Twin Cities campus
 
Twin Cities Campus

Food Science B.S.

Food Science & Nutrition
College of Food, Agricultural and Natural Resource Sciences
  • Program Type: Baccalaureate
  • Requirements for this program are current for Fall 2017
  • Required credits to graduate with this degree: 120
  • Required credits within the major: 98 to 111
  • No.
  • Degree: Bachelor of Science
Food science applies chemistry, microbiology, and engineering to the science and technology of making foods. Chemistry--because foods undergo chemical reactions when they are heated, frozen, mixed with each other, and stored. Microbiology--because many foods are made by microorganisms (e.g., bread, cheese, yogurt, sauerkraut, tempeh), and because microorganisms cause extensive, rapid, and often dangerous spoilage. Physics and engineering--because foods must be constructed, moved through the factory, made safe, and distributed intact to the consumer. Food science involves creating new food products and making current products more stable, nutritious, convenient, reliable, and safe. The food science program is offered through the College of Food, Agricultural and Natural Resource Sciences.
Program Delivery
This program is available:
  • via classroom (the majority of instruction is face-to-face)
Admission Requirements
For information about University of Minnesota admission requirements, visit the Office of Admissions website.
General Requirements
All students in baccalaureate degree programs are required to complete general University and college requirements including writing and liberal education courses. For more information about University-wide requirements, see the liberal education requirements. Required courses for the major, minor or certificate in which a student receives a D grade (with or without plus or minus) do not count toward the major, minor or certificate (including transfer courses).
Program Requirements
All major requirements must be taken A-F (unless only offered S-N), and students must earn a grade of at least C- or better.
Foundation Courses
Students must take either MATH 1142 or MATH 1271 & MATH 1272, as well as BIOC 3021 or BIOC 4331 & BIOC 4332.
BIOL 1009 - General Biology [BIOL] (4.0 cr)
CHEM 1061 - Chemical Principles I [PHYS] (3.0 cr)
CHEM 1065 - Chemical Principles I Laboratory [PHYS] (1.0 cr)
CHEM 1062 - Chemical Principles II [PHYS] (3.0 cr)
CHEM 1066 - Chemical Principles II Laboratory [PHYS] (1.0 cr)
PHYS 1301W - Introductory Physics for Science and Engineering I [PHYS, WI] (4.0 cr)
STAT 3011 - Introduction to Statistical Analysis [MATH] (4.0 cr)
MATH 1142 - Short Calculus [MATH] (4.0 cr)
or MATH 1571H - Honors Calculus I [MATH] (4.0 cr)
or MATH 1271 - Calculus I [MATH] (4.0 cr)
MATH 1272 - Calculus II (4.0 cr)
Students in both tracks must take BIOC 3021 or approved equivalent
BIOC 3021 - Biochemistry (3.0 cr)
or BIOC 4331 - Biochemistry I: Structure, Catalysis, and Metabolism in Biological Systems (4.0 cr)
or BIOC 4332 - Biochemistry II: Molecular Mechanisms of Signal Transduction and Gene Expression (4.0 cr)
Interdisciplinary Learning
Core coursework which fulfills the CFANS requirement for an interdisciplinary course.
FSCN 1102 - Food: Safety, Risks, and Technology [CIV] (3.0 cr)
Experiential Learning
Course which fulfills the CFANS requirements for an Experiential Learning course
FSCN 4349 - Food Science Capstone (2.0 cr)
Upper-division Writing Intensive within the major
