Food Science & Technology: Teaching Programs

Master in Food Technology

Courses Offered

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

FDST 5010/7010-5010D/7010D. Food Formulation and Preservation. 3 hours.
Oasis Title: FOOD FORM & PRESERV.
Not open to students with credit in FDST 4010/6010-4010L/6010L.
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 7020. Integration of Multidisciplinary Topics in Foods. 3 hours.
Oasis Title: FOOD SCI ESSENTIALS.
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.

FDST 7030. Food Biochemical Reactions. 3 hours.
Oasis Title: FOOD REACTIONS.
Prerequisite: FDST 7020 or permission of department.
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.

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

FDST 7070. Functional Foods. 3 hours.
Oasis Title: FUNCTIONAL FOODS.
Prerequisite or corequisite: FDST 7020 or permission of department.
Biochemistry and physiological effects of functional food components and their roles as beneficial dietary components, sources for innovative foods and regulatory problems.

FDST 7080. Contemporary Advances and Issues in Food Packaging Technology. 3 hours.
Oasis Title: ADVANCED PACKAGING.
Prerequisite: FDST 7020 or permission of department.
In-depth critical examination of contemporary food packaging advances to facilitate objective assessments of the objectives and issues in implementation.

FDST 7090. Innovations in Food Processing. 3 hours.
Oasis Title: FD PROCESSING INNOV.
Prerequisite: FDST 7020 or permission of department.
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.

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 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 7110. Principles of HACCP and Microbial Spoilage for Food Professionals. 2 hours.
Oasis Title: FOOD HACCP SPOILAGE.
Not open to students with credit in FDST(EHSC)(MIBO) 4320/6320-4320L/6320L.
Prerequisite: FDST 7020 or permission of department.
Hazard analysis throughout the food production system. Identification and monitoring of critical control points. Development and verification of HACCP systems. Microbial spoilage of foods.

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

FDST 7180. Marketing of Value-Added Foods. 3 hours.
Oasis Title: MKT VALUE-ADDED FD.
Prerequisite: FDST 7020 or permission of department.
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.

FDST 7250. Food Product Development. 3 hours.
Oasis Title: PRODUCT DEVELOPMENT.
Prerequisite: FDST 7020 or permission of department.
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.

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