Food Science and Technology (FDST)
Description: An orientation for majors within the Department of Food Science & Technology. Introduction to advising and university services, undergraduate research, study abroad, career paths and community building with faculty and fellow students.
Description: Food composition, safety, processing, packaging, labeling, product development, food marketing and related topics.
This course is a prerequisite for: FDST 205
Description: Covers general and food chemistry, nutrition, food microbiology, food safety and quality, standards that are enforced by regulatory agencies, and food processes applied to improve food quality, shelf life and safety.
This course is a prerequisite for: FDST 205
Description: Covers general and food chemistry, nutrition, food microbiology, food safety and quality, standards that are enforced by regulatory agencies, and food processes applied to improve food quality, shelf life and safety.
Prerequisites: Food science and technology major.
Description: Food processing, preservation, nutrition, safety, quality, marketing, and related topics. Food processing procedures and equipment. Microbiological and chemical procedures.
Description: Major components of foods, their structures, and their role in the functional and nutritional properties of foods. Chemical methods for the determination and characterization of major food components.
Description: Current issues in food science, including the impact of COVID-19 in food science, food psychology and culture, the edible cannabis industry, organic foods, obesity, world hunger, food allergens, plant-based meat and milk, food safety, GMOs, probiotics and gut health, and sustainability.
A chemistry course for non-majors taught via distance education. Will not count toward a FDST major. A previous course in chemistry or Food Science may be helpful but is not required.
Description: Emphasizes essential principles of chemistry and their application to food systems. Covers the molecular properties of food components (proteins, carbohydrates, and lipids) and their chemical reactions. Provides understanding of how chemistry impacts food quality and contributes to wellness.
Prerequisites: FDST 205
Field trips are required and may occur outside of scheduled class time.
Description: The companion animal industry, products, processes and career opportunities.
Prerequisites: Permission
Sophomore standing or higher recommended
Description: Individual or group educational experience combining classroom lectures, discussions, and/or seminars with tours to broaden the student's knowledge of specific aspects of food science and technology in a foreign country. Choice of subject matter and coordination of on- and off-campus study is at the discretion of the instructor.
Prerequisites: Permission
Description: Study tour of food industry processors and government agencies. Provide an understanding of the industry's operations and problems.
Prerequisites: Permission.
Description: Individual or group projects in research, literature review, or extension of course work under supervision and evaluation of a departmental faculty member.
Prerequisites: BIOS 312
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.
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.
Prerequisites: FDST 205
Description: Chemistry and technology of bakery products, including formulation, ingredient functionality, processing, and quality evaluation.
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.
Prerequisites: ASCI 210
Description: Conduct independent research and study meat industry problems in processing, production, storage, and preparation of meat and meat products.
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.
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.
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.
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.
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.
Prerequisites: Introductory course in statistics.
Description: Food evaluation using sensory techniques and statistical analysis.
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.
Prerequisites: Permission.
Description: Student presentations of food science literature and research.
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.
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.
Prerequisites: FDST/AGST 363.
Description: Unit operations and their applications to food processing.
Prerequisites: Permission
Sophomore standing or higher and permission
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.
Prerequisites: Permission
Sophomore standing or higher
Description: Conduct a scholarly research project investigating a specific problem.
Prerequisites: Permission
AGRI 299H recommended.
Description: Conduct a scholarly research project and write a University Honors Program or undergraduate thesis.