Course Information

500 Level Food Science Courses by Semester

Even years (2028, 2030, 2032)

Odd Years (2027, 2029, 2031)

Food Science 400-500 Course Descriptions

Course offerings listed below are subject to change depending on program offerings, teaching availability, and enrollment.

400 Food Chemistry and Analysis I (3) - Coupland
The focus of this course is food macro-components (water, proteins, lipids, carbohydrates), as well as food structure (phase behavior, dispersions). Enforced Prerequisite at Enrollment: FDSC 200  or FDSC 201, or  CHEM 202. Enforced Concurrent at Enrollment:  BMB 211 and BMB 212.

403 Sensory Data Collection and Analysis (3) (Online) - Hayes
Sensory evaluation of food, methods of test analysis, panel selection and training, taste sensation theory, consumer testing methods.  Prerequisite: Enforced Concurrent at Enrollment: STAT 250 or STAT 240 or STAT 200 and Junior standing.

404 Sensory Evaluation of Foods (3) - Hayes
Sensory evaluation of food, methods of test analysis, panel selection and training, taste sensation theory, consumer testing methods.  Prerequisite:  STAT 250  and Junior standing. 

405 Food Engineering Principles (3) - Zhou
Engineering principles of importance to food manufacturing, including units, dimensions, mass and energy balance, fluid flow, rheology, heat transfer, and psychrometrics.  Enforced Prerequisite at Enrollment: MATH 110 and PHYS 250. Enforced Concurrent at Enrollment:  FDSC 200  and FDSC 201.

406W. Physiology of Nutrition (3) - Lambert & Keller
Physiological mechanisms involved in thirst and appetite, digestion, absorption, utilization of nutrients, respiration, and body temperature regulation. Enforced Prerequisite at Enrollment: BMB 211. Enforced Concurrent at Enrollment:  FDSC 200  or FDSC 201.

407 Food Toxins (2) - Lambert
Focus on natural and synthetic toxins that are relevant to the food system including those produced by food plants; those introduced by contamination of foods by microbes, non-food plants, or environmental/agricultural chemicals. An overview of basic principle of toxicology and the approaches used to study the potential toxicity of a compound. Enforced Prerequisite at Enrollment: BMB 211 and 7^th semester standing or higher in food science or related majors.

408 Food Microbiology (3) - Dudley
Focus on the application of microbiological principles to foods and food ingredients. Significance of microorganisms in food commodities, microbial spoilage, food-borne infections, and intoxications; methods of preservation, processing, and control. Enforced Prerequisite at Enrollment:  MICRB 201. Enforced Concurrent at Enrollment: FDSC 200  and FDSC 201.

409 Laboratory in Food Microbiology (2) - Kovac
Methods of isolation and detection of spoilage and pathogenic microorganisms in foods; effects of processing and preservation on survival of food microorganisms. Enforced Prerequisite at Enrollment: MICRB 202.

Enforced Concurrent at Enrollment: FDSC 200  and FDSC 201 and FDSC 408.

410 Food Chemistry and Analysis II (3) Zhang
Focus on food micro-components (enzymes, allergens, secondary metabolites, contaminants, etc.), as well as the major chemical reactions occurring in foods (lipid oxidation, thermal reactions).  Enforced Prerequisite at Enrollment: FDSC 200  and FDSC 201 and BMB 212 and FDSC 400.

411 Managing Food Quality (3) - Hopfer
Statistical tools for the control and improvement of food quality. Enforced Prerequisite at Enrollment: FDSC 200  and FDSC 201 and FDSC 408 and STAT 250.

413 Science and Technology of Plant Foods (3)  - Elias
Physical and chemical behavior of plant-based raw materials and ingredients, with emphasis on parameters influencing finished product quality.  Enforced Prerequisite at Enrollment: FDSC 200  and FDSC 201 and at least 2 of the following 400-level courses: FDSC 400 or FDSC 405 or FDSC 408 or FDSC 410.

