Food Science & Technology: Teaching Programs

Undergraduate Program

Courses Offered

The following undergraduate courses are offered through the Department of Food Science and Technology.

FDST 2010. Food Issues and Choices. 3 hours.

Not open to students with credit in FDST 3000.

Scientific preservation of foods. Commercial food products will be viewed from historical, cultural, nutritional, chemical, microbiological, gustatory, and regulatory perspectives. Particular emphasis will be placed on food processes and packages designed to ensure safety and enhance quality.

Offered fall and spring semesters every year.

Syllabus (pdf)

PATH(FDST) 2030. Marvelous and Malevolent Microbes. 2 hours.

Prerequisite: [(BIOL 1103 and BIOL 1103L) or (BIOL 1104 and BIOL 1104L)] or (BIOL 1107-1107L or BIOL 1108-1108L) or (CHEM 1110 and CHEM 1110L) or (CHEM 1211 and CHEM 1211L) or (CHEM 1212 and CHEM 1212L) or (PBIO 1210 and PBIO 1210L) or (PBIO 1220 and PBIO 1220L).

Not open to students with credit in AESC 2030.

Explores the diverse roles that microbes, primarily bacteria, play during production, processing, and consumption of plants and animals. Covers both beneficial and harmful situations relevant to plant, animal and human health. Includes current topics of public interest.

Offered fall semester every year.

(FDST)2040-2040L. Chocolate Chemistry. 3 hours.
Two hours lecture and 2 hours lab per week.

Prerequisite: CHEM 1211 and CHEM 1211L.

Prerequisite or corequisite: CHEM 1212 and CHEM 1212L.

Not open to students with credit in FDST 4040/6040-4040L/6040L.

The physical, chemical, functional, and nutritional properties of key compounds of chocolate will be studied. Critical principles will be demonstrated in the accompanying laboratory.

Offered fall semester every year.

Syllabus (pdf)

FDST 3000. Introduction to Food Science and Technology. 3 hours.

Undergraduate prerequisite: CHEM 1211 and CHEM 1211L.

The sources of raw materials; the processing, storage, and handling of processed foods; and the problems involved in the processing of these products.

Offered fall and spring semesters every year.

Syllabus (pdf)

(FDST)ADSC 3650-3650L. Introductory Meat Science. 3 hours.
Two hours lecture and 2 hours lab per week.

Prerequisite or corequisite: BIOL 1108-1108L.

Meat science focusing on the meat industry, role of muscle foods in the human diet, meat inspection, muscle structure and function, conversion of muscle to meat, anatomy, factors influencing meat quality, meat processing, and meat safety and quality control.

Offered spring semester every year.

FDST 3910. Food Science Internship. 3 hours.

Provides a practical educational experience while working in an operational food industry plant or laboratory.

Non-traditional format: At least ten weeks of full-time employment in a food processing plant or laboratory is required.

Offered fall, spring, and summer semesters every year.

FDST 4000. Food Science Seminar. 1 hour.

Seminar on topics in Food Science.

Not offered on a regular basis.

FDST 4010-4010L. Principles and Methods of Food Processing. 4 hours.
Two hours lecture and 6 hours lab per week.

Undergraduate prerequisite: CHEM 1212 and CHEM 1212L and (FDST 2010 or FDST 3000).

Undergraduate prerequisite or corequisite: MIBO 3000-3000L or MIBO 3500.

Principles of food preservation by chilling, freezing, dehydration, fermentation, and thermal processing. Processing methods to control microbial and enzymatic activity and to minimize chemical and physical deterioration of foods.

Offered spring semester every year.

Syllabus (pdf)

FDST(MIBO) 4030-4030L. Food Microbiology. 3 hours.
Two hours lecture and 2 hours lab per week.

Undergraduate prerequisite: MIBO 3000-3000L or MIBO 3500.

Interactions of microorganisms with food and the implications of these interactions for food preservation, safety, and fermentations. Pathogenic microorganisms associated with food. Analysis of foods for the presence of microorganisms.

