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2014: INTRODUCTION TO FOOD SCIENCE
Fundamentals for food science and technology. Integration of basic principles of food safety, human nutrition, food spoilage, and sensory evaluation with the appropriate technology of food preservation and processing. (2H,2C) II.
FST 2014 Syllabus
2104: DAIRY PRODUCTS SENSORY EVALUATION
Study of sensory attributes of milk and dairy products important in evaluation and judging product quality. Consideration of production and processing methods affecting milk and dairy product quality as determined by organoleptic evaluation. Training in different sensory techniques for use in dairy products manufacturing and quality control. Consent required. (3L,1C) I.
2214: MEAT SELECTION & GRADING LABORATORY
Practice in judging and grading beef, lamb, and pork carcasses and cuts. Communication skills for the meat industry will be developed through written exercises. Drills in carcass grading and judging at meat packing plants. Institutional meat purchasing specifications will be studied. (3L,1C) I,II.
2974: INDEPENDENT STUDY
Variable credit course.
2984: SPECIAL STUDY
Variable credit course.
3104: DAIRY PROCESSING
Microbiological, chemical, and physical analyses, quality control, and regulation of milk and dairy products. Evaluation of refrigeration, pasteurization, concentration, homogenization, product manufacture (milk, cheese, ice cream, yogurt, etc.), automation, and sanitation operations. Pre: 2014 or DASC 2474. Co: BIOL 2604, BIOL 2614. (2H,3L,3C) I
3114 (HORT 3114): WINES & VINES
Principles and standard practices of wine grape production, processing, and sensory evaluation for students with a professional interest in premium table wines. Junior standing and consent required. (2H,2L,3C) II.
FST 3114 (HORT 3114) Syllabus
3214 (APSC 3214): MEAT SCIENCE
Study of meat science starting with the live animal through the utilization as a muscle food. Fundamentals in live animal evaluation, slaughter, fabrication, fresh meat, byproduct utilization, and processed meats. The physical, chemical, physiological, and microbiological properties of meat as related to meat composition, quality, nutrition, and safety. Pre: ALS 2304, BIOL 2604, CHEM 1015. (2H,6L,4C) I.
3224: POULTRY PROCESSING & PRODUCTS
Quality factors, and physical and chemical changes in processing and handling of egg and poultry products. Methods for maintaining high quality of these products. (1H,3L,2C) I.
FST 3224 Syllabus
3304: UNIT OPERATIONS IN FOOD PROCESSING
Application to the food industry of analytical processing concepts with regards to mass and energy balances, fluid flow, heat transfer, dehydration, evaporation, separation, thermodynamics, and refrigeration. Pre: MATH 2015, PHYS 2205, CS 1014. (3H,3L,4C) II.
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.
4214: MUSCLE FOODS PROCESSING
Study of the conversion of muscle to meat. Incorporation of knowledge of muscle ultrastructure and biochemical reactions related to muscle processing parameters. Science and technology of meat products manufacture will be emphasized. Pre: CHEM 2536 or CHEM 2514. (3H,3L,4C) II.
4405, 4406: 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; 3304 for 4406. 4405: (3H,3L,4C) 4406: (1H,3L,2C) 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: 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: 4405, 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: 4604. (2H,2C) II.
4974: INDEPENDENT STUDY
Variable credit course.
4984: SPECIAL STUDY
Variable credit course.
4994: UNDERGRADUATE RESEARCH
Variable credit course.
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