FDST101
Introductory Food Science

Description: Food composition, safety, processing, packaging, labeling, product development, food marketing and related topics.

This course is a prerequisite for: FDST 301

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

Credit Hours:2

ACE:

FDST107
Introduction to the Companion Animal Food IndustryCrosslisted with ASCI 107

Description: The companion animal food industry, products, processes, and career opportunities.

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

Credit Hours:1

ACE:

FDST131
The Science of FoodCrosslisted with CHEM 131, NUTR 131

Description: General scientific concepts in biology, chemistry, and physics using food as a model. What food is from both chemical and nutritional perspectives, and the fate of food from when it leaves the farm to when it becomes a part of the individual. Assists students in making intelligent decisions about many food related controversial issues (e.g., food irradiation, food additives, health foods).

This course is a prerequisite for: FDST 301

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
ACE Outcomes: ACE 4 Science

Credit Hours:3

ACE:ACE 4 Science

FDST131L
Science of Food Lab

Prerequisites: FDST 131 or parallel.

Description: Introduction to laboratory techniques: food chemistry, food biochemistry, food analysis, food safety microbiology, and food fermentation.

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

Credit Hours:1

ACE:

FDST132
Practical Applications in Food Science

Prerequisites: Food science and technology major or permission.

Description: Food processing, preservation, nutrition, safety, quality, marketing, and related topics. Food processing procedures and equipment. Microbiological and chemical procedures.

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

Credit Hours:1

ACE:

FDST205
Food Composition and Analysis

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.

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

Credit Hours:3

ACE:

FDST280
Contemporary Issues in Food Science

Prerequisites: CHEM 109; FDST 101 or 131.

Description: Current issues in food science, food safety problems, the impact of biotechnology on food production and processing, organic foods, functional foods and other contemporary topics.

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

Credit Hours:2

ACE:

FDST301
Chemistry of Food

Prerequisites: FDST 101 or FDST 131 or permission

FDST 301 will not count toward a FDST major.

Description: Emphasizes essential principles of chemistry and their application to food systems. Covers the molecular properties of major food components (proteins, carbohydrates and lipids) and their chemical reactions. Provides understanding of how chemistry impacts food quality and contributes to wellness.

Course details
Credit Hours:3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC
Offered:SPRING
ACE Outcomes: ACE 4 Science

Credit Hours:3

ACE:ACE 4 Science

FDST363
Heat and Mass TransferCrosslisted with MSYM 363

Prerequisites: MATH 104 or 106; MSYM 109 or PHYS 141 or 151.

Description: Fundamentals of food engineering including material and energy balances, fluid mechanics, heat transfer and mass transfer.

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

Credit Hours:3

ACE:

FDST372
Food Safety and SanitationCrosslisted with NUTR 372

Prerequisites: One course in chemistry and one course in biological sciences.

Description: Various factors that result in food illness: food allergy, natural toxins, parasites, microbial and viral food borne infections and food borne intoxications. Students will assess hazards, identify critical control points and establish monitoring and system verification procedures.

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

Credit Hours:3

ACE:

FDST396
Independent Study in Food Science and Technology

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.

Course details
Credit Hours:1-5
Max credits per semester:5
Max credits per degree:12
Course Format:IND

Credit Hours:1-5

ACE:

FDST401
Teaching Applications of Food ScienceCrosslisted with FDST 801

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:

FDST403
Food Quality AssuranceCrosslisted with FDST 803

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:

FDST405
Food MicrobiologyCrosslisted with BIOS 445, BIOS 845, FDST 805

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:

FDST406
Food Microbiology LaboratoryCrosslisted with BIOS 446, BIOS 846, FDST 806

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:

FDST412
Cereal TechnologyCrosslisted with FDST 812

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:

FDST415
Molds and Mycotoxins in Food, Feed, and the Human EnvironmentCrosslisted with FDST 815

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:

FDST419
Meat InvestigationsCrosslisted with ASCI 419, ASCI 819, FDST 819

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:

FDST420
Fruit and Vegetable TechnologyCrosslisted with FDST 820

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:

FDST425
Food ToxicologyCrosslisted with FDST 825

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:

FDST429
Dairy Products TechnologyCrosslisted with FDST 829

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:

FDST430
Sensory EvaluationCrosslisted with FDST 830, 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:

FDST441
Functional Properties of FoodCrosslisted with FDST 841, 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:

FDST442
Omnivore's Digestive-Tract MicrobiomeCrosslisted with FDST 842

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:

FDST445
Experimental FoodsCrosslisted with FDST 845, 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:

FDST448
Food ChemistryCrosslisted with FDST 848

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:

FDST449
Food Chemistry LaboratoryCrosslisted with FDST 849

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:

FDST451
Food Science and Technology Seminar

Prerequisites: Permission.

Description: Student presentations of food science literature and research.

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

Credit Hours:1

ACE:

FDST455
Microbiology of Fermented FoodsCrosslisted with FDST 855

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:

FDST455L
Microbiology of Fermented Foods LaboratoryCrosslisted with FDST 855L

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:

FDST458
Advanced Food AnalysisCrosslisted with FDST 858

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:

FDST460
Food Product Development Concepts ICrosslisted with FDST 860

Prerequisites: FDST 405/805 and 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
Course Format:LEC
ACE Outcomes: ACE 10 Integrated Product

Credit Hours:3

ACE:ACE 10 Integrated Product

FDST465
Food Engineering Unit OperationsCrosslisted with FDST 865, 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:

FDST470
Nutraceuticals and Functional FoodsCrosslisted with FDST 870

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:

FDST490
Food Industry Experience

Prerequisites: Junior or senior standing and permission.

Required seminars/discussions to be completed prior to the internship. At the completion of the internship, a written report of the experience and a seminar presentation of the same material is required.

Description: Obtain a working knowledge of the food industry and begin developing professional credentials.

Course details
Credit Hours:1-3
Max credits per semester:3
Max credits per degree:3
Course Format:LEC

Credit Hours:1-3

ACE:

FDST499H
Honors Thesis

Prerequisites: Admission to the University Honors Program and permission, AGRI 299H recommended.

Description: Conduct a scholarly research project and write a University Honors Program or undergraduate thesis.

Course details
Credit Hours:3-6
Max credits per semester:6
Max credits per degree:6
Course Format:IND

Credit Hours:3-6

ACE: