FDSC 1010 Introduction to Food Science and Human Nutrition 1(1,0) Study of significant developments in food preservation methods and the impact each has had on man’s struggle for food.
FDSC 1020 Perspectives in Food and Nutrition Sciences 1(1,0) Discussion course covering topics related to food science and human nutrition. Subjects include topics of current interest and involve familiarization with scientific literature in nutrition and food sciences.
FDSC 2010 Man and His Food 2(2,0) Study of food and food products emphasizing nutrients, nutrient needs, and the relationship between nutrient intake and health. Also discusses food additives, nutritional awareness (including nutrition labeling), food protection, and the influence of processing on nutritional quality of food.
FDSC 2140 Food Resources and Society 3(3,0) Introduces the basics of food science (food chemistry, food microbiology, and food processing principles) and relates how advances in food science have paralleled societal advances and created social controversy.
FDSC 2150 Culinary Fundamentals 2(1,3) Emphasizes the safe handling of food utilizing recognized procedures in equipment safety and sanitation. Cooking methods are investigated, along with ingredient functionality and flavor development. Organizational skills utilized in a real-world environment assist students in preparing, presenting and evaluating their finished products. Preq: Food Science major or consent of instructor.
FDSC 2160 Fundamentals of Baking Science 2(1,0)
Emphasizes the science of baking, ingredient functionality, formulas
and Bakers Percentages, and various mixing methods used to produce an
array of baking products. Orginizational skills, utilized in a real
world environment, assist students in preparing, presenting and
evaluating their finished products. Preq: Food Science major. Coreq:
FDSC 2500 Culinary Science Internship (0) Students experience the science and art of food preparation, with the ultimate object of improving the ease of manufacture as well as the overall quality and nutrition of the food produced. Students are able to observe, interact, and practice principles of culinary sciences. To be taken Pass/Fail only. Preq: FDSC 2150.
FDSC 3010 Food Regulation and Policy 1(1,0) Identifies the role of the FDA and FSIS in food regulations, regulatory compliance and enforcement. Other agencies involved in peripheral decisions are also discussed (U.S. Customs, EPA, USDA-AMS, USDA-APHIS, etc.) Introduces food safety concepts, such as HACCP, GMPs, SSOPs, and food defense/security.
FDSC 3040 Evaluation of Dairy Products 2(1,2) Emphasizes sensory evaluation of dairy products. Discusses basic principles of organoleptic evaluation, fundamental rules for scoring and grading dairy products; evaluation of all classes of dairy products based on established grades and score cards.
FDSC 3060 Institutional Foodservice Management 3(3,0) Principles of management of resources in food service systems. Emphasizes menu planning, types of delivery systems, principles of quantity food production, techniques for cost control and concepts of food science and food safety. Preq: FDSC 2140 or equivalent or consent of instructor. Coreq: FD SC 4040, 4070.
FDSC 3070 Restaurant Food Service Management 3(3,0) Essentials of successful operation of restaurants, including menu design and pricing, marketing, customer satisfaction, purchasing, kitchen operations, and employment relationships.
FDSC 3500 Food Science Internship (0) Summer internship offered by Food Science and Human Nutrition Department and the Clemson Micro-Creamery and Food Manufacturing Industries. Students are able to observe, interact, and practice principles of food science within the food industry. To be taken Pass/Fail only. Preq: FDSC 2140 or consent of instructor.
FDSC 4010, H4010, 6010 Food Chemistry I 4(3,3) Basic composition, structure, and properties of food and the chemistry of changes occurring during processing utilization. Preq: BIOCH 3050 or consent of instructor.
FDSC 4020, H4020, 6020 Food Chemistry II 4(3,3) Application of theory and procedures for quantitative and qualitative analysis of food ingredients and food products. Methods for protein, moisture, lipid, carbohydrate, ash, fiber, rancidity, color, and vitamin analyses and tests for functional properties of ingredients are examined. Preq: BIOCH 3050 or consent of instructor.
FDSC 4030, 6030 Food Chemistry and Analysis
2(1,0) Principles of analytical procedures and techniques used to
quantitatively and qualitatively determine chemical composition of
foods, and elucidate the physio-chemical properties of food materials.
Laboratories provide experience in critical thinking, performing food
analysis, and analyzing data. Preq for FDSC 4030: Food Science major or
minor and BCHM 3050 and BIOL 4340 and FD SC 2140. Coreq: FDSC 4031. Preq
for FDSC 6030: BCHM 3050 and BIOL 4340 or consent of instructor. Coreq:
FDSC 4040, 6040 Food Preservation and Processing 3(3,0) Principles of food preservation applied to flow processes, ingredient functions, and importance of composition and physical characteristics of foods related to their processing; product recalls and product development concepts. Preq: Physics and organic chemistry or biochemistry.
FDSC 4060, 6060 Food Preservation and Processing Laboratory I 1(0,3) Laboratory exercises on preservation methods, equipment utilized, and processes followed in food manufacture. Coreq: FDSC 4040.
FDSC 4070, 6070 Quantity Food Production 2(1,3) Principles of the production of food in quantity for use in food service systems. Emphasizes functions of components of foods and of ingredients in food, and focuses on the quality of the final product, on safe production of food, and on proper use of equipment. Coreq: FDSC 3060, 4040.
FDSC 4080, 6080 Food Process Engineering 4(3,3) Study of basic engineering principles and their application in food processing operations. Emphasizes the relation between engineering principles and fundamentals of food processing. Preq: CH 1020, FDSC 2140, MTHSC 1060, PHYS 2070 or 2000 or 1220 or consent of instructor.
FDSC (PKGSC) 4090 Total Quality Management for the Food and Packaging Industries 3(3,0) Introduction to the principles of modern quality management emphasizing quality standards and issues and the practices necessary for food processing and packaging companies to survive in a customer-driven marketplace.
FDSC 4100, 6100 Food Product Development 4(3,3) A strategic and systems approach to integrated product development practices for developing new food products within a team setting. Focuses on the Stage-Gate process for moving from product idea to launch and application of sensory analysis techniques.
FDSC 4170 Seminar 1(1,0) Literature research and oral presentation of a current food science topic.
FDSC 4180 Seminar 1(1,0) Literature research and oral presentation of a current food science topic.
FDSC 4200, H4200 Special Topics in Food Science 1-3(1-3,0) Special topics in food science not covered in other courses. May be repeated for a maximum of 12 credits, but only if different topics are covered. Preq: Consent of instructor.
FDSC 4210, H4210 Special Problems in Food Science 1-4(0,3-12) Independent research investigation in food science areas not conducted in other courses. May be repeated for a maximum of 12 credits. Preq: Consent of instructor.
FDSC 4300, 6300 Dairy Processing and Sanitation 3(2,3) Processing, manufacture and distribution of fluid, frozen, cultured and other dairy products. Emphasizes sanitation in a commercial food processing plant environment, chemical and microbiological aspects, processing procedures, equipment operation, ingredient applications, formulation and functional properties. Preq: BIOL 1040/1060, CH 1020.
FDSC 4500 Creative Inquiry—Food Science 1-6(1-6,0) Individual or small team research experience in close collaboration with a faculty member. Expands undergraduate learning by application of the scientific method. Research is selected by the student with approval of faculty. May be repeated for a maximum of 12 credits.
FDSC 4910 Practicum 1-4 Supervised experiential opportunities in the food industry. May be repeated for a maximum of 12 credits. Preq: Junior standing and consent of department chair.
MICRO 4070, H4070, 6070 Food and Dairy Microbiology 4(3,3) Physical-chemical factors limiting survival and growth of microorganisms during processing and manufacturing of food and dairy products. Standard methods for enumerating and identifying indicator bacteria, yeasts, molds, and microbes producing food and food-borne illness. Starter cultures, fungal toxins, microbial cell injury and standards for food and dairy products. Preq: BIOCH 3050 or CH 2010 or 2230, MICRO 3050.
