Food Microbiology Lecture
FDSCTE 5536 Microbiology as applied to food. Students learn about microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Control of harmful microorganisms in food is discussed. Prereq: Micrbio 4000 (Micrbi ...
Food Microbiology Laboratory
FDSCTE 5546 Microbiological analyses as applied to food. Students learn how to detect and quantify microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Prereq: 5536 (636.01) or Micrbio 5536, or Grad stan ...
FDSCTE 5600 Describe the sources and compositions of food components. Develop a relationship between the composition of the individual food components and their chemical and physical properties. Understanding the chemistry of food components during proces ...
FDSCTE 5610 Chemical, physical and functional properties of foods and effects of processing on those constituents using an array of chemical, biochemical and instrumental technologies in accordance with current food industry and regulatory agency practice ...
FDSCTE 5710 Chemical and physical nature of food additives; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods. Prereq: 10 cr hrs in FdScTe, or Grad standing. Not open to students with credit for 621. Whil ...
Food Product Development
FDSCTE 5720 Development of a new food product including generation of concepts, consumer panel testing, development of prototypes, process optimization and consumer testing. Prereq: 2400, and Sr standing, or Grad standing. Not open to students with credit ...
Technical Problem Solving
FDSCTE 5730 Analysis of technical problems in food science; fostering creative thinking to the approach and solution of problems; preparation and oral presentation of paper. Prereq: 5600 or 5710, and 5536 or 4536, and 5400 or 5410 or 5420 or 5430 or AnimS ...
Global Health and Environmental Microbiology
FDSCTE 6320 Fundamentals and emerging issues of health significant microorganisms (bacteria, viruses, protozoa) from water, air, soil and food, and their sources, transmission routes, treatments, detection methods and study tools. Prereq: Not open to stud ...
Advanced Food Process Design
FDSCTE 7430 An integration of quantitative parameters describing changes in the quality attributes of foods with quantification of the physical changes occurring between the time of raw material harvest or assembly and the point of food consumption. Model ...
Advanced Food Microbiology
FDSCTE 7536 Food borne microbes of significance to health and industrial applications, metabolic pathways enabling these organisms survival in the environment and hosts, approaches for studying food-borne microorganisms. Prereq: 5536 (636.01) and Micrbio ...