Offered fall semester every year.

Syllabus (pdf)

FDST 4040-4040L. Food Chemistry. 3 hours.
Two hours lecture and 3 hours lab per week.

Undergraduate prerequisite or corequisite: FDST 2010 or FDST 3000 and [(CHEM 2100 and CHEM 2100L) or (CHEM 2211 and CHEM 2211L)].

Chemical, physical, and functional properties of food constituents and ingredients.

Offered fall semester every year.

Syllabus (pdf)

FDST 4050-4050L. Food Engineering Fundamentals. 3 hours.
Two hours lecture and 3 hours lab per week.

Undergraduate prerequisite: PHYS 1111-1111L and MATH 2200 and MATH 2200L.

Undergraduate prerequisite or corequisite: FDST 4010/6010.

Mass and energy balance, fluid flow, heat transfer, and refrigeration in food plant operations. The theory, calculations and design practices, and equipment used in these operations, as well as the physical, chemical, and microbial changes that can occur in foods in processes employing these operations.

Offered fall semester every year.

FDST 4060-4060L. Food Engineering Fundamentals. 3 hours.
Two hours lecture and 3 hours lab per week.

Undergraduate prerequisite: FDST 4050/6050-4050L/6050L or permission of department.

Phase equilibria in foods, psychrometrics, water activity, freezing, dehydration, evaporation, membrane separations, extrusion, and process control.

Offered spring semester every year.

FDST 4070. Nutritional Quality and the Effect of Technology. 3 hours.

Undergraduate prerequisite: FDST 4040/6040-4040L/6040L or BCMB(BIOL)(CHEM) 3100.

The nutritional properties of food and the effects of modern technology on nutritional quality.

Offered spring semester every year.

Syllabus (pdf)

FDST 4080-4080L. Instrumental Methods of Food Analysis. 3 hours.
Two hours lecture and 2 hours lab per week.

Undergraduate prerequisite: (CHEM 2100 and CHEM 2100L) or (CHEM 2211 and CHEM 2211L).

Spectrophotometric, colormetric, chromatographic, and potentiometric methods of analysis as applied to food. Emphasis will be placed upon correlation and interpretation of results.

Offered spring semester every year.

Syllabus (pdf)

FDST 4090-4090L. Food Quality Control. 2 hours.
One hour lecture and 2 hours lab per week.

Undergraduate prerequisite: [FDST 2010 or FDST 3000] and STAT 2000.

Designing and implementing food quality and process control programs. Monitoring and controlling process specifications and capabilities. Developing food attribute and variable control charts. Examining food sampling plans and verifying HACCP food safety plans.

Offered fall semester every year.

FDST 4100. Governmental Regulation of Food Safety and Quality. 2 hours.
Role of mandatory and optional food laws and regulations exercised by state, federal and international agencies on food quality, safety, wholesomeness, and nutrition.

Offered spring semester every year.

Syllabus (pdf)

FDST 4110-4110L. Food Packaging. 2 hours.
One hour lecture and 2 hours lab per week.
Undergraduate prerequisite or corequisite: FDST 3000.

Raw materials, processes, and machinery used in the transportation, storage, and marketing of packaged food products. The relationship between packaging materials, food processing operations, and product quality. Evaluation of chemical and physical properties of food package materials.

Offered fall semester every year.

FDST(MIBO) 4120-4120L. Food Fermentations. 3 hours.
Two hours lecture and 2 hours lab per week.
Undergraduate prerequisite: MIBO 3000-3000L or MIBO 3500.

Microbial and technical aspects of dairy, vegetable, meat, grain, and fruit fermentations. Products studied include cheese, sausage, beer, wine, and soy sauce.

Offered spring semester every year.

FDST 4130. Food Biotechnology. 3 hours.
Undergraduate prerequisite: BCMB(BIOL)(CHEM) 3100 or permission of department.

