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Courses in Food Science and Technology (FST)

Lower Division

1. Principles of Food Science (3)

Lecture—2 hours; discussion—1 hour. Food science fundamentals. Fresh and processed food technologies; world food problems; food composition; food microbiological and toxicological safety; food laws; evaluation of acceptability and nutritional value. Not open for credit to students who have completed any Food Science and Technology course except course 10. GE credit: SciEng | SE, VL.—W. (W.) 

3. Introduction to Brewing and Beer (3)

Lecture—3 hours. Basic description of brewing and associated processes, from raw materials to final product; history of brewing and brewing science; types of beer worldwide; world beer markets; basics of beer quality, including wholesomeness; role of scientist in brewing. GE credit: SciEng | SE, SL.—F, W, S. (F, W, S.) Bamforth

10. Food Science, Folklore and Health (3)

Lecture—3 hours. Ancient and modern food folklore in relation to health and well-being. Food safety, organic food, herbalism, food preservation, and nutritional enhancement. Not open for credit to students who have completed course 2. GE credit: SciEng or SocSci | SE, SL, SS, VL, WC.—F, W, S. (F, W, S.) Smith, Young

50. Introduction to Food Preservation (3)

Lecture—2 hours; laboratory—2 hours. Prerequisite: Chemistry 2A, Biological Sciences 2A, Statistics 100. Restricted to Food Science Majors. Introduction to modes of fresh food preservation including use of chemicals and microbes, heat and energy, control of water and atmosphere, and by indirect approaches such as packaging, hygienic design and sanitation. GE credit: SciEng | QL, SE.—F. (F.) DeMoura Bell

55. Food in American Culture (4)

Lecture—3 hours; discussion—1 hour. Prerequisite: complete Subject A requirement. Relationship between food and culture; relationship between food and the social order; influences on eating habits and the tensions between them including identity, convenience, and responsibility; multiple disciplines and genres. (Same course as American Studies 55.) GE credit: ArtHum or SocSci, Div, Wrt | ACGH, AH or SS, DD, WE.—S. (S.) Biltekoff

99. Special Study for Undergraduates (1-5)

(P/NP grading only.)—F, W, S. (F, W, S.) 

Upper Division

100A. Food Chemistry (4)

Lecture—3 hours; discussion—1 hour. Prerequisite: Chemistry 8B, Biological Sciences 2A recommended. Chemical aspects of food composition. Emphasis on the functional properties and chemical reactions of the major components of foods: carbohydrates, lipids, proteins, and water. GE credit: SciEng | SE, VL.—F. (F.) Dungan

100B. Food Properties (4)

Lecture—3 hours; discussion—1 hour. Prerequisite: course 100A, Chemistry 8B; consent of instructor. Sensory quality, chemical and microbial safety, and nutritional properties of foods. Effects of food processing and preparation on these properties. Selected properties of food commodities. GE credit: SciEng | QL, SE, VL.—W. (W.) German

101A. Food Chemistry Laboratory (2)

Lecture/laboratory—4 hours. Prerequisite: course 100A (must be taken concurrently). Chemical aspects of food composition described in course 100A. GE credit: QL, SE, VL, WE.—F. (F.) Slupsky

101B. Food Properties Laboratory (2)

Lecture/laboratory—1 hour/3 hours. Prerequisite: course 100B (must be taken concurrently). Study of properties of food described in course 100B. GE credit: SciEng | QL, SE, VL, WE.—W. (W.) Barile

102B. Practical Malting and Brewing (4)

Lecture/discussion—2 hours; laboratory—6 hours. Prerequisite: course 102A, Chemistry 2C. Open to seniors only in Fermentation Science or Food Science and Technology. Provides practical working knowledge of analytical methods used in malting and brewing and experience with brewing materials and processes, by analysis of samples that illustrate the range of values experienced in practice and pilot scale brewing. GE credit: SciEng | QL, SE.—W. (W.) Bamforth

103. Physical and Chemical Methods for Food Analysis (4)

Lecture—2 hours; discussion—1 hour; laboratory—3 hours. Prerequisite: Chemistry 2C and 8B, Biological Sciences 103, course 100B. Theory and application of physical and chemical methods for determining the constituents of foods. Modern separation and instrumental analysis techniques are stressed. GE credit: SciEng | QL, SE, WE.—W. (W.) Mitchell