Students are required to take one upper-division Writing Intensive course within the major. If that requirement has not been satisfied within the core major requirements, students must choose one course from the following list. Some of these courses may also fulfill other major requirements.
Take 0 - 1 course(s) from the following:
· FSCN 4312W - Food Analysis [WI] (4.0 cr)
· WRIT 3562W - Technical and Professional Writing [WI] (4.0 cr)
Program Sub-plans
Students are required to complete one of the following sub-plans.
Food Science Track A
Food Science Track A complies with the Core Competencies Student Learning Objectives of the Institute of Food Technologists (IFT): the professional organization in Food Science that provides approval to undergraduate programs. Students default into the Track A sub-plan. Students must meet with an adviser in order to declare the Track B sub-plan.
Additional Foundation Courses - Chemistry
CHEM 2301 - Organic Chemistry I (3.0 cr)
CHEM 2302 - Organic Chemistry II (3.0 cr)
CHEM 2311 - Organic Lab (4.0 cr)
Professional Courses
BBE 4744 - Engineering Principles for Biological Scientists (4.0 cr)
FSCN 1112 - Principles of Nutrition (3.0 cr)
FSCN 3102 - Introduction to Food Science (3.0 cr)
FSCN 4121 - Food Microbiology (3.0 cr)
FSCN 4122 - Food Fermentations and Biotechnology (2.0 cr)
FSCN 4123 - Molecular Biology for Applied Scientists (1.0 cr)
FSCN 4131 - Food Quality (3.0 cr)
FSCN 4312W - Food Analysis [WI] (4.0 cr)
FSCN 4332 - Food Processing Operations (3.0 cr)
FSCN 4311 - Chemical Reactions in Food Systems (2.0 cr)
FSCN 4112 - Food Chemistry and Functional Foods (3.0 cr)
FSCN 4481 - Sensory Evaluation of Food Quality (1.0 cr)
Communication
WRIT 3562W - Technical and Professional Writing [WI] (4.0 cr)
Public Speaking/Professional Communication
COMM 1101 - Introduction to Public Speaking [CIV] (3.0 cr)
or PSTL 1461 {Inactive} [CIV] (3.0 cr)
or AFEE 2421 - Professional Communication for Agriculture, Food, and the Environment (3.0 cr)
Additional Foundation Courses - Microbiology
FSCN 2021 - Introductory Microbiology (4.0 cr)
or VBS 2032 - General Microbiology With Laboratory (5.0 cr)
or MICB 3301 - Biology of Microorganisms (5.0 cr)
Food Science Track B
Food Science Track B offers a plan of study with over 21 free electives, high impact experiential learning, and an interdisciplinary course. Track B provides students with the freedom to choose between five Areas of Emphasis that will prepare them to be competitive as they enter the workforce. The Areas of Emphasis are: 1) Advanced Food Technology 2) Nutrition (which includes enough coursework to add a Nutrition minor) 3) Chemistry 4) Microbiology 5) Biochemistry (which includes enough coursework to add a Biochemistry minor). Students must meet with an adviser in order to declare Track B.
Additional Foundation Courses - Chemistry
CHEM 2301 - Organic Chemistry I (3.0 cr)
or BIOC 2331 - Chemical Mechanisms in Biology (3.0 cr)
Professional Courses
BBE 4744 - Engineering Principles for Biological Scientists (4.0 cr)
FSCN 1112 - Principles of Nutrition (3.0 cr)
FSCN 3102 - Introduction to Food Science (3.0 cr)
FSCN 4121 - Food Microbiology (3.0 cr)
FSCN 4122 - Food Fermentations and Biotechnology (2.0 cr)
FSCN 4123 - Molecular Biology for Applied Scientists (1.0 cr)
FSCN 4131 - Food Quality (3.0 cr)
FSCN 4312W - Food Analysis [WI] (4.0 cr)
FSCN 4332 - Food Processing Operations (3.0 cr)
FSCN 4112 - Food Chemistry and Functional Foods (3.0 cr)
FSCN 4481 - Sensory Evaluation of Food Quality (1.0 cr)
Communication
WRIT 3562W - Technical and Professional Writing [WI] (4.0 cr)
Microbiology
FSCN 2021 - Introductory Microbiology (4.0 cr)
or VBS 2032 - General Microbiology With Laboratory (5.0 cr)
 
