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Food Science & Technology : Teaching Programs: Graduate Program

Master in Food Technology

Courses Offered

The following Master in Food Technology courses are offered through the Department of Food Science & Technology at the University of Georgia Gwinnett Campus .

FDST 5010E/7010E. Food Formulation and Preservation. 3 hours.
Oasis Title: FOOD FORM & PRESERV.
Not open to students with credit in FDST 4010/6010-4010L/6010L of FDST 5010/7010-5010D/7010D

Food preservation by chilling, freezing, fermentation, canning, and dehydration. Formulation of food products and interactions of food ingredients. Applications of principles to experiments in food science.

FDST 7007. Directed Project in Food Science. 1-3 hours.
Oasis Title: MFT TERM PROJECT.
Prerequisite: Permission of department.

MFT students who are not taking classes and need to complete the exit term project need access to University resources. Three credit hours are justified because of intensive need of library resources and faculty expertise.

FDST 7020E. Integration of Multidisciplinary Topics in Foods. 3 hours.
Oasis Title: FOOD SCI ESSENTIALS.
Not open to students with credit in FDST 7020.

Role of food processing on physico-chemical and functional properties and safety of foods and ingredients. Course will integrate the multi-disciplinary role of processing methods, control of microbial activity and chemical reactions affecting shelf life, and quality of foods.

Nontraditional format is electronic-based discussion using eLC live technology.

FDST 7030E. Food Biochemical Reactions. 3 hours.
Oasis Title: FOOD REACTIONS.
Prerequisite: FDST 7020 or 7020E or permission of department.
Not open to students with credit in FDST 7030.

Biochemistry and functionality of food constituents, structure and function of carbohydrates, lipids, proteins and water in foods that influence color, flavor, texture, stability and shelf life of complex food systems. Role of metabolism, fermentation reactions, recombinant DNA technology, and genetically engineered foods to food quality and quantity.

Nontraditional format is electronic-based discussion using eLC live technology.

FDST 7060E. Microbial Hazards in Food: Assessment and Control. 3 hours.
Oasis Title: MICROBIAL HAZARDS.
Prerequisite: FDST 7020 of 7020E or permission of department.
Not open to students with credit in FDST(MIBO) 4030/6030-4030L/6030L or FDST 7060.

Common infectious agents and toxins associated with food. Potential for these agents to enter the food supply, strategies for control, the development of microbiological criteria, sampling strategies, and interpretation of data will be discussed. This course will provide microbiological background for the development and implementation of HACCP programs.

Nontraditional format is electronic-based discussion using eLC live technology.

FDST 7070E. Functional Foods. 3 hours.
Oasis Title: FUNCTIONAL FOODS.
Prerequisite or corequisite: FDST 7020 or 7020E or permission of department.
Not open to students with credit in FDST 7070.

Biochemistry and physiological effects of functional food components and their roles as beneficial dietary components, sources for innovative foods and regulatory problems.

Nontraditional format is electronic-based discussion using eLC live technology.

FDST 7080E. Contemporary Advances and Issues in Food Packaging Technology. 3 hours.
Oasis Title: ADVANCED PACKAGING.
Prerequisite: FDST 7020 or 7020E or permission of department.
Not open to students with credit in FDST 7080.

In-depth critical examination of contemporary food packaging advances to facilitate objective assessments of the objectives and issues in implementation.

Nontraditional format is electronic-based discussion using eLC live technology.

FDST 7090E. Innovations in Food Processing. 3 hours.
Oasis Title: FD PROCESSING INNOV.
Prerequisite: FDST 7020 or 7020E or permission of department.
Not open to students with credit in FDST 7090.

A comprehensive overview of newly commercial, near-commercial, and development food processing technologies that might be applicable to presentation, enhancement, production, and for packaging of food products within the next ten years.

Nontraditional format is electronic-based discussion using eLC live technology.

FDST 7100. Culinary Essentials for the Food Scientist and Technologist. 3 hours. 2 hours lecture and 2 hours lab per week.
Oasis Title: CULINARY ESSENTIALS.
Prerequisite: FDST 7020 or 7020E or permission of department.

Provides an understanding of the role that culinary arts plays in effective new food product development. A combination of lecture and practical application of the basic skills and procedures required of a chef in the food processing and food product development environment.

FDST 7110E. Principles of HACCP and Microbial Spoilage for Food Professionals. 2 hours.
Oasis Title: FOOD HACCP SPOILAGE.
Prerequisite: FDST 7020 or 7020E or permission of department.
Not open to students with credit in FDST(EHSC)(MIBO) 4320/6320-4320L/6320L or FDST 7110.

Hazard analysis throughout the food production system. Identification and monitoring of critical control points. Development and verification of HACCP systems. Microbial spoilage of foods.

Nontraditional format is electronic-based discussion using eLC live technology.

FDST 7120E. Food Fermentation Technology. 1 hour.
Oasis Title: FERMENTATION TECH.
Prerequisite: FDST 7020 or 7020E or permission of department.
Not open to students with credit in FDST(MIBO) 4120/6120-4120L/6120L or FDST 7120.

Technology and quality control aspects of lactic acid and alcoholic fermented foods with emphasis on preparation of cultures, fermentation control, shelf life, formation of flavor compounds, and control over physical properties. Characteristics of probiotic cultures and prebiotic food additives will also be covered.

Nontraditional format is electronic-based discussion using eLC live technology.

FDST 7130E. Shelf Life of Packaged Foods and Beverages. 3 hours.
Oasis Title: SHELF LIFE OF FOODS
Prerequisite: FDST 7020 or 7020E or permission of department.
Not open to students with credit in FDST 7130.

Provides an in-depth understanding of shelf life of packaged foods. Students will learn factors affecting shelf life and strategies for extending shelf life which include chemical and microbial kinetics to quantify food deteriorative reactions, mass transfer theories to quantify the movement of gases and vapors through the package, and development of predictive models.

Nontraditional format is electronic-based discussion using eLC live technology.

FDST 7180E. Marketing of Value-Added Foods. 3 hours.
Oasis Title: MKT VALUE-ADDED FD.
Prerequisite: FDST 7020 or 7020E or permission of department.
Not open to students with credit in FDST 7180.

Increasing the value to consumers of foods from agricultural commodities into ready-to-eat and/or ready-to-heat-and-eat products. Quantifying the need and translating them into augmented products. Ensuring safety and retaining quality throughout the food distribution chain. Communicating the desirable attributes to all channel members and especially consumers. Concept of holistic hurdles to enhance the user benefits of food products.

Nontraditional format is electronic-based discussion using eLC live technology.

FDST 7250E. Food Product Development. 3 hours.
Oasis Title: PRODUCT DEVELOPMENT.
Prerequisite: FDST 7020 or 7020E or permission of department.
Not open to students with credit in FDST 7250.

New food product development technology. Basics of new product development process; establishment and management of a product development project; techniques used for product development, including team approach method, focus group, optimization, up-scaling, sensory evaluation, shelf life and stability testing, nutritional labeling, and HACCP plan; ingredient technology: function and selection; functionality of food components; innovations protection. The course includes case study and a project paper.

Nontraditional format is electronic-based discussion using eLC live technology.

FDST 8130E. Contemporary Issues in Minimally Processed Chilled Foods. 3 hours.
Oasis Title: CHILLED FOODS.
Prerequisite: FDST 7020 or 7020E or permission of department.
Not open to students with credit in FDST 8130.

Enumeration of minimally processed products for chilled distribution and factors affecting quality deterioration, including microbiological, enzymatic, biochemical and physical aspects. Minimal processing and refrigeration enhancements are identified, hurdle technologies probed, and questions for future work raised. Critical challenges to safety and quality of this largest and fastest-growing of all food categories are explored.

Nontraditional format is electronic-based discussion using eLC live technology.

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