Graduate Food Science Courses
FD SC 601 Food Chemistry I, 4 cr. (3 and 3) F (even numbered years) Basic composition, structure and properties of food and the chemistry of changes occurring during processing utilization. Prerequisite: BIOCH 210 or permission of instructor
FD SC 602 Food Chemistry II, 4 cr. (3 and 3) S (odd numbered years) 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. Prerequisite: BIOCH 210 or permission of instructor.
FD SC 604 Food Preservation and Processing, 3 cr. (3 and 0) S (even numbered years) Principles of food preservation applied to flow processes, ingredient functions and the importance of composition and physical characteristics of foods related to their processing; product recalls and product development concepts. Prerequisites: Physics and organic chemistry or biochemistry
FD SC 606 Food Preservation and Processing Laboratory, 1 cr. (0 and 3) S (even numbered years) Laboratory exercises on preservation methods, equipment utilized and processes followed in food manufacture. Co-requisite: FD SC 404/604
FD SC 607 Quantity Food Production, 2 cr. (1 and 3) Principles of the production of food in quantity for use in food service systems; functions of components if foods and of ingredients in food on the quality of the final product, on safe production of food and on proper use of equipment. Co-requisite: FDSC 306 and 404.
FD SC 608 Food Process Engineering, 4 cr. (3 and 3) Basic engineering principles and their application in food processing operations; relation between engineering principles and fundamentals of food processing. Prerequisite: FD SC 214, CH102 or 112, MTHSC 106, PHYS 207 or 200 or 122 or permission of instructor.
FD SC 664 (PKGSC 664) Food Packaging Systems, 3 cr. (3 and 0) Characteristics and application of various materials and systems used in the packaging of foods; engineering properties of the materials and methods used to measure properties; packaging systems for specific food applications. Prerequisite: Permission of instructor
FD SC 666 (PKGSC 666) Food Packaging Systems Laboratory, 1 cr. (0 and 3) Laboratory and field exercises on food packaging operations and packaging materials; methods to evaluate the physical and chemical properties of packaging materials. Prerequisite: Permission of instructor.
FD SC 801 Biochemical Aspects of Poultry Products, 3 cr. (2 and 3) Five research areas of product texture, flavor, color (appearance), nutrition and microbiology. Texture, flavor and color will be approached from a biochemical and chemical viewpoint, dealing with the meat and egg components comprising various poultry products. Prerequisite: AVS 355 or FD SC 401/601 or permission of instructor
FD SC 810 Chemical and Biochemical Aspects of Foods, 4 cr. (4 and 0) – Chemical, biochemical and functional properties of food components and their interactions in food emulsions, foams, colloids, and gel and solution states: the influences of processing on isolation, utilization and production of the constituents using techniques based on constituent properties. Prerequisites: BIOCH 623 and FDSC 401/601 or permission of instructor.
FD SC 811 Physical and Thermophysical Properties of Foods, 3 cr. (3 and 0) Principles involved in relating physical and thermophysical properties to food quality, including standard methods and instruments to determine texture and the relationship of physical properties to sensory evaluation; interrelationships of chemical structure and physical properties in food processing operations. Prerequisite: FDSC 810 or permission of instructor.
FD SC 812 Microbiological Aspects of Food Systems, 3 cr. (3 and 0) – Function and characteristics of microorganisms in the utilization and manufacture of food products; food fermentations, microbially induced chemical and physical changes, environmental aspects and production of food ingredients and resources. Prerequisite: MICRO 407/607 or equivalent or permission of instructor.
FD SC 814 Shelf Life Evaluation of Foods, 3 cr. (3 and 0) Theoretical and practical aspects of the shelf life determination of foods; factors affecting food product quality and eventual product failure. Prerequisite: FD SC 601 or 810 or permission of instructor.
FD SC 815 Food Service Management, 4 cr. (3 and 3) Management of the procurement, production, distribution and service of food that meets nutrition guidelines, cost parameters and consumer acceptance criteria; supervision of customer satisfaction systems, marketing functions and human resource systems.
