

Prerequisites: BIOS 312; CHEM 251; BIOC 321.

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.

This course is a prerequisite for: FDST 460, FDST 860; FDST 908B

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

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
Course Format:LAB

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
Course Format:LEC

Credit Hours:3

ACE:

FDST815
Molds and Mycotoxins in Food, Feed, and the Human EnvironmentCrosslisted with FDST 415

Prerequisites: FDST 405/805/BIOS 445/845 and FDST 406/806/BIOS 446/846.

Description: Occurrence, growth, and mycotoxin production of molds in human foods, animal feeds, and the human environment. Spoilage, mycotoxin production conditions, toxicity, and pathological effects. Culture media, methods and techniques for enumerating and identifying molds, 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
Course Format:LEC

Credit Hours:3

ACE:

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

Prerequisites: ASCI 210 or permission.

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
Course Format:LEC

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
Course Format:LEC

Credit Hours:3

ACE:

FDST825
Food ToxicologyCrosslisted with FDST 425

Prerequisites: FDST 405/805, BIOC 321, or equivalent, or permission.

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
Course Format:LEC

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
Course Format:LEC

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
Course Format:LEC

Credit Hours:3

ACE:

FDST841
Functional Properties of FoodCrosslisted with FDST 441, NUTR 441, NUTR 841

Prerequisites: NUTR 245 and BIOC 321; or FDST 448.

Description: Relationship of structure and functionality of ingredients in food systems.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

FDST842
Omnivore's Digestive-Tract MicrobiomeCrosslisted with FDST 442

Prerequisites: BIOS 312 or equivalent

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
Course Format:LEC
Offered:SPRING

Credit Hours:3

ACE:

FDST845
Experimental FoodsCrosslisted with FDST 445, NUTR 445, NUTR 845

Prerequisites: NUTR 244 and 245; BIOC 321.

Description: Introduction to food research. Application of research techniques to selected problems.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

FDST848
Food ChemistryCrosslisted with FDST 448

Prerequisites: FDST 205; CHEM 251; BIOC 321.

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

This course is a prerequisite for: FDST 460, FDST 860

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:3

ACE:

FDST849
Food Chemistry LaboratoryCrosslisted with FDST 449

Prerequisites: FDST 205; FDST 448/848 or parallel; BIOC 321.

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

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:LAB

Credit Hours:1

ACE:

FDST855
Microbiology of Fermented FoodsCrosslisted with FDST 455

Prerequisites: FDST 405/805

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
Course Format:LEC

Credit Hours:2

ACE:

FDST855L
Microbiology of Fermented Foods LaboratoryCrosslisted with FDST 455L

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

Course details
Credit Hours:1
Max credits per semester:1
Max credits per degree:1
Course Format:LAB

Credit Hours:1

ACE:

FDST858
Advanced Food AnalysisCrosslisted with FDST 458

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
Course Format:LEC

Credit Hours:3

ACE:

FDST860
Food Product Development Concepts ICrosslisted with FDST 460

Prerequisites: FDST 805 and 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
Course Format:LEC

Credit Hours:3

ACE:

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

Prerequisites: FDST/MSYM 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
Course Format:LEC

Credit Hours:3

ACE:

FDST870
Nutraceuticals and Functional FoodsCrosslisted with FDST 470

Prerequisites: BIOC 321 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
Course Format:LEC

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
Course Format:LEC

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
Course Format:LEC

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
Course Format:LEC

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
Course Format:LEC

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
Course Format:LEC

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
Course Format:LEC

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
Course Format:LEC

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
Course Format:LEC

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
Course Format:LEC

Credit Hours:2-6

ACE:

FDST880A
Food Carbohydrates
Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:2

ACE:

FDST880E
Food Flavors
Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

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
Course Format:LEC

Credit Hours:2

ACE:

FDST880P
Food Proteins
Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:2

ACE:

FDST896
Independent Study in Food Science and Technology

Prerequisites: 12 hrs FDST or closely related areas or permission

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
Course Format:IND

Credit Hours:1-5

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
Course Format:IND

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
Course Format:LEC

Credit Hours:2-8

ACE:

FDST908A
Food Biotechnology

Description: Microbial genetics and recombinant DNA technology as applied to food science. Includes modification and improvement of microorganisms important in food fermentations; effects of bacteriophages in food fermentations; enzyme engineering; principles of plant and animal tissue culture; bioprocess engineering and down stream processing; DNA probe and monoclonal antibody technology; and regulatory and ethical aspects of biotechnology.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:2

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
Course Format:LEC

Credit Hours:2

ACE:

FDST908D
Food Mycology

Description: Food borne filamentous micro-fungi or molds. Culture media and methods. Techniques for enumerating and identifying molds belonging to the genera Aspergillus, Penicillium, Fusarium, Alternaria, Cladosporium, Rhizopus, Mucor and others. Food spoilage by molds, mycotoxin production and pathological effects.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:2

ACE:

FDST908E
Readings in Food Microbiology

Description: Primarily a literature course that focuses on current topics in food microbiology. Articles from food microbiology, as well as other applied and basic microbiology journals reviewed and discussed. Recent advances in methodology and microbiological techniques emphasized.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

Credit Hours:2

ACE:

FDST908J
Gastrointestinal Microbiology

Description: Introduction to the complex microbial populations that inhabit the gastrointestinal tracts of human and non-ruminant animals, and how they impact their hosts. Aspects of gut microbiota having medical or agricultural applications.

Course details
Credit Hours:2
Max credits per semester:2
Max credits per degree:2
Course Format:LEC

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
Course Format:LEC

Credit Hours:1-2

ACE:

FDST996
Research in Food Science and Technology

Prerequisites: 6 hrs microbiology, 12 hrs chemistry, or permission

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
Course Format:IND

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
Course Format:IND

Credit Hours:1-24

ACE: