The online catalog includes the most recent changes to courses and degree requirements that have been approved by the Faculty Senate, including changes that are not yet effective.
School of Food Science
sfs.wsu.edu
Food Science & Human Nutrition Bldg, 106
509-335-4763
Director and Professor, S. Y. Lee; Professors, G. Ganjyal, C. Ross, M. Zhu; Associate Professors, Y. Lee, S. Smith, G. Unlu; Assistant Professors, K. Huang, C. Murphy; Teaching Assistant Professor, T. Bernhard; UI Affiliates: Professors, C. Bohach, S. Minnich, G. Moller.
The School of Food Science (SFS) works closely with the University of Idaho (UI) to offer courses of study in the undergraduate major field of food science. Some traveling to the UI campus will occur usually starting the junior year. Students complete a prescribed course of study leading to the Bachelor of Science in Food Science with an option in general science emphasizing areas in processing and engineering, food sensory, food safety, hospitality and business management, business, science, enology, or fermentation science. Graduate degrees are also offered leading to Master of Science in Food Science and a Doctor of Philosophy in Food Science.
Food Science
Food Science is the scientific discipline that supports the food and beverage manufacturing industry. Food Science is a multidisciplinary science that applies biology, chemistry, engineering, microbiology, nutrition, physics, and other sciences to improve the safety and quality of food products; create healthy food products; and design new, safer, and more sustainable food preservation methods. Food scientists strive to improve the quality and nutrition of foods through traditional and emerging preservation technologies. Food scientists conduct research to mitigate chemical and microbial risk factors in foods and to understand the causes of food deterioration and spoilage. Food scientists are employed around the world by large and small food processing companies, food ingredient suppliers, food quality assurance and testing labs, federal and state governmental agencies, and academia. Food scientists also work with existing and emerging companies preparing organic, natural, kosher, and halal food products.
Graduates of the food science program are well positioned to meet the evolving challenges, needs, and opportunities of the food industry not only in the Pacific Northwest, but also nationally and internationally. Graduates begin careers in food quality assurance, food safety microbiology, technical sales, production management, product extension or development, regulatory affairs, or research in the food/allied industries or federal/state regulatory agencies.
Food Science students learn to convert food commodities into high quality, safe and nutritious food products. As part of the BS degree, students receive training and learn skills relative to the production, processing, preservation, safety, evaluation, and distribution of foods. The food processing industry is continually challenged to evaluate existing foods for quality, as well as the development of new foods to better meet consumer demands and the nutritional needs of the world. Students who work at the WSU Creamery (https://creamery.wsu.edu/) can gain practical processing and leadership skills in the state-of-the-art creamery where world-renowned Cougar Gold Cheese is made.
In the first two years of college, students enroll in science courses and complete most University Common Requirements (UCORE) classes. In the junior and senior years, the curriculum emphasizes courses in food processing and engineering, food chemistry, food analysis, food microbiology, sensory evaluation, and other specialized areas such as the processing and manufacture of cereal and dairy products, and fermented foods. A student may be admitted to the Food Science major upon making their intention known to the department. Contact the Food Science Advisor to begin the process, food.science@wsu.edu.
Student Learning Outcomes
Our graduating seniors will:
- Demonstrate a level of comprehension of Food Science concepts and analyses equivalent to or greater than that required by the Institute of Food Technologists Core Competencies Guidelines.
- Critically evaluate and summarize a food science issue or problem.
- Apply critical thinking and problem-solving skills to address current challenges in the food industry.
- Communicate effectively in both written and oral format with an audience possessing varying degrees of food science knowledge.
https://sfs.wsu.edu/undergraduate-student-learning-outcomes/
Options in Food Science
The General Option emphasizes open electives so students can take specific classes in their area of interest or choose a minor to complement their degree. This option prepares students to work in the food industry and related industries, government agencies, and governmental organizations. This degree is an IFT (Institute of Food Technologists) Approved Undergraduate Program and provides a strong science background leading to graduate or professional degrees in various fields.