FD SC 820 Selected Topics in Food Science, 1-3 cr. (1-3 and 0) Special topics in food science not covered in other courses. May be repeated for up to nine credits.
FD SC 821 Selected Topics, 1-4 cr. (0 and 3-12) Independent research investigation in food science areas not conducted in other courses. May be repeated for a maximum of 12 credits. Prerequisite: Permission of instructor.
FD SC 851 Food Science Seminar, 1 cr. (1 and 0) Current research and related developments in food science reviewed by faculty, students and invited lecturers.
FD SC 852 Food Science Seminar, 1 cr. (1 and 0) Continuation of FDSC 851.
FD SC 891 Master's Thesis Research, credits to be arranged
FD TH 851 Food Technology Seminar, 1 cr. (1 and 0) F, S Current and ongoing research as well as developments in food technology reviewed by faculty, students and invited lecturers. Prerequisite: Enrollment in the food technology Ph.D. program or permission of instructor.
FD TH 991 Doctoral Dissertation Research, credit to be arranged
NUTR 601 Fundamentals of Nutrition, 3 cr. (3 and 0) F Biochemical and physiological fundamentals of nutrition applicable to domestic animals and man; digestive processes; absorption and metabolism of carbohydrates, lipids, proteins, water, minerals and vitamins; energy metabolism and comparative anatomy and physiology of digestive systems. Prerequisite: BIOCH 210, CH 223 or permission of instructor.
NUTR 624 Medical Nutrition Therapy I, 4 cr (3 and 3) F Nutritional assessment, education and counseling skills; development of medical nutrition therapy for individuals with obesity and eating disorders, gastrointestinal disorders, metabolic and renal disorders. Prerequisite: NUTR 451, BIOSC 222 and 223 or permission of instructor.
NUTR 625 Medical Nutrition Therapy II, 4 cr. (3 and 1) S Development of medical nutrition therapy for individuals with various disease states including cardiovascular, hepatic, musculoskeletal and neoplastic disorders; sociocultural and ethnic aspects of food consumption; alternative nutrition therapies. Prerequisite: NUTR 424/624, BIOSC 222 and 223 or permission of instructor
NUTR 626 Community Nutrition, 3 cr. (3 and 0) 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. Prerequisite: NUTR 451 or equivalent or permission of instructor.
NUTR 651 Human Nutrition, 3 cr. (3 and 0) Essentials of nutrition and principal nutritional deficiency conditions; factors affecting adequacy of dietary intake; methods of determining nutritional status; development of nutrition standards; recent advances in human nutrition. Prerequisite: BIOCH 210/211 or equivalent or permission of instructor.
NUTR 655 Nutrition and Metabolism, 3 cr. (3 and 0) Concepts of metabolism fundamental to understanding normal and therapeutic nutrition; bioenergetics as well as metabolism of carbohydrates, lipids, amino acids, vitamins and minerals as they relate to nutrition. Prerequisite: NUTR 451 and BIOCH 210 or 423 or 406 or permission of instructor
NUTR 706 Nutrition for Teachers, 3 cr. (3 and 0) Principles of nutrition applied to nutrition education. Prerequisite: Permission of instructor.
NUTR 801 Topical Problems in Nutrition, 1-3 cr. (1-3 and 0) Topics not covered in other courses or by thesis research. Credit varies with problems selected.
NUTR 802 Special Topics in Nutrition, 1-3 cr. (1-3 and 0) Topics of special interest or contemporary subjects not examined in other courses.
NUTR 803 Advanced Human Nutrition, 4 cr. (4 and 0) Biochemistry and physiology related to human nutrition and their application to formation and adoption of healthy eating patterns. Emphasis will be on individual nutrients in the context of healthy eating patterns throughout the life cycle and on recent advances in human nutrition. Prerequisite: NUTR 451, BIOCH 210/211, and BIOSC 222 and 223 or permission of instructor.