NUTR 2030 Introduction to Principles of Human Nutrition 3(3,0) Study of nutrient functions and requirements, food choices, dietary adequacy, and role of nutrition in physical fitness. Deals with social and scientific issues; health care policy; evaluation and interpretation of nutrition sources from government, private, academic, and the health care sectors. Credit toward a degree will be given for only one of NUTR 2030, 2050, 4510.
NUTR 2040 Nutrition Across the Life Cycle 3(3,0)
Using current evidence course examines nutrition issues and
requirements across the life cycle, including pre-conception, pregnancy,
lactation, infancy, childhood, adolescence, adulthood, and aging.
Methods of nutritional assessment for each stage of life are explored.
NUTR 2050 Nutrition for Nursing Professionals 3(3,0) Investigation of targeted general and clinical nutrition topics, including principles of nutrition, life-cycle nutrition, relationship of diet to health and disease, and the role of nursing professionals and nutrition. Credit toward a degree will be given for only one of NUTR 2030, 2050, 4510. Preq: Nursing major, BIOSC 2220. Coreq: BIOSC 2230.
NUTR 2100 Nutrition and Physical Activity 3(3,0) Topics include role of carbohydrates, fats, and proteins on energy utilization during exercise; altering body composition and improving fitness with diet and physical activity; importance of fluid intake on performance; effectiveness of dietary supplements and ergogenic aids; and choosing a diet appropriate for individual physical activity levels. Preq: BIOL 1200 and 1210, 1220, 1230, or 1240; or equivalent.
NUTR 2160 Evidence-Based Nutrition 1(1,0) Explores current issues in nutrition with emphasis on areas of research and inquiry by faculty.
NUTR 4010, H4010, 6010 Fundamentals of Nutrition 3(3,0) Biochemical and physiological fundamentals of nutritionapplicable to man and domestic animals. Considers digestive processes and absorption and metabolism of carbohydrates, lipids, proteins, water, minerals, and vitamins. Discusses energy metabolism and comparative anatomy and physiology of digestive systems. Offered fall semester only. Preq: BIOCH 3050, CH 2230, or consent of instructor.
NUTR 4180 Professional Development in Dietetics 1(1,0) Provides the steps for dietetic internship application process; career development in the dietetics field; and concepts of professional standards. Preq: Senior standing.
NUTR 4190 Professional Development in Nutrition 1(1,0) Career development in nutrition and concepts of professional standards and development. Preq: Senior standing.
NUTR 4200 Selected Topics in Nutrition 1-3(1-3,0) Comprehensive study of special topics in nutrition not covered in detail or contained in other courses. Current developments in each area are stressed. May be repeated for a maximum of three credits, but only if different topics are covered. Preq: Senior standing or consent of instructor.
NUTR 4210 Special Problems in Nutrition 1-4 (0,3-12) Independent research investigation in nutrition. Special emphasis is on developing a research proposal, conducting the research, and reporting the findings. May be repeated for a maximum of six credits, but only if different topics are covered. Preq: Senior standing or consent of instructor.
NUTR 4240, 6240 Medical Nutrition Therapy I 4(3,3) Principles of nutritional assessment, education, and counseling skills; development of medical nutrition therapy for individuals with obesity and eating disorders, gastrointestinal disorders, metabolic and renal disorders. Preq: BIOSC 2230, NUTR 4510, or consent of instructor.
NUTR 4250, H4250, 6250 Medical Nutrition Therapy II 4(3,3) Development of medical nutrition therapy for individuals with various disease states, including cardiovascular, hepatic, musculoskeletal, and neoplastic disorders. Also considers sociocultural and ethnic aspects of food consumption and alternative nutrition therapies. Preq: BIOSC 2230, NUTR 4240, or consent of instructor.