Recombinant DNA in food and enzyme biotechnology, tissue culture, and microbial transformations. Applications and regulations of biotechnology in the fats and oils industry.

Offered spring semester every year.

FDST(ADSC) 4140-4140L. Advanced Meat Science. 3 hours.
Two hours lecture and 2 hours lab per week.
Undergraduate prerequisite: FDST(MIBO) 4030/6030-4030L/6030L and FDST 4040/6040-4040L/6040L.

Meat processing and technology, scientific basis for meat as a food, USDA and FDA regulations governing meat processing, and the latest innovations in commercial meat processing.

Offered spring semester every year.

FDST 4200. Food Science Forum. 1 hour.
Prerequisite or corequisite: FDST 4010.

Exercises and directed discussion on the transition from the classroom into the workplace and on the cultural aspects of food. Transforming technical knowledge in food science into marketable job skills and an appreciation for cultural diversity.

Offered spring semester every year.

Syllabus (pdf)

FDST 4250-4250L. New Food Product Development. 3 hours.
Two hours lecture and 3 hours lab per week.
Undergraduate prerequisite: (FDST 4010/6010 and FDST 4040/6040-4040L/6040L) or permission of department.

New food product development, food constituents and functionality, ingredient functions and selection, sensory evaluation/application, dietary guidelines and food regulations affecting product development, new product development project management, protecting innovations, market testing.

Offered spring semester every year.

Syllabus (pdf)

(FDST)EHSC(MIBO) 4310-4310L. Environmental Microbiology. 3 hours.
Two hours lecture and 3 hours lab per week.
Undergraduate prerequisite: MIBO 3500.

Types of microorganisms in the environment; effect of environmental conditions on microbial existence; public health aspects of environmental microbiology; applications of microorganisms to solve environmental problems.

Offered spring semester every year.

FDST(EHSC)(MIBO) 4320-4320L. Microbiology of Food Sanitation. 3 hours.
Two hours lecture and 3 hours lab per week.
Undergraduate prerequisite: MIBO 3000-3000L or MIBO 3500.

Microorganisms and practices important in food industry sanitation and safety; microorganisms involved and control measures taken to prevent food borne illness, with emphasis on food process operations.

Offered spring semester every year.

FDST 4800. Special Problems in Food Science. 1-3 hours.
Prerequisite: Permission of department.

Undergraduate research problems in food science. Non-traditional format: Individual study, reading, and/or laboratory projects under the direction of a project director.

Offered fall, spring, and summer semesters every year.

(FDST) POUL 4860-4860L. Poultry Processing. 3 hours.
Two hours lecture and 3 hours lab per week.
Undergraduate prerequisite: FDST 3000 or POUL 3600 or permission of department.

Basic principles and methods of processing poultry and eggs. Broiler harvesting, slaughter, evisceration, plant sanitation, microbiology, inspection, grading, regulations, water and waste water handling, quality control and HACCP plans, and further processing.

Offered fall semester every year.

FDST 4960H. Directed Reading and/or Projects (Honors). 3 hours.
Prerequisite: Permission of Honors.

Individual study, reading, and/or projects under the direction of a faculty member. Non-traditional format: Students will complete the requirements for this course under the direction of a faculty member.

Offered fall, spring, and summer semesters every year.

FDST 4970H. Directed Reading and/or Projects (Honors). 3 hours.
Prerequisite: Permission of Honors. Individual study, reading, and/or projects under the direction of a faculty member.

Non-traditional format: Students will complete the requirements for this course under the direction of a faculty member.

Offered fall, spring, and summer semesters every year.

FDST 4990H. Honors Thesis. 3 hours.
Prerequisite: Permission of Honors. Individual research in the field of the major or in a closely related field. Non-traditional format: Students will complete the requirements for this course under the direction of a faculty member.

Offered fall, spring, and summer semesters every year.

FDST 5010-5010D. Food Formulation and Preservation. 3 hours.
Not open to students with credit in FDST 4010/6010.

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.

Offered spring semester every odd-numbered year.

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