Other Opportunities
Students with specific interests can gain additional education by taking elective courses, participating in internships with food companies, and/or conducting a research project with a faculty member. Summer internships are available to gain practical hands-on training. Contact your advisor for more information. Graduate programs are also available that lead to the degrees of Master of Science and Doctor of Philosophy in Food Science.
Transfer Students
Students planning to transfer to the School of Food Science should coordinate their programs of study with advisors to select courses applicable to the degree requirements. Many of the University Common Requirements (UCORE) courses and introductory biology, chemistry, microbiology, and physics courses can be completed at community colleges. We especially recommend students take the appropriate science and mathematics courses required in our first two years of study, so students are on track when transferring to WSU.
Preparation for Graduate Study
Students who identify an interest in graduate work are encouraged to contact the advisor no later than the end of the junior year, so a course of study can be planned which schedules appropriate prerequisites to graduate courses and an introduction to research projects. Students from other science majors who wish to obtain an advanced degree in food science are encouraged to apply as they may be well prepared for graduate studies. Students are required to take certain core courses required of food science undergraduates in addition to those needed for their graduate program. For more complete information on our graduate program, admission requirements, and program requirements, review the School of Food Science website http://sfs.wsu.edu/graduate-program/. Please see faculty profiles at https://sfs.wsu.edu/personnel/ for research opportunities. Admission to the graduate program is based on ability to complete graduate-level work as evidenced by undergraduate transcripts; the compatibility of the student's objectives with faculty expertise and program objectives; and availability of graduate faculty to act as major advisor for the applicant. The School of Food Science requires TOEFL scores, in addition to admission materials required by the WSU Graduate School.
The School of Food Science welcomes inquiries about our program. Potential students can contact the School via phone (509-335-4763), email (food.science@wsu.edu), visit Food Science and Human Nutrition (FSHN) Bldg., Rm 106, or review the School of Food Science website (http://sfs.wsu.edu).
Schedules of Studies
Honors students complete the Honors College requirements which replace the UCORE requirements.
General Option (120 Credits)
The general option under the food science major is for the student interested in the science of food processing, quality, safety and product development. Students gain practical training in the application of chemistry and microbiology to the processing of foods.
| First Year | |
| First Term | Credits |
| CHEM 105 [PSCI] | 4 |
| FS 110 | 3 |
| HISTORY 105 [ROOT] | 3 |
| MATH 140 [QUAN] or 171 [QUAN] | 4 |
| Second Term | Credits |
| BIOLOGY 107 [BSCI] | 4 |
| CHEM 106 | 4 |
| ENGLISH 101 [WRTG] or 105 [WRTG] | 3 |
| UCORE Inquiry1 | 3 |
| Second Year | |
| First Term | Credits |
| CHEM 345 | 4 |
| COM 102 [COMM] or H D 205 [COMM] | 3 or 4 |
| PHYSICS 101 | 3 |
| PHYSICS 111 | 1 |
| UCORE Inquiry1 | 3 |
| Emphasis Electives2 | 3 |
| Second Term | Credits |
| BIOLOGY 140 or 333 | 3 |
| CHEM 370 OR MBIOS 303 | 3 or 4 |
| FS 220 | 3 |
| MBIOS 101, or MBIOS 304 and 305 | 4 or 6 |
| Complete Writing Portfolio | |
| Third Year | |
| First Term | Credits |
| FS 302 [M] | 1 |
| FS 303 | 3 |
| FS 416 | 3 |
| FS 417 | 2 |
| STAT 212 | 4 |
| UCORE Inquiry1 | 3 |
| Second Term | Credits |
| FS 350 | 5 |
| FS 418 | 1 |
| FS 432 | 3 |
| FS 433 | 1 |
| Emphasis Electives2 | 4 |
| UCORE Inquiry1 | 3 |
| Fourth Year | |
| First Term | Credits |
