FDSC 101 Epochs in Man's Struggle for Food 1(1,0) A study of significant developments in food preservation methods and the impact each has had on man's struggle for food.  Instructor:  Dr. Galyean

FDSC 102 Perspectives in Food and Nutrition Sciences 2(2,0) Discussion course covering topics related to food science and human nutrition.  Subjects will include topics of current interest and will involve familiarization with scientific literature in nutrition and food sciences.  Students are introduced and participate in team-oriented research initiative.  Instructor:  Dr. McGregor

FDSC 201 Man and His Food 2(2,0) Study of food and food products with emphasis on nutrients, nutrient needs, and the relationship between nutrient intake and health.  Also discussed are food additives, nutritional awareness (to include nutrition labeling), food protection, and the influence of processing on nutritional quality of food.  Instructor: Dr. Galyean  

FDSC 214 Food Resources and Preservation 4(4,0) A study of food material resources and their preservation for quality and consumption as scientifically and technically practiced in the food industry.  Food preservation by refrigerated and frozen storage, thermal processing and pasteurization, dehydration and concentration, fermentation, irradiation, microwave heating and food additives.  Instructor:  Dr. Dawson   

FDSC 215 Culinary Fundamental 1(0,3) Culinary skills development lab course with emphasis on safety and sanitation.  Practical preparation, evaluation and presentation of fruits/vegetables, grains, eggs, salads/cold sauces, stocks, sauces, soups, poultry, red meat, seafood, quick breads, yeast breads, bakery desserts, frozen confections and ice cream. Instructor: Dr. Coffee

FDSC 306 Food Service Operations 3(3,0) Principles of management of resources in commercial food-service systems.  Emphasis will be on types of delivery systems, principles of quantity food production, techniques for cost control and concepts of food science and food safety.  Preq: FDSC 201 and Junior standing or consent of instructor.  Instructor:  Dr. Kunkel   

FDSC 307 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.  Instructor:  Dr. Condrasky

FDSC 401, H401, 601 Food Chemistry I 4(3,3)F Even-numbered years.  The basic composition structure, and properties of food and the chemistry of changes occurring during processing utilization.  Preq:  BIOCH 210 or consent of instructor. Instructor: Dr. Chen

FDSC 402, H402, 602 Food Chemistry II 4(3,3)S Odd-numbered years.  Application of theory and procedures for quantative 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 210 or consent of instructor.  Instructor:  Dr. Galyean

FDSC 404, 604 Food Preservation and Processing 3(3,0)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.  Preq:  Physics and organic chemistry or biochemistry.  Instructor: Dr. Galyean

FDSC 406, 606 Food Preservation and Processing Laboratory (0,3)S Even-numbered years.  Laboratory exercises on preservation methods, equipment utilized, and processes followed in food manufacture.  Coreq:  FDSC 404.  Instructor: Dr. Galyean

FDSC 407, 607 Quantity Food Production 2(1,3) Principles of the production of food in quantity for use in food service systems.  Emphasis will be on functions of components of foods and of ingredients in foods on the quality of the final product, on safe production of food, and on proper use of equipment.  Coreq:  FDSC 306 and FDSC 404.  Instructor:  Dr. Kunkel 

FDSC 408, 608 Food Process Engineering 4(3,3) Study of basic engineering principles and their application in food processing operations.  The relationship between engineering principles and fundamentals of food processing is emphasized.  Preq:  FDSC 214, CHM 102 or 112, MTHSC 106, PHYS 207, 200, or 122, or consent of instructor.  Instructor:  Dr. Barron 

FDSC 409 Total Quality Management for the Food and Packaging Industries 3(3,0) An introduction to the principles of modern quality management with emphasis on quality standards and issues and the practices necessary for food processing and packaging companies to survive in a customer-driven marketplace.  Preq:  none.  Instructor:  Dr. McGregor

FDSC 417 Seminar 1(1,0) Literature research and oral presentation of current food science topics.  Instructor:  Dr. Galyean 

FDSC 418 Seminar 1(1,0) Literature research and oral presentation of current food science topics.  Instructor:  Dr. Galyean   

FDSC 420(421) - New Product Development and Advanced Culinary Applications lab - Selected Topics in Food Science 3(2,3) A strategic and systems approach to integrated product development practices for developing new food products.  This course focuses on the Stage-Gate process for moving from product idea to launch.  It introduces systems and techniques that improve the quality of information at each stage to ensure that product and process design is aligned with customer and consumer needs and quality expectations, reduce time-to-market, while meeting corporate financial targets.  The laboratory portion of this course integrates an advanced culinary approach to create "truly new" product ideation and formulation. Instructor: Dr. Vander Zanden and Dr. Condrasky

FDSC 420, H420 Selected Topics in Food Science 1-3(1-3,0) Comprehensive study of special topics in food science not covered in detail or contained in other courses.  Contemporary developments in each topic area will be stressed.  Maximum of 3 credits may be taken.  Preq:  Consent of instructor. 

FDSC 421, H421 Selected Problems in Food Science 1-4(0,3-12) Independent research investigation in food science related to processing, preservation, packaging, or nutritional aspects of foods.  Special emphasis will be placed on organizing a research proposal, conducting the research, and reporting the findings.  Maximum of 4 credits may be taken.  Preq:  Senior standing or consent of instructor.

PKGSC 101 Packaging Orientation 1(1,0) Overview of the various principles and practices in packaging science, historical development, packaging as a career. 

PKGSC 102 Introduction to Packaging Science 2(2,0) Functions of a package; materials, processes, and technology used in package development; the relationship of packaging to the corporation, consumer, and society as a whole. Preq: PKGSC 101 or consent of instructor. 

PKGSC 368, H368 Packaging and Society 3(3,0) Study of the role of packaging in modern-day society.  Responsibilities of the packager to protect people and the environment.  Package guidelines recommended by civilian and governmental agencies. Preq: PKGSC 101 or consent of instructor. 

PKGSC 464, H464, 664 Food Packaging Systems 3(3,0) 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 are emphasized. Consideration is given to packaging systems for specific food applications. Preq: Consent of instructor. 

PKGSC 466, 666 Food Packaging Systems Laboratory 1(0,3) Laboratory and field exercises on food packaging operations and packaging materials. Methods to evaluate the physical and chemical properties of packaging materials are emphasized. Preq: Consent of instructor.

AVS 101 Dairy Foods 1(1,0) Production aspects of dairy foods from the farmer to the consumer including such products as ice cream, yogurt, and various cheeses; the use of these foods for nutrition and pleasure. Students who have received credit for ADVSC 307 will not be allowed to enroll in or receive credit for AVS 101. 

AVS 203 Dairy Science Techniques 1(0,2)F Laboratory demonstrating the basics of breeding, feeding, and management of dairy cattle, quality control of milk, and processing of milk and dairy products. Preq: AVS 108. 

AVS 304 Evaluation of Dairy Products 2(1,2)S Emphasizes sensory evaluation of dairy products; discussion of 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. 

AVS 305 Meat Grading and Selection 2(1,2)S 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 323 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 353 Meats 2(2,0)S Study of the chemical and physical composition of meat, meat hygiene, nutritive value, curing, freezing, and meat by‑products. Preq: AVS 108 and 202. 

AVS 354 Meats Laboratory 1(0,3) Selection and grading of meat animals and carcasses. Practical work in slaughtering of animals and in the cutting, curing, and freezing of meats. Emphasis is on the identification of wholesale and retail cuts. Preq: AVS 108 and 202. 

AVS 418, 618 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 202. 

AVS 430, 630 Dairy Processing I 4(3,3)F Alternate years. Processing and distribution of fluid milk and other dairy products with emphasis on composition, quality control, chemical microbiological, and public health aspects. Preq: BIOL 103, 104, CH 101, 102. 

AVS 431, 631 Dairy Processing II 4(3,3)S Alternate years. Continuation of AVS 430, with emphasis on processing of cultured dairy products and frozen dairy products. Processing procedures, quality control, ingredients, formulations, and compositional and cultural characteristics of cultured and frozen dairy products are discussed. Preq: AVS 430.

MICRO 407 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 of enumerating and identifying indicator bacteria, yeast, 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 305 or CH 201 or 223, MICRO 305. Instructor: Dr. Jiang