NUTR 4260, 6260 Community Nutrition 3(3,0) Study of fundamentals of nutrition care delivery in community programs beginning with assessment and problem identification and continuing through the development, implementation, and evaluation of nutrition intervention programs. Preq: NUTR 4510 or equivalent or consent of instructor.
NUTR 4270 Nutrition Counseling 1(1,0)
Examination and application of nutrition counseling methods, theories
and strategies needed to promote nutrition behavior change. Assessment
and interpretation of client information, development of client goals,
and evaluation of interventions are discussed. Preq: NUTR 4240.
NUTR 4510, H4510, 6510 Human Nutrition 3(3,0) Essentials of nutrition and principle nutritional deficiency conditions. Factors affecting adequacy of dietary intake, methods of determining nutritional status, development of nutrition standards, and recent advances in human nutrition. Credit toward a degree will be given for only one of NUTR 2030, 2050, 4510. Preq: BIOCH 3050/3060 or equivalent or consent of instructor.
NUTR 4550, 6550 Nutrition and Metabolism 3(3,0) Concepts of metabolism fundamental to understanding normal and therapeutic nutrition are examined. Bioenergetics as well as metabolism of carbohydrates, lipids, amino acids, vitamins, and minerals as they relate to nutrition are discussed. Preq: NUTR 4510 and BIOCH 3050 or 4230 or 4060 or consent of instructor.
FD SC 4210, 8210 Flavor Development & the Way We Eat (3 credits) (Study Abroad in Brussels, Belgium; Summer Session I) (IS 210 International Stuides; 3 credits) Contact Dr. Aubrey Coffee.
Other Food Related Courses
PKGSC 1010 Packaging Orientation 1(1,0) Overview of the various principles and practices in packaging science, historical development, packaging as a career.
PKGSC 1020 Introduction to Packaging Science 2(2,0) Considers functions of a package; materials, processes, and technology used in package development; and the relationship of packaging to the corporation, consumer, and society as a whole. Preq: PKGSC 1010 or consent of instructor.
PKGSC 3680, H3680 Packaging and Society 3(3,0) Study of the role of packaging in society as it specifically relates to the responsibilities of the packaging scientist in protecting people and the environment. Includes study of packaging and environmental regulations and guidelines currently in place to achieve these goals. Ability to make informed decisions and ethical judgments is an encompassing goal.
PKGSC 4640, H4640, 6640 Food and Health Care Packaging Systems 4(3,3) Characteristics, engineering properties, and applications of various materials and systems used in the packaging of foods, pharmaceuticals, and medical devices. Packaging systems for specific food and medical applications are considered. Laboratory and field exercises on food and medical packaging operations and packaging materials are included. Emphasis is on evaluation methods. Preq: PKGSC 2010, 2040, 2060, or consent of instructor.
AVS 1010 Dairy Foods 1(1,0) Study of production aspects of dairy foods from the farmer to the consumer including such products as ice cream, yogurt, and various cheeses. Considers the use of these foods for nutrition and pleasure. Students who have received credit for AVS 430 will not be allowed to enroll in or receive credit for AVS 1010.
AVS 3050 Meat Grading and Selection 2(1,2) Classification, grading, and selection of beef, lamb, and pork carcasses and wholesale cuts and factors influencing quality and value are studied. Students are eligible to compete in intercollegiate meat-judging contests.
AVS 3230 Poultry and Poultry Products Evaluation 2(0,4) Selection of layers, broilers, and turkeys. Grading of poultry products according to USDA grade standards is also studied. Students are eligible to compete in intercollegiate poultry judging contests. May be repeated for a maximum of four credits.
AVS 4180, 6180 Muscle Biology and Lean Meats 3(2,2) Biology of animal muscle, connective, fat, and bone tissue with laboratory emphasis on low-fat sausages and restructured, value-added meat products. Preq: AVS 2020.