104. Food Microbiology (3)

Lecture—3 hours. Prerequisite: Biological Sciences 2A, Biological Sciences 103, Microbiology 102, Microbiology 103L. Microorganisms in food safety, spoilage, and production. Food-borne disease agents and their control. Growth parameters of food spoilage agents. Destruction of microbes in food. Food fermentations. The development of microbes as a resource for the food industry. GE credit: SciEng | QL, SE, VL.—W. (W.) Marco

104L. Food Microbiology Laboratory (4)

Lecture—1 hour; discussion—1 hour; laboratory—6 hours. Prerequisite: Biological Sciences 2A and 103. Cultural and morphological characteristics of microorganisms involved in food spoilage, in food-borne disease, and food fermentation. Analysis of microbiological quality of foods. GE credit: SciEng | QL, SE, VL, WE.—S. (S.) Young

107. Food Sensory Science (4)

Lecture—3 hours; laboratory—3 hours. Prerequisite: Statistics 100 or course 117. Critical examination of techniques and theories of sensory measurement of food; measures of consumer perception and acceptance. An introduction to the sensory and cognitive systems associated with the perception of food. Not open for credit to students who have completed course 107A. GE credit: SciEng | QL, SE, WE.—F. (F.) O'Mahony

109. Principles of Quality Assurance in Food Processing (3)

Lecture—2 hours; discussion—1 hour. Prerequisite: Statistics 100. Quality assurance measurement techniques applied to selected food processed products emphasized. Rationale for establishing valid quality assurance programs including selection of samples at critical points. Statistical problems in quality assurance programs used by the food industry. GE credit: SciEng | QL, SE, SL, VL.—S. (S.) O'Mahony

110. Food Processing (4)

Lecture—3 hours; discussion—1 hour. Prerequisite: Physics 7A, 7B, 7C or the equivalent; Mathematics 16A, 16B, 16C or the equivalent. Application of the conservation of mass and energy to food processing. Elements of engineering thermodynamics, fluid mechanics, heat and mass transfer. Quantitative analysis through problem solving and simulation. Not open for credit to students enrolled in College of Engineering. GE credit: SciEng | QL, SE, VL.—F. (F.) Simmons

110L. Food Processing Laboratory (2)

Laboratory—3 hours; discussion—1 hour. Prerequisite: course 50, course 110 (must be taken concurrently. Open to Food Science majors only. Laboratory exercises to gain experience with common food processing operations at the bench and pilot plant scales. GE credit: SciEng | QL, SE, SL, VL.—F. (F.) Bornhorst

117. Design and Analysis for Sensory Food Science (4)

Lecture—3 hours; discussion—1 hour. Prerequisite: Statistics 100. Methods of design and analysis for sensory food science. Experimental design strategies. Use of taste panels and consumer testing. Data analysis and computation including the relative merits and limitations of parametric and nonparametic approaches. Modifications for quality assurance. GE credit: SciEng | QL, SE.—F. (F.) O'Mahony

119. Chemistry and Technology of Milk and Dairy Products (4)

Lecture—4 hours; demonstrations and a field trip. Prerequisite: Biological Sciences 2A; consent of instructor. Composition, structure and properties of milk and products derived from milk. Relates chemical, microbiological, and technological principles to commercial practices in processing of milk and its products. GE credit: SciEng | QL, SE, VL.—S. (S.) Rosenberg

123. Introduction to Enzymology (3)

Lecture—3 hours. Prerequisite: course 123L concurrently. Principles of physical, chemical and catalytic properties of enzymes and their importance. Purification, characterization, and quantitative evaluation of reaction conditions on activity are stressed. Specificity and mechanism of action illustrated by use of selected enzymes. (Former course Biochemistry and Biophysics 123.) GE credit: SciEng | QL, SE, VL.—S. (S.) G. Smith

123L. Enzymology Laboratory (2)

Lecture—1 hour; laboratory—3 hours. Prerequisite: Biological Sciences 103, course 123 (concurrently). Laboratory procedures involved in detection, purification and characterization of enzymes. (Former course Biochemistry and Biophysics 123L.) GE credit: SciEng | QL, SE, VL, WE.—S. (S.) G. Smith

127. Sensory Evaluation of Foods (4)

Lecture—3 hours; laboratory—3 hours. Prerequisite: course 117. A critical examination of methods of sensory measurement applied to food and beverage systems; descriptive analysis and consumer tests and their application to quality assurance, product development and optimization. GE credit: SciEng | QL, SE, WE.—W. (W.) Guinard

