Food Science Courses

Chemistry, microbiology, and processing of foods; concepts of food preservation, packaging and marketing; food additives and regulations. Field trip required. Cooperative course taught jointly by WSU and UI.

The importance of viticulture including world wine regions and enology (winemaking); wine quality.

Regulation, safety and quality of food products, including microbiological, chemical, and sensory properties of food. Cooperative course taught by UI (FST 220), open to WSU students.

Prereq MBioS 305; MBioS 306; Chem 345. Specialized techniques and concepts of food processing and marketing. Field trip required. Cooperative course taught by WSU, open to UI students.

Prereq organic chemistry. Technical principles relating to the production and commercial processing of legume and cereal foods. Field trip required. Cooperative course taught by UI (FST 304), open to WSU students.

May be repeated for credit; cumulative maximum 6 hours. Credit not granted for both FSHN 401 and 501. Selected topics in food science and human nutrition.

Identifying defects in dairy products and relating these defects to their probable cause; remedies. Credit not granted for both FSHN 406 and 506. Cooperative course taught by WSU, open to UI students.

Prereq FSHN 406. Identifying defects in dairy products and intense training for Collegiate Dairy Products Evaluation Competition. Credit not granted for both FSHN 407 and 507. Cooperative course taught by WSU, open to UI students.

Rasco

K. Huber

Prereq junior or senior standing in Food Science or permission of instructor. Critical analysis of contemporary topics in food science. Organization and communication of scientific information. Cooperative course taught jointly by WSU and UI. S, F grading.

Prereq MBioS 305; MBioS 306. Purpose for enumeration, detection and identification of microorganisms in food products; physical, chemical and environmental factors influencing growth and survival of foodborne microorganisms; pathogenic and spoilage microorganisms in food and their control. Cooperative course taught by UI, open to WSU students.

Prereq c// in FSHN 416. Lab for FSHN 416. Cooperative course taught by UI, open to WSU students.

Prereq Stat 212 and age 21 or older. Theory, principles and application of sensory evaluation techniques in appearance, aroma, flavor and texture of foods and wine. Credit not granted for both FSHN 422 and 522. Cooperative course taught by WSU, open to UI student.

Prereq MBioS 101 or 301; Chem 345; MBioS 303. Dairy chemistry, microbiology, sanitation, product development and processing from cow to consumer. Credit not granted for both FSHN 429 and 529. Cooperative course taught by WSU, open to UI students.

(Effective through Summer 2008) Rec Math 140 or 202; Phys 101.

(Effective through Summer 2008) Rec AgTM 433 or c//.

Prereq Chem 345. Rec MBioS 303. Fundamentals of food chemistry; composition of foods and the changes that occur during processing. Cooperative course taught by WSU, open to UI students.

Rec FSHN 460 or c//. Experiments related to the properties, reactions, and interactions of chemical components of foods. Cooperative course taught by WSU, open to UI students.

Prereq MBioS 305; MBioS 306. Rec Chem 345. Introductory food analysis; methods common to many food commodities. Cooperative course taught by WSU, open to UI students.

Prereq permission of instructor. General principles of toxicologic evaluation of chemicals which enter the food chain; toxicology of food additives, colors, preservatives, drugs, pesticides and natural toxins in foods and risk characterization. Credit not granted for both FSHN 464 and 564. Cooperative course taught by UI, open to WSU students.

Prereq MBioS 303; MBioS 305; MBioS 306. Technical principles related to the processing and fermentation of wines with an emphasis on microbiology. Credit not granted for both FSHN 465 and 565. Cooperative course taught by WSU, open to UI students.

Prereq FSHN 465 or c//. Hands-on winemaking; application of chemical microbiological methods for wine analysis. Field trip required. Cooperative course taught by WSU, open to UI students.

Prereq FSHN 303, 416, 433, 460 or c//. Physical principles of food preservation and recent advances in food technology. Credit not granted for both FSHN 470 and 570. Cooperative course taught by WSU, open to UI students.

Prereq FSHN 303, 416, 460; senior standing. Application of food chemistry, food processing/engineering and microbiology; knowledge to formulate a new food product. Cooperative course taught by UI, open to WSU students.

May be repeated for credit; cumulative maximum 4 hours. Prereq sophomore standing. Students work full time in industrial assignments with prior approval of advisor and industrial supervisor. S, F grading.

Prereq sophomore standing. Industrial assignments at a regional, national or international winery. S, F grading.

May be repeated for credit. S, F grading.

May be repeated for credit; cumulative maximum 6 hours. Prereq permission of instructor. Cooperative course taught jointly by WSU and UI.

Graduate-level counterpart of FSHN 401; additional requirements. Credit not granted for both FSHN 401 and 501.

May be repeated for credit; cumulative maximum 6 hours. Prereq permission of instructor. Cooperative course taught jointly by WSU and UI.

May be repeated for credit; cumulative maximum 6 hours. Prereq permission of instructor. Cooperative course taught jointly by WSU and UI.

1 Graduate-level counterpart of FSHN 406; additional requirements. Credit not granted for both FSHN 406 and 506. Cooperative course taught by WSU, open to UI students.

Graduate-level counterpart of FSHN 407; additional requirements. Credit not granted for both FSHN 407 and 507. Cooperative course taught by WSU, open to UI students.

May be repeated for credit. Planning, writing, reporting, reviewing and evaluating current food-related research.

May be repeated for credit. Development of skills and communication tools and techniques for oral presentations of current food science and human nutrition research.

Rec biochemistry, food chemistry. Chemical, physical, and toxicological properties of water, vitamins, pigments, synthetic colors, minerals, miscellaneous food additives, and natural toxicants. Cooperative course taught by WSU, open to UI students.

Prereq Stat 212. Graduate-level counterpart of FSHN 422; additional requirements. Credit not granted for both FSHN 422 and 522. Cooperative course taught by WSU, open to UI students.

Prereq MBioS 101 or 301; Chem 345; MBioS 303. Graduate-level counterpart of FSHN 429; additional requirements. Credit not granted for both FSHN 429 and 529. Cooperative course taught by WSU, open to UI students.

Prereq permission of instructor. Graduate-level counterpart of FSHN 464; additional requirements. Credit not granted for both FSHN 464 and 564. Cooperative course taught by UI (FST 564), open to WSU students.

Prereq MBioS 302, 303. Graduate-level counterpart of FSHN 465; additional requirements. Credit not granted for both FSHN 465 and 565. Cooperative course taught by WSU, open to UI students.

Prereq FSHN 416, 433 or c//. Graduate-level counterpart of FSHN 470; additional requirements. Credit not granted for both FSHN 470 and 570. Cooperative course taught by WSU, open to UI students.

Prereq BSysE 481 or Ch E 330. Same as BSysE 582.

Prereq 3 credits Food Chemistry, Biochem or Organic Chem. Chemistry and functionality of cereal grains as related to their processing and product quality. Cooperative course taught by WSU, open to UI students (FST 583).

Variable credit S, F grading.

Variable credit S, F grading.

Variable credit S, F grading.