More program views..
View college catalog(s):
· College of Food, Agricultural and Natural Resource Sciences

View sample plan(s):
· Food Science Track A Sample Plan
· Food Science Track B Sample Plan

View checkpoint chart:
· Food Science B.S.
View PDF Version:
Search.
Search Programs

Search University Catalogs
Related links.

College of Food, Agricultural and Natural Resource Sciences

TC Undergraduate Admissions

TC Undergraduate Application

One Stop
for tuition, course registration, financial aid, academic calendars, and more
 
BIOL 1009 - General Biology (BIOL)
Credits: 4.0 [max 4.0]
Course Equivalencies: 01525
Typically offered: Every Fall, Spring & Summer
Major concepts of modern biology. Molecular structure of living things, energy recruitment/utilization, flow of genetic information through organisms/populations. Principles of inheritance, ecology, and evolution. Includes lab. prereq: high school chemistry; 1 term college chemistry recommended
CHEM 1061 - Chemical Principles I (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01884 - Chem 1061/Chem 1071H
Typically offered: Every Fall, Spring & Summer
Atomic theory, periodic properties of elements. Thermochemistry, reaction stoichiometry. Behavior of gases, liquids, and solids. Molecular/ionic structure/bonding. Organic chemistry and polymers. energy sources, environmental issues related to energy use. Prereq-Grade of at least C- in [1011 or 1015] or [passing placement exam, concurrent registration is required (or allowed) in 1065]; intended for science or engineering majors; concurrent registration is required (or allowed) in 1065; registration for 1065 must precede registration for 1061
CHEM 1065 - Chemical Principles I Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Course Equivalencies: 01878 - Chem 1065/Chem 1075H
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1061
CHEM 1062 - Chemical Principles II (PHYS)
Credits: 3.0 [max 3.0]
Course Equivalencies: 01885 - Chem 1062/Chem 1072H
Typically offered: Every Fall, Spring & Summer
Chemical kinetics. Radioactive decay. Chemical equilibrium. Solutions. Acids/bases. Solubility. Second law of thermodynamics. Electrochemistry/corrosion. Descriptive chemistry of elements. Coordination chemistry. Biochemistry. prereq: Grade of at least C- in 1061 or equiv, concurrent registration is required (or allowed) in 1066; registration for 1066 must precede registration for 1062
CHEM 1066 - Chemical Principles II Laboratory (PHYS)
Credits: 1.0 [max 1.0]
Course Equivalencies: 01879 - Chem 1066/Chem 1076H
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Basic laboratory skills while investigating physical and chemical phenomena closely linked to lecture material. Experimental design, data collection and treatment, discussion of errors, and proper treatment of hazardous wastes. prereq: concurrent registration is required (or allowed) in 1062
PHYS 1301W - Introductory Physics for Science and Engineering I (PHYS, WI)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00078
Typically offered: Every Fall, Spring & Summer
Use of fundamental principles to solve quantitative problems. Motion, forces, conservation principles, structure of matter. Applications to mechanical systems. prereq: concurrent registration is required (or allowed) in Math 1271 or concurrent registration is required (or allowed) in Math 1371 or concurrent registration is required (or allowed) in Math 1571
STAT 3011 - Introduction to Statistical Analysis (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: (Select a set)
Typically offered: Every Fall, Spring & Summer
Standard statistical reasoning. Simple statistical methods. Social/physical sciences. Mathematical reasoning behind facts in daily news. Basic computing environment.
MATH 1142 - Short Calculus (MATH)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall, Spring & Summer
A streamlined one-semester tour of differential and integral calculus in one variable, and differential calculus in two variables. No trigonometry/does not have the same depth as MATH 1271-1272. Formulas and their interpretation and use in applications. prereq: Satisfactory score on placement test or grade of at least C- in [1031 or 1051]
MATH 1571H - Honors Calculus I (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00067 - Math 1142/1271/1281/1371/1571H
Grading Basis: A-F only
Typically offered: Every Fall
