5004: GRADUATE SEMINAR
Special topics, critical reviews, and discussions of current literature throughout a wide range of subject areas in food science and technology. May be repeated. Pass/Fail only. (1H,1C) I,II.

5014 (HNFE 5014): SENSORY EVALUATION OF FOOD
Principles of sensory evaluation including experimental methods, applications, and statistical analyses. Pre: 3234 or 4524, STAT 2004. (2H,3L,3C) I.
 FST 5014 Syllabus

5044: GLOBAL FOOD LAWS AND REGULATIONS (online)
The course explores the history, development and enforcement of laws and regulations that affect the food processing industry and food consumers. In addition, the course will examine the impact of legal and regulatory issues on food quality, safety, formulation, labeling, marketing, grading, product and process development, and international trade for the United States and other select nations. Graduate standing. Even years (3H,3C) I.
 FST 5044 Syllabus

5094: GRANT WRITING AND ETHICS
Course content will primarily focus on the grant writing process and will encompass the multidisciplinary nature of the Macromolecular Interfaces with Life Sciences (MILES) program. The grant writing tasks are designed to help you develop a research idea, develop that idea into a clear working plan, and to familiarize you with the required pieces needed to write a complete grant proposal. (3H,3C)
 FST 5094 Syllabus

5404: FOOD PACKAGING
Examines the role of food packaging in the preservation of foods in today's society. Food packaging materials will be discussed with emphasis on their interaction with food products. Specific applications of packaging materials to food groups will be discussed. Procedures to develop a new food package are incorporated in class activities. Pre: 4405. (3H,3C) II.

5514: FOOD ENZYME TECHNOLOGY
Characteristics, mechanisms, and applications of soluble enzymes currently used in food processing. Immobilized enzyme technology to include production of enzymes, immobilization techniques, changes in enzymes properties, and scale-up to commercial food application. Pre: BCHM 5115, CHEM 2536. (3H,3C) I.
 FST 5514 Syllabus

5604: ADVANCES IN FOOD MICROBIOLOGY
Critical review of current topics in food microbiology. Foodborne pathogens, toxins, analytical methodology, food spoilage, inhibition and destruction of bacteria, standards, and fermentations. Pre: BCHM 5124, 4604. (3H,3C) I.

5624: APPLIED FOOD MICROBIOLOGY AND SANITATION (online)
Overview of the causes, transmission, and epidemiology of major environmental, food-, and water-borne diseases in the food industry. Detection, monitoring, and control of important environmental pathogens. Chemical, physical, and biological sanitation to control pathogens in food, water, and the environment. Pre: Academic and/or professional background in microbiology, food safety, or environmental health. Graduate standing. Odd years (3H,3C) I.
 FST 5624 Syllabus

5974: INDEPENDENT STUDY
Pass/Fail only. Variable credit course.

5984: SPECIAL STUDY
Variable credit course.

5994: RESEARCH & THESIS
Variable credit course.

7994: RESEARCH & DISSERTATION
Variable credit course.

4014: FOOD PROD DEVELOPMENT
Application to the food industry of principles and standard practices of research and product development; functionality of food ingredients;students will work in teams to design and develop a new food product. Pre: 4604. Co: 4405, 4504. (3H,3C) I.
 FST 4014 Syllabus

4204: MARINE FOOD PRODUCTS
Fundamentals of the science and technology associated with harvesting, processing, packaging, preservation, storage, distribution, marketing, and safety of marine food products of commerce. An off-campus intensive course for students in education, business, and the physical or biological sciences. Course enrollment is limited to 20 students. Instructor consent required. (2H,3L,3C) III.

4405: FOOD PROCESSING
Basic principles, unit operations, and equipment involved in the commercially important food processing methods and unit operations; materials and containers used in food packaging; food laws, regulations, and standards. Pre: BIOL 2604 for 4405; FST 3304 for 4406. (3H,3L,4C) 4405: I; 4406: II.

4504: FOOD CHEMISTRY
Consideration of the chemical constituents of foods with emphasis on their role in determining the nutritive value, functional properties, storage characteristics and acceptability of fresh and processed foods. Pre: CHEM 2536, BCHM 2024. (3H,3C) I.
 FST 4504 Syllabus

4514: FOOD ANALYSIS
Sampling techniques and theory and practice of chemical and physical methods of food analysis for determination of food composition; application of analytical methods to quality control and food law regulation problems. Pre: CHEM 3414, FST 4504. (2H,3L,3C) II.
 FST 4514 Syllabus

4524: FOOD QUALITY ASSURANCE
Functions of quality control departments in monitoring safety and quality of food as well as compliance with government regulations. Description of federal regulatory agencies. Development of specifications, food standards and critical control points. Selection of analytical methods. Acceptance sampling and control charts. Microbiological quality control. Pre: FST 4405, FST 4604, STAT 3616. (3H,3C) II.
 FST 4524 Syllabus

4604 (BIOL 4604): FOOD MICROBIOLOGY
Role of microorganisms in foodborne illness and food quality, spoilage, and preservation. Control and destruction of microorganisms in foods. Pre: BIOL 2604, BIOL 2614. (3H,3L,4C) II.
 FST 4604 (BIOL 4604) Syllabus

4614: FOOD SANITATION
Applications of sanitation principles to food products and processing facilities with emphasis on regulatory programs, sanitation systems, cleaning and sanitizing compounds, and monitoring procedures for evaluation of effectiveness of the system. Pre: FST 4604. (2H,2C) II.