| FS 460 | 3 |
| FS 461 [M] | 1 |
| Emphasis Electives2 | 3 |
| Food Science Electives3 | 8 |
| Second Term | Credits |
| FS 470 | 3 |
| FS 489 [CAPS] | 3 |
| Emphasis Electives2 | 4 |
| Food Science Electives3 | 4 |
Footnotes
| 1 | Must complete 4 of these 5 UCORE designations: ARTS, DIVR, EQJS, HUM, SSCI. |
| 2 | Emphasis Electives (14 credits required): Approved courses include ACCTG 230; AFS 101, 201, 401; CROP SCI/HORT 102; ECONS 101, 351; ENGLISH 402 [M] or 403 [M]; ENTOM 101, 150; HBM 258; HORT 435; MGMT 301; MKTG 360; SOIL SCI 101; or VIT ENOL 113; or as approved by advisor. |
| 3 | Food Science Electives (minimum 12 credits, but additional FS courses count towards Emphasis electives): Approved courses include FS 201, 301, 304, 329, 401, 402, 405, 406, 407, 409, 429, 430, 436, 464, 465, 466, 475, 495, 496, 499, or as approved by advisor. |
Minors
Food Science
A minor in Food Science requires 16 semester credits including FS 110 or 201, and 220. Additional credits may be selected from FS 303*/302L, 350, 401, 405, 416*, 417, 429, 430, 433*/432L, 460, 461, 465, 466, 470, 489, or other courses upon departmental approval. Nine credits of upper-division course work must be taken in residence at WSU or through WSU-approved education abroad or educational exchange courses. No courses applied to the minor may be taken pass/fail.
* Taught on the University of Idaho (UI) campus as a UI Cooperative course. Apply through the Non-degree Cooperative program to enroll in UI courses. These courses are processed as transfer credit, so will not count towards the nine credits in residence.
Courses
The online catalog includes the most recent changes to courses and degree requirements that have been approved by the Faculty Senate, including changes that are not yet effective. Courses showing two entries of the same number indicate that the course information is changing. The most recently approved version is shown first, followed by the older version, in gray, with its last-effective term preceding the course title. Courses shown in gray with only one entry of the course number are being discontinued. Course offerings by term can be accessed by clicking on the term links when viewing a specific campus catalog.
Food Science (FS)
110 Introduction to Food Science 3 Chemistry, microbiology, and processing of food and food products; concepts of food preservation, packaging and marketing of foods; world food issues. Field trip may be required. Typically offered Fall and Spring. Cooperative: Open to UI degree-seeking students.
201 [BSCI] Science on Your Plate 3 Overview of the basic science behind foods; explores the discoveries, inventions, myths, and misconceptions related to foods; examines the evolution of foods and government regulations for conventional and organic foods. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
202 [BSCI] Science on Your Plate - Laboratory 1 (0-3) Course Prerequisite: FS 201 or concurrent enrollment. Basic processing and analysis of common foods; tour of WSU Creamery and Dairy Farm; how to make cheese, ice cream, yogurt, and kefir. Typically offered Fall.
220 Food Safety and Quality 3 Course Prerequisite: CHEM 105; CHEM 106; BIOLOGY 107. Regulation, safety, and wholesomeness of food products; microbiological, chemical, and physical risks associated with food; hazard analysis as related to food safety, processing and quality; sanitation and pest management principles; methods for analyzing the sensory qualities of food products; problem management associated with food quality assurance. Typically offered Fall and Spring. Cooperative: Open to UI degree-seeking students.
301 Food Mycology 3 (2-3) Course Prerequisite: MBIOS 101 or concurrent enrollment, or MBIOS 304 and 305, either with concurrent enrollment. Survey of the fungi important in food production, storage, and spoilage. (Crosslisted course offered as FS 301, PL P 301). Typically offered Odd Years - Fall. Cooperative: Open to UI degree-seeking students.