128. Food Toxicology (3)

Lecture—3 hours. Prerequisite: Biological Sciences 102, 103. Chemistry and biochemistry of toxins occurring in foods, including plant and animal toxins, intentional and unintentional food additives. The assessment of food safety and toxic hazards. (Same course as Environmental Toxicology 128.) GE credit: SciEng | SE.—S. (S.) Gaikwad

131. Food Packaging (4)

Lecture—3 hours; discussion—1 hour. Prerequisites: Chemistry 8B, Biological Sciences 1B, Physics 7C. Class size limited to 50 students. Principles of food packaging. Functions of packaging. Properties of metal, glass, paper and plastic materials and packages. Design, fabrication, and applications of food packaging. Packaging of fresh and processed foods, including fruits and vegetables, dairy foods, beer and wine. Offered irregularly. GE credit: SciEng | SE.—Su. (Su.) 

151Y. Food Freezing (1)

Discussion—1 hour; web virtual lecture. Prerequisite: course 110A or the equivalent. Mechanisms of ice crystallization, interpretation of freezing diagrams, and modes of heat transfer. Food properties at sub-freezing temperatures, refrigeration requirements, and estimation of freezing times. Industrial systems used in freezing foods. GE credit: SciEng | QL, SE. 

159. New Food Product Ideas (3)

Lecture—3 hours. Prerequisite: course 50; Biological Sciences 2A, 2B, 2C; Physics 7A, 7B, 7C and Chemistry 2A, 2B, 2C. Create, refine, test and present viable ideas for new food products. Activities include trend monitoring, consumer research, idea generation, concept screening, and new product concept presentations. GE credit: ArtHum or SocSci | AH or SS, OL, WE.—F. (F.) Biltekoff

160. Food Product Development (4)

Lecture—1 hour; discussion—1 hour; laboratory—6 hours. Prerequisite: courses 50, 103, 104, 110. Product implementation stage of food product development including preliminary product description, prototype development, product testing, and formal presentation of a new product development. GE credit: SciEng | OL, SE, VL.—S. (S.) Lange

190. Senior Seminar (1)

Seminar—1 hour. Prerequisite: senior standing or consent of instructor. Selected topics presented by students on recent advances in food science and technology. Reports and discussions concerning oral and written presentations, literature sources and career opportunities. GE credit: SciEng | OL, SE.—S. (S.) Young

192. Internship for Advanced Undergraduates (1-12)

Internship—3-36 hours. Prerequisite: consent of instructor. Work experience on or off campus in the practical application of food science. (P/NP grading only.) GE credit: SE.

198. Directed Group Study (1-5)

Prerequisite: consent of instructor. (P/NP grading only.) GE credit: SE.

199. Special Study for Advanced Undergraduates (1-5)

(P/NP grading only.) GE credit: SE.


201. Food Chemistry and Biochemistry (4)

Lecture—4 hours. Prerequisite: undergraduate courses in organic chemistry and biochemistry; undergraduate course in food chemistry is recommended. Restricted to graduate standing or consent of instructor. Advanced topics in food chemistry and biochemistry, emphasizing the application of the basic principles of chemistry and biochemistry to food composition, properties, preservation and processing. Chemical structures, interactions, reaction mechanisms and experimental methods are stressed.—F. (F.) Barile

202. Chemical and Physical Changes in Food (4)

Lecture—3 hours; term paper. Prerequisite: Biological Sciences 103; Chemistry 107B. Fundamental principles of chemistry and physics are applied to a study of changes in water binding properties and activity, changes in proteins, nutrients, toxic constituents, and other compounds during storage, heating, freezing, dehydrating, and concentrating of food materials.—S. (S.) Dungan

203. Food Processing (4)

Lecture—3 hours; discussion—1 hour. Prerequisite: course 110A, Physics 5C or 7C, Chemistry 107B, or consent of instructor. Principles of food engineering applied to food processing. Relationship of Newtonian and non-Newtonian fluid properties to heat and momentum transfer. Application of mass transfer in controlling kinetics and quality changes of foods.—W. (W.) Nitin

204. Advanced Food Microbiology (3)

Lecture—3 hours. Prerequisite: Biological Sciences 1C, 103, course 104 or a course in microbiology. Principles of and recent developments in food microbiology, including food pathogen virulence and detection, parameters of microbial growth in food, and the microbiology of food and beverage fermentations.—S. (S.) Marco

205. Industrial Microbiology (3)

Lecture—3 hours. Prerequisite: Biological Sciences 1A, 102, 103; Microbiology 130A-130B or Biological Sciences 101 recommended. Use of microorganisms for producing substances such as amino acids, peptides, enzymes, antibiotics and organic acids. Emphasis on metabolic regulation of pathways leading to fermentation products, on yeast fermentations, and on genetic manipulations (including recombinant DNA techniques) of industrial microorganisms.

