Courses

Food Science Courses

Classes that are both undergraduate and graduate level are signified by *.

FDSC 1133 - Fundamentals of Food Science

Food industry from producer to consumer and the current U.S. and world food situations. Previously offered as ANSI 1133. 3.000 Credit hours, 3.000 Lecture hours

 

FDSC 2103 - Regional Diversity in Food Production, Selection and Consumption (D)

Examines the diversity of people associated with food production, selection, and consumption in the United States. Evaluate the cultural diversity in food production workplace and economic and social factors that influence this diversity. Examine various food selection and consumption criteria of varying contemporary cultures based on economic, social, and religious considerations. 3.000 Credit hours, 3.000 Lecture hours

 

FDSC 2233 - The Meat We Eat

Overview of all animal, poultry, and fish protein sources used for human consumption, but focusing on red meat. Examination of each phase of production, inspection, safety, grading, processing, preparation, and current issues of the industries. Development of an understanding of the importance of meat in the diet and part of global agriculture. Same course as ANSI 2233. 3.000 Credit hours, 3.000 Lecture hours

 

FDSC 2253 - Meat Animal and Carcass Evaluation

Evaluation of carcasses and wholesale cuts of beef, pork, and lamb. Factors influencing grades, yields, and values in cattle, swine, and sheep. Same course as ANSI 2253. Prerequisite(s): ANSI 1124. 3.000 Credit hours, 2.000 Lecture hours, 2.000 Lab hours

 

FDSC 3033 - Meat Technology

The basic characteristics of meat and meat products as they relate to quality. Product identification, economy, nutritive value, preservation, and utilization. No credit for students with credit in ANSI 2253 or ANSI 3333. Previously offered as ANSI 3033. 3.000 Credit hours, 2.000 Lecture hours, 3.000 Lab hours

 

FDSC 3113 - Quality Control

Application of the principles of quality control in food processing operations to maintain the desired level of quality. Previously offered as ANSI 3113. Prerequisite(s): Introductory microbiology and organic chemistry. 3.000 Credit hours, 2.000 Lecture hours, 2.000 Lab hours

 

FDSC 3123 - HACCP in the Food Industry

Fundamentals of HACCP (Hazard Analysis and Critical Control Points), function of a HACCP system and implementation of HACCP in the food industry. Offered for fixed credit, 2 credit hours, maximum of 6 credit hours. 3.000 Credit hours, 3.000 Lecture hours

 

FDSC 3133 - Plant Sanitation for Food Processing Operations

Sanitation and safety of food produced in food establishments, including government recommendations and regulations and illustration of voluntary and mandatory guidelines. 3.000 Credit hours, 3.000 Lecture hours

 

FDSC 3154 - Food Microbiology

Relationship of microorganisms to food manufacture and preservation, to food spoilage and microbial food poisoning and to various aspects of primary food production. Same course as MICR 3154. Previously offered as ANSI 3154. Prerequisite(s): Introductory microbiology and organic chemistry. 4.000 Credit hours, 2.000 Lecture hours, 4.000 Lab hours

 

FDSC 3232 - Advanced Meat Evaluation

Advanced evaluation of carcasses and wholesale cuts of beef, pork and lamb. Same course as ANSI 3232. Previously offered as FDSC 3182. Prerequisite(s): FDSC 2253. 2.000 Credit hours, 4.000 Lab hours

 

FDSC 3310 - Advanced Competitive Evaluation

Advanced instruction in animal and/or product evaluation. For students competing on collegiate judging teams. Same course as ANSI 3310. Previously offered as FDSC 3210. Prerequisite(s): Honors Program participation, junior standing. 2.000 Credit hours, 6.000 Lab hours

 

FDSC 3333 - Meat Science

Anatomical and basic chemical and physical characteristics of meat animals studied. The application of scientific principles to the processing and economical utilization of meat animals, as well as in the manufacture of meat products emphasized in the laboratory. Same course as ANSI 3333. Prerequisite(s): ANSI 2253, CHEM 1215 or equivalent. 3.000 Credit hours, 2.000 Lecture hours, 3.000 Lab hours