302 [M] Food Processing Lab 1 (0-3) Course Prerequisite: Concurrent enrollment with FS 303. Application of specialized techniques, concepts and practices of food processing. Field trip required. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
303 Food Processing 3 Course Prerequisite: FS 110; FS 220; concurrent enrollment in FS 302; MATH 140 or 171; STAT 212 or concurrent enrollment. Specialized techniques, concepts and practices of food processing. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
304 Cereal Chemistry and Processing 3 Course Prerequisite: CHEM 345. Cereal and legume structure, chemistry, and function as it relates to processing and utilization. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
329 Dairy Foods Composition and Quality 4 (3-3) Course Prerequisite: FS 110; CHEM 345. Introduction to the dairy processing industry. Chemistry of milk components. Standards of identity of dairy products. Quality control tests of fluid milk. Microbiology of fluid milk. Organoleptic properties of fluid milk. Chemical changes during storage. Federal, state, and international regulations applied to dairy foods. Cleaning and sanitation in dairy manufacturing plants. Dairy effluents and waste management. Two 1-day field trips required. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
350 Instrumental and Sensory Analysis of Food 5 (3-6) Course Prerequisite: CHEM 345; FS 110 or 201; FS 302 and 303; STAT 212. Evaluation of the chemical and physical properties of foods including both sensory and instrumental analysis. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
401 Topics in Food Science V 1-3 May be repeated for credit; cumulative maximum 6 credits. Selected topics in food science. Typically offered Fall, Spring, and Summer. Cooperative: Open to UI degree-seeking students.
402 Industrial Fermentations 3 Course Prerequisite: CHEM 370 or MBIOS 303; MBIOS 101 or 305. Science and technology associated with industrial-scale food fermentations. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
405 Ciders and Other Fermented Foods 3 (2-3) Course Prerequisite: BIOLOGY 106 and 107, or MBIOS 101, or MBIOS 304 and 305. Chemistry, microbiology, and technology associated with the production of cider, beer, and other food fermentations. Recommended preparation: FS 304 and 465. (Crosslisted course offered as FS 405, ANIM SCI 405). Typically offered Spring. Cooperative: Open to UI degree-seeking students.
406 Evaluation of Dairy Products 2 Identifying attributes of different dairy products caused by production, processing, and storage issues; determining probable cause of those attributes and how to reduce their occurrence. Recommended preparation: FS 329; FS 429; FS 430. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
407 Evaluation of Dairy Products Lab 1 (0-3) Course Prerequisite: FS 406 or concurrent enrollment. Identifying defects in dairy products and intense training for Collegiate Dairy Products Evaluation Competition. Cooperative: Open to UI degree-seeking students. S, F grading.
409 Principles of Environmental Toxicology 3 Nature, properties, effects, and detection of toxic substances in the environment and in environmentally exposed species, including humans. Credit not granted for both FS 409 and 509. Recommended preparation: BIOLOGY 102 or 107; CHEM 102; CHEM 105; CHEM 106; STAT 212. Offered at 400 and 500 level. Cooperative: Open to UI degree-seeking students.
