Food Science and Technology (FDST)

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

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).

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.

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

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.

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

Description: Chemistry and chemical composition of an egg. Principles, equipment, and quality assessment of egg processing and preservation operations. Nutritional role, bioactive components, and value added utilization of egg and egg products.

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.

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

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

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.

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.

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.

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.

Description: Food evaluation using sensory techniques and statistical analysis.

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.

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

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

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.

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.

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

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.

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

Description: Unit operations and their applications to food processing.

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.

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

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

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.

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

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.

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.

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.

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.

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.

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.

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.

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

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.

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

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.

Description: Current topics in food microbiology.

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.

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.

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

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

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

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