Differential/integral calculus of functions of a single variable. Emphasizes hard problem-solving rather than theory. prereq: Honors student and permission of University Honors Program
MATH 1271 - Calculus I (MATH)
Credits: 4.0 [max 4.0]
Course Equivalencies: 00067 - Math 1271/Math 1281/Math 1371/
Typically offered: Every Fall, Spring & Summer
Differential calculus of functions of a single variable, including polynomial, rational, exponential, and trig functions. Applications, including optimization and related rates problems. Single variable integral calculus, using anti-derivatives and simple substitution. Applications may include area, volume, work problems. prereq: 4 yrs high school math including trig or satisfactory score on placement test or grade of at least C- in [1151 or 1155]
MATH 1272 - Calculus II
Credits: 4.0 [max 4.0]
Course Equivalencies: Math 1272/1282/1252/1372/1572
Typically offered: Every Fall, Spring & Summer
Techniques of integration. Calculus involving transcendental functions, polar coordinates. Taylor polynomials, vectors/curves in space, cylindrical/spherical coordinates. prereq: [1271 or equiv] with grade of at least C-
BIOC 3021 - Biochemistry
Credits: 3.0 [max 3.0]
Course Equivalencies: 00467
Typically offered: Every Fall, Spring & Summer
Fundamentals of biochemistry. Structure/function of proteins, nucleic acids, lipids, and carbohydrates. Metabolism/regulation of metabolism. Quantitative treatments of chemical equilibria, enzyme catalysis, and bioenergetics. Chemical basis of genetic information flow. prereq: [2331 or CHEM 2301, [BIOL 1002 or BIOL 1009 or BIOL 2003]] or instr consent
BIOC 4331 - Biochemistry I: Structure, Catalysis, and Metabolism in Biological Systems
Credits: 4.0 [max 4.0]
Typically offered: Every Fall & Spring
Advanced survey of structure/catalysis, metabolism/bioenergetics. prereq: [[BIOL 1002 or BIOL 1009 or BIOL 2003 or equiv], [CHEM 2302 or equiv]] or instr consent
BIOC 4332 - Biochemistry II: Molecular Mechanisms of Signal Transduction and Gene Expression
Credits: 4.0 [max 4.0]
Typically offered: Every Fall & Spring
Advanced survey of molecular biology. Mechanisms of gene action/biological regulation. prereq: 4331 or instr consent
FSCN 1102 - Food: Safety, Risks, and Technology (CIV)
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Fall & Spring
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
FSCN 4349 - Food Science Capstone
Credits: 2.0 [max 2.0]
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations. prereq: 4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior
FSCN 4312W - Food Analysis (WI)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
WRIT 3562W - Technical and Professional Writing (WI)
Credits: 4.0 [max 4.0]
Course Equivalencies: 01235 - Writ 3562V/Writ 3562W
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Written/oral communication in professional settings, gathering research, analyzing audience, assessing/practicing multiple genres. Draft, test, revise present findings in oral presentation. prereq: [Jr or sr or instr consent], [1301 or 1401 or equiv]
CHEM 2301 - Organic Chemistry I
Credits: 3.0 [max 3.0]
Course Equivalencies: 01929 - Chem 2301/Chem 2331H
Typically offered: Every Fall, Spring & Summer
Organic compounds, constitutions, configurations, conformations, reactions. Molecular structure. Chemical reactivity/properties. Spectroscopic characterization of organic molecules. prereq: C- or better in 1062/1066 or 1072H/1076H
CHEM 2302 - Organic Chemistry II
Credits: 3.0 [max 3.0]
Course Equivalencies: 01741 - Chem 2302/Chem 2304
Prerequisites: Grade of at least C- in 2301
Typically offered: Every Fall, Spring & Summer
Reactions, synthesis, and spectroscopic characterization of organic compounds, organic polymers, and biologically important classes of organic compounds such as lipids, carbohydrates, amino acids, peptides, proteins, and nucleic acids. prereq: Grade of at least C- in 2301
CHEM 2311 - Organic Lab
Credits: 4.0 [max 4.0]
Course Equivalencies: 02108 - Chem 2311/Chem 2312H
Typically offered: Every Fall, Spring & Summer
Lab techniques in synthesis, purification, and characterization of typical organic compounds. prereq: Grade of at least C- in [2302, 2304] or [concurrent registration is required (or allowed) in 2302, concurrent registration is required (or allowed) in 2304]
BBE 4744 - Engineering Principles for Biological Scientists