416 Food Microbiology 3 Course Prerequisite: MBIOS 101, or MBIOS 304 and 305. Purpose for enumeration, detection and identification of microorganisms in food products; physical, chemical and environmental factors influencing growth and survival of foodborne microorganisms; pathogenic and spoilage microorganisms in food and their control. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
417 Food Microbiology Laboratory 2 (0-6) Course Prerequisite: Concurrent enrollment in FS 416. Methods for enumeration, detection, and identification of spoilage and pathogenic microorganisms in foods. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
418 Oral Seminar in Food Science 1 May be repeated for credit; cumulative maximum 2 credits. Course Prerequisite: Admitted to the major in Food Science; junior standing. Development of skills and communication tools and techniques for oral presentations of current food science research; professional development and job preparation. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
429 Dairy Processing 3 Course Prerequisite: MBIOS 303 or CHEM 370; 4 credits of PHYSICS 101, or PHYSICS 101 and 111. Basic dairy chemistry, microbiology, and processing from cow to consumer; dairy quality, safety, and sanitation; milk components, fluid milk, concentrated milk, cream, butter, ice cream, fermented milk, cheese, and dairy powders. Credit not granted for both FS 429 and FS 529. Recommended preparation: FS 110 or VIT ENOL 113. Offered at 400 and 500 level. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
430 Dairy Processing Lab 1 (0-3) Course Prerequisite: FS 429 or concurrent enrollment. Hands-on training in processing of various dairy products (e.g., fluid milk, butter, ice cream, cheese, and yogurt); milk pick-up and raw milk quality; cleaning and sanitation of dairy plants. Credit not granted for both FS 430 and FS 530. Offered at 400 and 500 level. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
432 Food Engineering 3 Course Prerequisite: FS 303; 4 credits of PHYSICS 101, or PHYSICS 101 and 111. Food engineering for improving the efficiency of food processing operations and quality processed food; heat transfer, stream, air-vapor mixtures, refrigeration and fluid flow. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
433 Food Engineering Lab 1 (0-3) Course Prerequisite: FS 432 or concurrent enrollment. To enhance the learning experience of the students taking FS 432 through laboratories, problem sessions and group discussions. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
436 Principles of Sustainability 3 Course Prerequisite: Junior standing. Issues and processes in sustainability; resource management, waste generation and management; industrial approaches to sustainability; case studies. Credit not granted for both FS 436 and 536. Offered at 400 and 500 level. Cooperative: Open to UI degree-seeking students.
460 Food Chemistry 3 Course Prerequisite: CHEM 345; CHEM 370 or MBIOS 303. Fundamentals of food chemistry; composition of foods and the changes that occur during processing. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
461 [M] Food Chemistry Laboratory 1 (0-3) Course Prerequisite: FS 460 or concurrent enrollment. Experiments related to the properties, reactions and interactions of chemical components of foods. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
464 Food Toxicology 3 Course Prerequisite: CHEM 370 or MBIOS 303. General principles of toxicological evaluation of chemicals which enter the food chain; toxicology of food additives, colors, preservatives, drugs, pesticides and natural toxins in foods and risk characterization. Credit not granted for both FS 464 and FS 564. Offered at 400 and 500 level. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
465 Wine Microbiology and Processing 3 Course Prerequisite: CHEM 370 or MBIOS 303; MBIOS 101 or 305. Technical principles related to the processing and fermentation of wines with an emphasis on microbiology. (Crosslisted course offered as FS 465, VIT ENOL 465). Credit not granted for both FS/VIT ENOL 465 and FS 565. Recommended preparation for graduate students: CHEM 370 or MBIOS 303; MBIOS 304; MBIOS 101 or 305. Offered at 400 and 500 level. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
466 Wine Microbiology and Processing Laboratory 1 (0-3) Course Prerequisite: FS 465 or concurrent enrollment; MBIOS 101 or 304. Hands-on winemaking; application of chemical microbiological methods for wine analysis. Field trip required. (Crosslisted course offered as FS 466, VIT ENOL 466). Typically offered Fall. Cooperative: Open to UI degree-seeking students.
470 Advanced Food Technology 3 Course Prerequisite: FS 302; FS 303. Physical principles of food preservation and recent advances in food technology. Credit not granted for both FS 470 and FS 570. Recommended preparation: FS 416; FS 432; FS 460. Offered at 400 and 500 level. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
475 Quality Management Tools for Food Products 3 Course Prerequisite: FS 302 or concurrent enrollment; FS 303 or concurrent enrollment; STAT 212 or concurrent enrollment. Fundamental concepts for quality management and improvement of bio manufactured goods, and application of principles of statistical process control in a variety of situations and systems. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
489 [CAPS] Food Product Development 3 (1-6) Course Prerequisite: FS 302; FS 303; FS 416; FS 460; senior standing. Course serves as a capstone experience for food science seniors, and will require the application of food chemistry, food processing/engineering, and microbiology course knowledge in formulating a new food product. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
495 Internship in Food Science 2 May be repeated for credit; cumulative maximum 4 credits. Course Prerequisite: Sophomore standing. Students work full time in industrial assignments with prior approval of advisor and industrial supervisor. Typically offered Fall, Spring, and Summer. Cooperative: Open to UI degree-seeking students. S, F grading.