207. Advanced Sensory-Instrumental Analyses (3)

Lecture—2 hours; laboratory—3 hours. Prerequisite: course 107 and consent of instructor. Basic principles of measurement of color, texture, and flavor of foods by sensory and instrumental methods. Advanced statistical analysis of relation of colorimetry, texturometry, and chemistry of volatile compounds to perception of appearance, texture, flavor.

210. Proteins: Functional Activities and Interactions (3)

Lecture—3 hours. Prerequisite: Biological Sciences 103. The relationships of structure of proteins to their biological functions. Structural proteins, complexing proteins, and catalytic proteins in plant and animal materials and products.

211. Lipids: Chemistry and Nutrition (3)

Lecture—3 hours. Prerequisite: Biological Sciences 103, Chemistry 107B, 128B. Chemistry of lipids as it pertains to research in food and nutrition. Relations between lipid structure and their physical properties in tissues and foods. Regulation of absorption, transport, and metabolism of lipids. Implications of dietary fats and health.—W. (W.) German

213. Flavor Chemistry of Foods and Beverages (3)

Lecture/discussion—3 hours. Prerequisite: Chemistry 8B, Viticulture and Enology 123, Viticulture and Enology 123L or course 103 or consent of instructors. Students will become familiar with basic principles of flavor chemistry, analysis, and formation in fresh and processed foods. Students will be required to read and critically evaluate flavor chemistry literature. (Same course as Viticulture and Enology 213).—S. (S.) Ebeler, Heymann

217. Advanced Food Sensory Science (3)

Lecture—3 hours. Prerequisite: course 107 (may be taken concurrently) or consent of instructor. Advanced study of the techniques and theory of the sensory measurement of food as an analytical tool and as a measure of consumer perception and acceptance. Advanced examination of the sensory and cognitive systems associated with the perception of food.—F. (F.) O'Mahony

219. Biochemistry, Microbiology and Technology of Cheeses of the World (4)

Lecture—4 hours. Prerequisite: course 119 and Biological Sciences 103 or course 100A, 123, Biological Sciences 103, Chemistry 107B, 128B or consent of instructor. Restricted to graduate level students or senior undergraduate students with appropriate background in biochemistry and microbiology. Compositional and physico-chemical aspects of milk and their implications on cheesemaking; enzymatic, microbiological and physical aspects of cheesemaking; cheese as a biological composite; designing cheese quality attributes; cheese aging. Cheese from all over the world will be tasted and discussed. Offered in alternate years.—(S.) Rosenberg

227. Food Perception and the Chemical Senses (2)

Lecture—2 hours. Prerequisite: course 107B (may be taken concurrently), or consent of instructor. Examination of the anatomy and physiology of the chemical senses (taste, smell, and the trigeminal senses) and how they are involved in the perception of food and food intake.—W. Guinard

290. Seminar (1)

Seminar—1 hour. May be repeated for credit. (S/U grading only.)—F, W, S. (F, W, S.) 

290C. Advanced Research Conference (1)

Discussion—1 hour. Prerequisite: graduate standing and consent of instructor. Critical presentation and evaluation of original research by graduate students. Planning of research programs and proposals. Discussion led by individual major instructors for their research group. (S/U grading only.)—F, W, S. (F, W, S.)

291. Advanced Food Science Seminar (1)

Seminar—1 hour. Prerequisite: completion of at least one quarter of course 290. Oral presentation of student's original research, discussion, and critical evaluation. (S/U grading only.)—S. (S.)

298. Group Study (1-5)

(S/U grading only.)

299. Research (1-12)

Prerequisite: graduate standing. (S/U grading only.)


396. Teaching Assistant Training Practicum (1-4)

Prerequisite: graduate standing. May be repeated for credit. (S/U grading only.)—F, W, S. (F, W, S.)

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Updated: March 22, 2017 10:38 AM