Credits: 4.0 [max 4.0]
Course Equivalencies: 00793 - BBE 4744/FScN 4331
Grading Basis: A-F or Aud
Typically offered: Every Fall
Material/energy balances applied to processing systems. Principles of fluid flow, thermodynamics, heat, mass transfer applied to food and bioprocess unit operations such as pumping, heat exchange, refrigeration/freezing, drying, evaporation, and separation. prereq: [Math 1142 or Math 1271], Phys 1101; intended for non engineering students
FSCN 1112 - Principles of Nutrition
Credits: 3.0 [max 3.0]
Typically offered: Every Fall, Spring & Summer
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
FSCN 3102 - Introduction to Food Science
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
FSCN 4121 - Food Microbiology
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Spring
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
FSCN 4122 - Food Fermentations and Biotechnology
Credits: 2.0 [max 2.0]
Typically offered: Every Fall
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
FSCN 4123 - Molecular Biology for Applied Scientists
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Fall
Half semester course. Two hours/week for 8 weeks. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent
FSCN 4131 - Food Quality
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr
FSCN 4312W - Food Analysis (WI)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
FSCN 4332 - Food Processing Operations
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744
FSCN 4311 - Chemical Reactions in Food Systems
Credits: 2.0 [max 2.0]
Typically offered: Every Spring
Chemical structure of major food constituents, carbohydrates, lipid, and proteins. Reaction/interaction pathways. Function within complex food matrix under various storage/processing conditions. prereq: 4112, 4312W
FSCN 4112 - Food Chemistry and Functional Foods
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
FSCN 4481 - Sensory Evaluation of Food Quality
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Spring
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
WRIT 3562W - Technical and Professional Writing (WI)
Credits: 4.0 [max 4.0]
Course Equivalencies: 01235 - Writ 3562V/Writ 3562W
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Written/oral communication in professional settings, gathering research, analyzing audience, assessing/practicing multiple genres. Draft, test, revise present findings in oral presentation. prereq: [Jr or sr or instr consent], [1301 or 1401 or equiv]
COMM 1101 - Introduction to Public Speaking (CIV)
Credits: 3.0 [max 3.0]
Course Equivalencies: 00670
Typically offered: Every Fall, Spring & Summer
Public communication processes, elements, and ethics. Criticism of and response to public discourse. Practice in individual speaking designed to encourage civic participation.
AFEE 2421 - Professional Communication for Agriculture, Food, and the Environment
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Fall & Spring
Speaking/writing about scientific/technical issues. Student-centered, relies on interaction/participation. Public communication.
FSCN 2021 - Introductory Microbiology
Credits: 4.0 [max 4.0]
Prerequisites: BIOL 1009, CHEM 1015
Grading Basis: A-F only
Typically offered: Every Fall & Spring
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
VBS 2032 - General Microbiology With Laboratory
Credits: 5.0 [max 5.0]
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Bacterial metabolism, growth/genetics, biology of viruses/fungi. Control of microorganisms. Host-microbe interactions, microorganisms/disease, applied microbiology. prereq: One semester each of college chemistry, biology
MICB 3301 - Biology of Microorganisms
Credits: 5.0 [max 5.0]
Course Equivalencies: 00431
Grading Basis: A-F or Aud
Typically offered: Every Fall, Spring & Summer
Taxonomy, anatomy, physiology, biochemistry, pathogenesis, immunology, ecology of microbes. Molecular structure in relation to bacterial function/disease. Includes lab. prereq: [BIOL 1002 or BIOL 1009 or BIOL 2003], [CHEM 2301 or BIOC 2331]
CHEM 2301 - Organic Chemistry I
Credits: 3.0 [max 3.0]
Course Equivalencies: 01929 - Chem 2301/Chem 2331H
Typically offered: Every Fall, Spring & Summer
Organic compounds, constitutions, configurations, conformations, reactions. Molecular structure. Chemical reactivity/properties. Spectroscopic characterization of organic molecules. prereq: C- or better in 1062/1066 or 1072H/1076H