496 Internship in a Winery 2 May be repeated for credit; cumulative maximum 4 credits. Course Prerequisite: Sophomore standing. Industrial assignments at a regional, national or international winery. (Crosslisted course offered as FS 496, VIT ENOL 496). Typically offered Fall, Spring, and Summer. Cooperative: Open to UI degree-seeking students. S, F grading.
499 Special Problems V 1-4 May be repeated for credit. Course Prerequisite: By department permission. Independent study conducted under the jurisdiction of an approving faculty member; may include independent research studies in technical or specialized problems; selection and analysis of specified readings; development of a creative project; or field experiences. Typically offered Fall, Spring, and Summer. Cooperative: Open to UI degree-seeking students. S, F grading.
501 Topics in Food Science V 1-3 May be repeated for credit; cumulative maximum 6 credits. Selected topics in food science. Typically offered Fall, Spring, and Summer. Cooperative: Open to UI degree-seeking students.
509 Principles of Environmental Toxicology 3 Nature, properties, effects, and detection of toxic substances in the environment and in environmentally exposed species, including humans. Credit not granted for both FS 409 and 509. Recommended preparation: BIOLOGY 102 or 107; CHEM 102; CHEM 105; CHEM 106; STAT 212. Offered at 400 and 500 level. Cooperative: Open to UI degree-seeking students.
510 Functional Foods and Health 3 Benefits of foods beyond basic nutrition; bioactive compounds in functional foods relating to health promotion. Recommended preparation: BIOLOGY 101; BIOLOGY 102, or BIOLOGY 106; BIOLOGY 107; CHEM 370 or MBIOS 303. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
511 Food Lipids 3 Occurrence, structure, chemical and physical properties; functions of lipids in foods. Recommended preparation: FS 460; MBIOS 303. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
512 Food Proteins and Enzymes 2 Chemistry/biochemistry of proteins/enzymes applied to food research and industry; protein functionality/enzyme technology application to food industry. Recommended preparation: FS 460; MBIOS 303. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
513 Food Carbohydrates 3 Structure function relationships of polysaccharides within food systems as a function of their respective molecular structures and physical characteristics. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
515 Food Fermentations -- Microbiology and Technology 3 Fundamental understanding of food fermentation science and technology knowledge and principles; application of scientific knowledge to assess and solve food fermentation science and technology problems. Recommended preparation: MBIOS 101 or 305; CHEM 370 or MBIOS 303. Typically offered Spring and Summer. Cooperative: Open to UI degree-seeking students.
516 Food Laws 2 Become familiar with government statutes and regulations that contribute to a safe, nutritious, and wholesome food supply. Understand more about the law and the US legal system relevant to the regulation of the manufacture and sale of food and supplements, including jurisdictional issues, administrative law, and tort, contract, corporate, environmental, labor, and criminal law issues. Typically offered Fall, Spring, and Summer. Cooperative: Open to UI degree-seeking students.
517 Scientific Writing 2 May be repeated for credit. Fundamentals of good technical writing and presentation; preparing and writing thesis/dissertation, scientific publications, and research grants; bibliography organization and citing, statistical data analysis, and preparation of graphics, tables, and posters; reviewing and evaluating current research. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
518 Oral Seminar 1 May be repeated for credit. Development of skills and communication tools and techniques for oral presentations of current food science research. Typically offered Fall and Spring. Cooperative: Open to UI degree-seeking students.