 

FDSC 3373 - Food Chemistry I

Basic composition, structure, and properties of foods and the chemical changes or interactions that occur during processing and handling. Perviously offered as ANSI 3373. Prerequisite(s): ANSI 3543 or organic chemistry. 3.000 Credit hours, 2.000 Lecture hours, 2.000 Lab hours

 

FDSC 3603 - Processing Dairy Foods

Theory and practice in formulation and processing: butter and margarine, cottage cheese, blue and processed cheeses, evaporated and sweetened condensed milk, ice cream, ice milk, and other frozen desserts. Prevously offered as ANSI 3603. Prerequisite(s): Organic chemistry. 3.000 Credit hours, 2.000 Lecture hours, 2.000 Lab hours

 

FDSC 4113 - Quality Control II*

Verification and validation of the principles of Food Processing Quality Systems to confirm that quality and food safety systems have been implemented adequately and are effective. Topics include: food allergens, internal auditing and implement food safety and food quality programs to ensure consumer protection and prevent economic loss to the industry. Prerequisite(s): FDSC 3113 and FDSC 3123. 3.000 Credit hours, 2.000 Lecture hours, 2.000 Lab hours

 

FDSC 4123 - Principles of Food Engineering*

Application of the engineering approach to solving heat and mass transfer problems in food processing. An introduction to the basic concepts of the conservation laws, fluid flow, heat transfer, refrigeration, freezing, psychrometrics, and energy conservation. Same course as MCAG 4123. Prerequisite(s): MATH 1513. 3.000 Credit hours, 3.000 Lecture hours

 

FDSC 4153 - Advanced Food Microbiology*

Detection of foodborne pathogens, how pathogens cause disease, conduct investigations into foodborne illnesses, and antimicrobials to control foodborne pathogens. Prerequisite(s): FDSC 3154 or MICR 3154. 3.000 Credit hours, 3.000 Lecture hours

 

FDSC 4253 - Pre-Harvest Food Safety*

Microbial food safety at pre-harvest level. Types, sources, and concentrations of disease-causing pathogens in the food-producing animal environments and fresh produce/seafood environments; methods to control or reduce foodborne pathogens; present and future pre-harvest food safety directions. Prerequisite(s): FDSC 3154 or MICR 3154. 3.000 Credit hours, 2.000 Lecture hours, 2.000 Lab hours

 

FDSC 4333 - Processed Meat*

Meat and meat product composition. Techniques in the molding and forming of meat; sausage formulation; curing; quality control; and cost analysis. Same course as ANSI 4333. Prerequisite(s): ANSI 3033 or ANSI 3333. 3.000 Credit hours, 2.000 Lecture hours, 3.000 Lab hours

 

FDSC 4373 - Food Chemistry II

Chemical/biochemical mechanisms that affect the structure and properties of foods during processing and handling. No credit for FDSC 5373. Prerequisite(s): FDSC 3373. 3.000 Credit hours, 2.000 Lecture hours, 2.000 Lab hours

 

FDSC 4763 - Analysis of Food Products*

Application of quantitative chemical and physical methods of analysis to the examination of foods. Previously offered as ANSI 3763. Prerequisite(s): Organic chemistry. 3.000 Credit hours, 2.000 Lecture hours, 2.000 Lab hours

 

FDSC 4900 - Special Problems

A detailed study of an assigned problem by a student wishing additional information on a special topic. Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours. Prerequisite(s): Consent of instructor. 1.000 TO 6.000 Credit hours, 1.000 TO 6.000 Other hours

 

FDSC 4910 - Food Industry Internship

Full-time internship at an approved production, processing or agribusiness unit or other agency serving the food industry. Maximum credit requires a six month internship in addition to a report and final examination. Graded on a pass-fail basis. Offered for variable credit, 1-12 credit hours, maximum of 12 credit hours. Prerequisite(s): Consent of instructor. 1.000 TO 12.000 Credit hours, 1.000 TO 12.000 Lecture hours

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