BIOC 2331 - Chemical Mechanisms in Biology
Credits: 3.0 [max 3.0]
Prerequisites: [CHEM 1062 or equiv], one semester of general biology recommended
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Organic structure, properties, chemical mechanisms as they apply to biological systems. Theoretical approach. Metabolic conversions, biodegradation, other biology-specific aspects of chemistry. prereq: [CHEM 1062 or equiv], one semester of general biology recommended
BBE 4744 - Engineering Principles for Biological Scientists
Credits: 4.0 [max 4.0]
Course Equivalencies: 00793 - BBE 4744/FScN 4331
Grading Basis: A-F or Aud
Typically offered: Every Fall
Material/energy balances applied to processing systems. Principles of fluid flow, thermodynamics, heat, mass transfer applied to food and bioprocess unit operations such as pumping, heat exchange, refrigeration/freezing, drying, evaporation, and separation. prereq: [Math 1142 or Math 1271], Phys 1101; intended for non engineering students
FSCN 1112 - Principles of Nutrition
Credits: 3.0 [max 3.0]
Typically offered: Every Fall, Spring & Summer
Fundamental concepts of nutrition, nutrient functions, human nutritional requirements, food sources. Evaluating nutrition information and food safety. Role of nutrition in chronic disease, public policy, and the environment. prereq: High school biology and chemistry
FSCN 3102 - Introduction to Food Science
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation. prereq: CHEM 1022 or [CHEM 1062 and CHEM 1066]
FSCN 4121 - Food Microbiology
Credits: 3.0 [max 3.0]
Grading Basis: OPT No Aud
Typically offered: Every Spring
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food. prereq: BIOC 3021, [2021 or VBS 2032 or MICB 3301]
FSCN 4122 - Food Fermentations and Biotechnology
Credits: 2.0 [max 2.0]
Typically offered: Every Fall
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches. prereq: [MICB 3301, BIOL 4003] or instr consent
FSCN 4123 - Molecular Biology for Applied Scientists
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Fall
Half semester course. Two hours/week for 8 weeks. Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins. prereq: [BioC 3021 and MicB 3301] or FScN 2021 or instr consent
FSCN 4131 - Food Quality
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper division undergraduates majoring in food science. prereq: jr
FSCN 4312W - Food Analysis (WI)
Credits: 4.0 [max 4.0]
Typically offered: Every Fall
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research. prereq: FSCN 4112
FSCN 4332 - Food Processing Operations
Credits: 3.0 [max 3.0]
Grading Basis: A-F or Aud
Typically offered: Every Spring
Engineering principles applied to commonly used food processing operations. Blanching, pasteurization, sterilization, frying, baking, milling, extrusion. Meat processing, water treatment, waste management. Prerequisite: BBE 4744
FSCN 4112 - Food Chemistry and Functional Foods
Credits: 3.0 [max 3.0]
Typically offered: Every Fall
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants. prereq: 3102, BIOC 3021
FSCN 4481 - Sensory Evaluation of Food Quality
Credits: 1.0 [max 1.0]
Grading Basis: A-F only
Typically offered: Every Spring
Fundamentals of sensory perception. Test designs and methods used in studying sensory qualities of foods and consumer responses to foods. prereq: 3102, Stat 3011
WRIT 3562W - Technical and Professional Writing (WI)
Credits: 4.0 [max 4.0]
Course Equivalencies: 01235 - Writ 3562V/Writ 3562W
Grading Basis: A-F only
Typically offered: Every Fall, Spring & Summer
Written/oral communication in professional settings, gathering research, analyzing audience, assessing/practicing multiple genres. Draft, test, revise present findings in oral presentation. prereq: [Jr or sr or instr consent], [1301 or 1401 or equiv]
FSCN 2021 - Introductory Microbiology
Credits: 4.0 [max 4.0]
Prerequisites: BIOL 1009, CHEM 1015
Grading Basis: A-F only
Typically offered: Every Fall & Spring
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
VBS 2032 - General Microbiology With Laboratory
Credits: 5.0 [max 5.0]
Grading Basis: A-F only
Typically offered: Every Fall & Spring
Bacterial metabolism, growth/genetics, biology of viruses/fungi. Control of microorganisms. Host-microbe interactions, microorganisms/disease, applied microbiology. prereq: One semester each of college chemistry, biology