FD SC 601 Food Chemistry I 4(3,3) Basic composition, structure, and properties of food and the chemistry of changes occurring during processing utilization. Offered fall semester of even-numbered years only. Preq:BIOCH 305 or consent of instructor.
FD SC 602 Food Chemistry II 4(3,3) Application of theory and procedures for quantitative and qualitative analysis of food ingredients and food products. Methods for protein, moisture, lipid, carbohydrate, ash, fiber, rancidity, color, and vitamin analyses and tests for functional properties of ingredients are examined. Offered spring semester of odd-numbered years only. Preq: BIOCH 305 or consent of instructor.
FD SC 604 Food Preservation and Processing 3(3,0) Principles of food preservation applied to flow processes, ingredient functions, and the importance of composition and physical characteristics of foods related to their processing; product recalls and product development concepts. Preq: Physics and organic chemistry or biochemistry.
FD SC 606 Food Preservation and Processing Laboratory 1(0,3) Laboratory exercises on preservation methods, equipment utilized, and processes followed in food manufacture. Coreq: FD SC 404.
FD SC 607 Quantity Food Production 2(1,3) Principles of the production of food in quantity for use in food service systems, Emphasis is on functions of components of foods and of ingredients in food, on the quality of the final product, on safe production of food, and on proper use of equipment. Coreq: FD SC 306, 404.
FD SC 608 Food Process Engineering 4(3,3) Study of basic engineering principles and their application in food processing operations. The relation between engineering principles and fundamentals of food processing is emphasized. Preq: FD SC 214, CH 102, MTHSC 106, PHYS 207 or 200 or 122 or consent of instructor.
FD SC 810 Chemical and Biochemical Aspects of Foods 4(4,0) Chemical, biochemical, and functional properties of food components and their interactions in food emulsions, foams, colloids, and gel and solution states; the influences of processing on isolation, utilization, and production of the constituents using techniques based on constituent properties. Preq: BIOCH 623 and FD SC 401 or consent of instructor.
FD SC 811 Physical and Thermophysical Properties of Foods 3(3,0) Principles involved in relating physical and thermophysical properties to food quality. Includes standard methods and instruments to determine texture and the relationship of physical properties to sensory evaluation; interrelationships of chemical structure and physical properties in food processing operations. Preq: FD SC 810 or consent of instructor.
FD SC 812 Microbiological Aspects of Food Systems 3(3,0) Function and characteristics of microorganisms in the utilization and manufacture of food products; food fermentations, microbially induced chemical and physical changes, environmental aspects, and production of food ingredients and resources. Preq: MICRO 407 or equivalent or consent of instructor.
FD SC 815 Food Service Systems Management 4(3,3) Management of the procurement, production, distribution, and service of food that meets nutrition guidelines, cost parameters, and consumer acceptance criteria; supervision of customer satisfaction systems, marketing functions, and human resource systems.
FD SC 820 Selected Topics in Food Science 1-3(1-3,0) Special topics in food science not covered in other courses. May be repeated for a maximum of nine credits.
FD SC 821 Selected Topics 1-4(0,3-12) Independent research investigation in food science areas not conducted in other courses. May be repeated for a maximum of 12 credits. Preq: Consent of instructor.
FD SC 851 Food Science Seminar 1(1,0) Current research and related developments in food science reviewed by faculty, students, and invited lecturers.
FD SC 852 Food Science Seminar 1(1,0) Continuation of FD SC 851.
FD SC 891 Master's Thesis Research 1-12