529 Dairy Processing 3 Basic dairy chemistry, microbiology, and processing from cow to consumer; dairy quality, safety, and sanitation; milk components, fluid milk, concentrated milk, cream, butter, ice cream, fermented milk, cheese, and dairy powders. Credit not granted for both FS 429 and FS 529. Recommended preparation: FS 110 or VIT ENOL 113. Offered at 400 and 500 level. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
530 Dairy Processing Lab 1 (0-3) Course Prerequisite: Concurrent enrollment in FS 529. Hands-on training in processing of various dairy products (e.g., fluid milk, butter, ice cream, cheese, and yogurt); milk pick-up and raw milk quality; cleaning and sanitation of dairy plants. Credit not granted for both FS 430 and FS 530. Offered at 400 and 500 level. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
531 Advanced Food Safety and Quality 3 Analysis of the safety, regulation, protection, and quality of processed food products and their manufacturing environment. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
532 Advanced Food Microbiology 3 Current topics in food-borne pathogens, including novel detection method, virulence and pathogenesis, and their interaction with environment and host. Recommended preparation: BIOLOGY 107, MBIOS 305, or FS 416. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
536 Principles of Sustainability 3 Issues and processes in sustainability; resource management, waste generation and management; industrial approaches to sustainability; case studies. Credit not granted for both FS 436 and 536. Offered at 400 and 500 level. Cooperative: Open to UI degree-seeking students.
538 Physical Properties of Food 2 Thermophysical behavior of foods and biopolymers, including water transport/activity, rheological, thermal, dielectric, and barrier properties; Newtonian and non-Newtonian flow; Viscous, viscoelastic, and Hookean behavior; relationship between rheology of food biopolymers and structure, composition, temperature, and plasticizer content. Cooperative: Open to UI degree-seeking students.
564 Food Toxicology 3 General principles of toxicological evaluation of chemicals which enter the food chain; toxicology of food additives, colors, preservatives, drugs, pesticides and natural toxins in foods and risk characterization. Credit not granted for both FS 464 and FS 564. Offered at 400 and 500 level. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
565 Wine Microbiology and Processing 3 Technical principles related to the processing and fermentation of wines with an emphasis on microbiology. (Crosslisted course offered as FS 465, VIT ENOL 465). Credit not granted for both FS/VIT ENOL 465 and FS 565. Recommended preparation for graduate students: CHEM 370 or MBIOS 303; MBIOS 304; MBIOS 101 or 305. Offered at 400 and 500 level. Typically offered Fall. Cooperative: Open to UI degree-seeking students.
570 Advanced Food Technology 3 Physical principles of food preservation and recent advances in food technology. Credit not granted for both FS 470 and FS 570. Recommended preparation: FS 416; FS 432; FS 460. Offered at 400 and 500 level. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
583 Advances in Cereal Chemistry and Technology 3 Chemistry and functionality of cereal grains as related to their processing, product development, and nutrition. Recommended preparation: CHEM 345, FS 460, or MBIOS 303. Typically offered Spring. Cooperative: Open to UI degree-seeking students.
700 Master's Research, Thesis, and/or Examination V 1-18 May be repeated for credit. Independent research and advanced study for students working on their master's research, thesis and/or final examination. Students must have graduate degree-seeking status and should check with their major advisor/committee chair before enrolling for 700 credit. Typically offered Fall, Spring, and Summer. S, U grading.
702 Master's Special Problems, Directed Study, and/or Examination V 1-18 May be repeated for credit. Independent research in special problems, directed study, and/or examination credit for students in a non-thesis master's degree program. Students must have graduate degree-seeking status and should check with their major advisor/committee chair before enrolling for 702 credit. S, U grading.
800 Doctoral Research, Dissertation, and/or Examination V 1-18 May be repeated for credit. Course Prerequisite: Admitted to the Food Science PhD program. Independent research and advanced study for students working on their doctoral research, dissertation and/or final examination. Students must have graduate degree-seeking status and should check with their major advisor/committee chair before enrolling for 800 credit. Typically offered Fall, Spring, and Summer. S, U grading.
- Food Science
Courses
- Food Science
Schedules of Studies
- General Option
Minors
- Food Science