414 Science and Technology of Dairy Foods (3) - Lewis
Physical and chemical behavior of dairy-based raw materials and ingredients, with emphasis on parameters influencing finished product specifications.  Enforced Prerequisite at Enrollment: FDSC 200  and FDSC 201. And FDSC 201 and at least 2 of the following 400-level courses:  FDSC 400 or FDSC 405 or FDSC 408 or FDSC 410.

417 Food Laws and Regulations (3) - Wee
Study of the laws, regulations, and policies that govern food regulation in the United States as they affect the work of food scientists and food companies. The emphasis is on federal laws and in particular regulation by the U.S. Food and Drug Administration, but also includes an overview of food regulation by other agencies. Enforced Prerequisite at Enrollment: FDSC 200 and FDSC 201 and 6 credits from the following 400-level courses:  FDSC 400, FDSC 404, FDSC 405, FDSC 408   FDSC 409, FDSC 410, FDSC 411, FDSC 413, FDSC 414, FDSC 415. Recommended Preparation: 7^th semester standing.    

450 New Product Design (3) - Wee
This course provides upper-level undergraduate students in the Food Science major with a formal learning experience in new product design (NPD).  Enforced Prerequisite at Enrollment: FDSC 200  and FDSC 201 and 6 credits from the following 400-level courses:  FDSC 400, FDSC 404, FDSC 405, FDSC 408   FDSC 409, FDSC 410, FDSC 411, FDSC 413, FDSC 414, FDSC 415, FDSC 417.

460 International Food Production (1-3) - TBD
This course is designed to give students an appreciation of how food is produced and processed abroad. A major point of emphasis for the course is comparing and contrasting food production norms in the U.S. and the host country or region. Enforced Prerequisite at Enrollment: FDSC 200

497 Special Topics (1-9)
Formal courses given infrequently to explore, in depth, a comparatively narrow subject which may be topical or of special interest.  Several different topics may be taught in one year or semester.  A specific title may be used in each instance and will be entered on the student's transcript.

500A. Fundamentals of Food Science – Microbiology (1)  (Fall Only) - Dudley
Overview of the field of Food Science with the focus on microbiology.

500B. Fundamentals of Food Science - Engineering (1)  (Fall Only) - Swackhamer
Overview of the field of Food Science with the focus on Food Engineering.

500C Fundamentals of Food Science – Chemistry (1) (Spring Only) - Cockburn
Overview of the field of Food Science with the focus on chemistry.

500D Fundamentals of Food Science - Nutrition (1)  (Spring Only) - Keller
Overview of the applications of nutrition in the field of Food Science.

501 Research Methods in Food Science (2) (Spring Only) - Lambert
Planning and conducting research in food science including: problem definition, experimental design, collecting and recording data, and effective communication.

511 Enzymes in Food (3) (Spring – Odd Years Only) - Cockburn
In this course students will learn about the use and manipulation of enzymes in the food industry during processing and fermentation as well as those enzymes naturally present in food and present in spoilage organisms and food borne pathogens. Recommended Preparation: introductory biochemistry course

514 Food Physical Chemistry (3) (Spring – Odd Years Only) - Coupland
Physical principles underlying food structure and quality. Prerequisite: FDSC 400 or FDSC 500C

515 Sensometrics (3) (Spring Only) - Hopfer
Allows students to develop the necessary data analysis skills needed for analyzing and interpreting sensory and consumer data.  Prerequisite: STAT 500 or BBH 505. Recommendation Preparation: STAT 484, STAT 485, FDSC 404.

516 Consumer Insights (3) - Kirkmeyer
Allows students to develop and apply consumer insights to product development; key qualitative, quantitative, and hybrid approaches; recognize, identify, and apply key consumer biases, and examine trade-offs in research and consumer behavior.

521 Food Defense: Prevention Planning for Food Processors (3) - Wee
Course prepares current and aspiring professionals to learn, recognize and apply measures to prevent intentional contamination of the food supply. Cross-listed with AGBIO 521.