NUTR 804 Nutrition Education of the Public, 3 cr. (3 and 0) Analyses of community-based food and nutrition programs to include management, program provision, outcome-based evaluation and integration of services. Emphasis will be on outcome-based nutrition education across the lifespan, management and integration of multiple services for targeted population and public policy development. Prerequisite: NUTR 426 or permission of instructor.
NUTR 805 Metabolic Basis of Medical Nutrition Therapy, 3 cr. (3 and 0) Integration of metabolism and pathophysiology into medical nutrition therapy recommendations. Prerequisite: NUTR 424 and 425 or permission of instructor.
NUTR 806 Dietetic Internship, 1-6 cr. (0 and 3-18) Internship consisting of preceptor-supervised faculty-led dietetic experiences in community clinical and food service settings. Must be taken for six credits during the internship rotations. Prerequisite: Acceptance into dietetic internship program.
NUTR 808 Monogastric Nutrition, 3 cr. (3 and 0) Basic concepts and current research related to nutrient requirement and metabolism of poultry, swine and other monogastic species. Presrequisite: NUTR 401/601 or 451/651
NUTR 809 Ruminant Nutrition, 3 cr. (3 and 0) Microbiological, biochemical and physiological processes involved in the synthesis of amino acids, proteins and B-vitamins; relation of these processes to utilization of proteins, lipids and fibrous and nonfibrous feed ingredients; properties and functions of nutrients, non-protein nitrogen compounds and growth promoting substances for dairy cattle, beef cattle and sheep. Prerequisite: NUTR 401/601 or permission of instructor.
NUTR 811 Carbohydrate Nutrition, 2 cr. (2 and 0) Dietary sources, chemistry, absorption/excretion and functions of carbohydrates; the aberrations of metabolism and possible role in the etiology of degenerative diseases. Prerequisites: BIOCH 623 or equivalent; NUTR 601 or 651 or equivalent; or permission of instructor.
NUTR 815 Lipid Nutrition, 2 cr. (2 and 0) Nutrition of lipids in humans and domestic animals emphasizing their source, digestion and absorption, metabolism, function, dietary needs and interrelationships. Prerequisites: BIOCH 623or equivalent; NUTR 601 or 651 or equivalent; or permission of instructor.
NUTR 816 Amino Acids and Protein Nutrition, 2 cr. (2 and 0) F Nutrition of amino acids, nonprotein nitrogen and proteins related to humans and domestic animals; essentially, interrelationships and metabolism of amino acids
NUTR 817 Mineral Nutrition, 2 cr. (2 and 0) Occurrence, chemistry, absorption/excretion, and general and specific physiological functions of minerals. Prerequisite: BIOCH 623 or equivalent; NUTR 601 or 651 or equivalent; or permission of instructor
NUTR 819 Vitamin Nutrition, 2 cr. (2 and 0) Overview of the chemistry, metabolism, physiology, digestion, absorption and excretion of the vitamins as applied to the nutrition of humans and domestic animals. Prerequisites: BIOCH 623 or equivalent; NUTR 601 or 651 equivalent; or permission of instructor.
NUTR 820 Nutritional Bioenergetics, 2 cr. (2 and 0) Quantitative approach to the losses of dietary energy during digestion and metabolism; factors governing the energetic efficiency of different biological functions in animals and man; regulation of energy balance; body temperature regulation; techniques of calorimetry. Prerequisite: BIOCH 623 or equivalent; NUTR 601 or 651 or equivalent; or permission of instructor.
NUTR 851 Nutrition Seminar I, 1 cr. (1 and 0) F Current research and developments in nutrition. Topics, selected by the instructor and students, will come from student research and nutrition literature.
NUTR 852 Nutrition Seminar II, 1 cr. (1 and 0) S Continuation of NUTR 851.
NUTR 891 Master’s Thesis Research, credit to be arranged
NUTR 991 Doctoral Dissertation Research, credit to be arranged