525 Culture Based Analysis of Microorganisms (3) (Spring – Even Years Only) - Cockburn
Students will synthesize knowledge and analytical work through learning about topics related to microbial culture and apply learnings to new systems. Students will design microbial culture experiments, based on materials from lectures, labs, and their own research.  Recommended Preparation: introductory microbiology course.

526 Microbial Physiology of Foodborne Organisms (3) (Spring – Odd Years Only) - Dudley

A current literature-based course investigating the mechanisms by which foodborne bacteria (beneficial and pathogenic) grow, survive, and react to environments encountered in foods and during food processing.

534 (NUTRN 534) Readings in Ingestive Behavior (1) - Hayes
Students lead discussion of original research in the field of ingestive behavior with a focus on food intake in particular. Cross-listed with NUTR 534.

596 Individual Studies (1-9)
Creative projects, including nonthesis research that are supervised on an individual basis and fall outside the scope of formal courses. A specific title may be used in each instance and will be entered on the student's transcript.  Multiple offerings may be accommodated by the use of suffixes a, b, etc.  The student must have a GPA greater than or equal to 3.0 in order to register for FDSC 596 and should submit a FDSC 596 Form to the Graduate Program Coordinator.

597 Special Topics (1-6)
Formal courses given on a special interest subject which may be offered infrequently; several different topics may be taught in one year or semester.  A specific title may be used in each instance and will be entered on the student's transcript.

600 Thesis Research (on campus) (1-15)
FDSC 600 cannot be taken for a letter grade. Contact Graduate Program Coordinator for registration.

A master's student is not required to register for the final semester to graduate or to make minor revisions to the thesis and/or to take a final examination for the degree, unless required to do so by the program. However, international students should be registered each semester to meet F-1 Visa requirement, including the semester they defend.

601 Ph.D. Dissertation (Full-Time) (0 credits) - Contact Graduate Program Coordinator for registration

Registration requirements for FDSC 601:

International Students

1. D. students who have passed their qualifying exam must be continually registered until the semester that they defend their thesis.
2. Students who need to be registered after they have passed their comprehensive exam, should register for FDSC 601.
3. To remain in the U.S. on a legal status after the defense, the student should apply for OPT/CPT. Students are urged to contact DISSA for appropriate guidance.
4. International students must retain their health insurance to retain their F-1 Visa status. If they would like to purchase insurance elsewhere, they must work with the Student Insurance Office to get approval.

Domestic Students

1. D. students who have passed their qualifying exam must be continually registered until the semester that they defend their thesis.
2. Students who have passed their Comprehensive Exam should register for FDSC 601.
3. Students should be formally registered during the semester (including summer) they intend to defend their thesis.

602 Supervised Experience in College Teaching (1)
Supervised experience in the development of instructional materials, graded experience in the organization and conduct of lectures/laboratories at the undergraduate level, and the evaluation and counseling of students. Preparation for performing TA duties. 

General Policy - Enrollment in this course is limited to graduate students in their first year. Registration is limited to one credit per semester.  Credit for this course shall be counted as a part of the normal credit load for all students (including those on assistantships).  However, credit for this course shall not be counted when calculating the grade-point average or in fulfilling any specific credit requirement for the M.S. and/or Ph.D. degree.

Teaching Assistant Selection - The Head of the Department, in consultation with the Director of Graduate Studies and the faculty, is responsible for annual assignment of TAs. Students are asked to indicate their preferences for assignment and encouraged to provide information about their interests, background, and any previous instructional experience.  Instructors of the various courses are also asked for their preferences for TAs. After the selection process, the TAs are informed of the assignment in a notification letter.

Course Requirements - Enrollment in FDSC 602 implies additional educational activity by the student. Duties carried out in the normal course of TA assignments are not sufficient to fulfill FDSC 602 requirements.

Grade - The grade for this course will be assigned by the instructor for FDSC 602.

610 Thesis Research (Off Campus) (1-15)

611 Ph.D. Dissertation (Part Time) (0 credits)