Course Descriptions and Current Course Syllabi
Fall1329 Food Science (3-0). A fundamental knowledge of the food industry; food safety, sanitation, processing, classification and quality.
3344 Food Safety and Sanitation (3-0). Principles of sanitation in food processing and food service. A study of the physical, chemical and microbiological importance of food spoilage, food preservation, and the methods for control of microbiological growth. The national food service exam will be given at the end of the course.
3363 Fruit, Nut, & Vegetable Crops (2-2). Study of horticultural crops used for foods. Anatomy, physiology, and production. (Credits for both AGRO 3363 and FSCI 3363 cannot be awarded.)
4345 Food Microbiology (2-2). The study of microorganisms important in food production, spoilage, preservation, and illness. Nutrient needs, growth characteristics, beneficial products, testing methods, and illnesses caused by microorganisms will be investigated.
4391 Food Science Research. Individual research problems. (May be repeated to a total of six semester hours credit.)
Prerequisite:Junior standing.
4446 Meats (3-2). Introduction and survey of the meat industry; live animal carcass comparisons; harvest techniques, processing, storage, preservation, food safety and
identification of meats.
Prerequisite:Senior standing
4447 Processed Meats (2-3). Introduction and survey of the processed meat industry. Principles of meat processing, portion control, restructured meat technology, curing reactions and sausage processing, including the physical, sensory and biochemical properties of processed meat. Emphasis is placed on student’s knowledge of basic meat processing techniques. (Senior standing)
Prerequisite:Senior standing
4345 Food Microbiology (2-2). The study of microorganisms important in food production, spoilage, preservation, and illness. Nutrient needs, growth characteristics, beneficial products, testing methods, and illnesses caused by microorganisms will be investigated. Course meets concurrently with ASCI 4345 but requires additional readings, papers, discussions, and/or presentations for graduate students.
Prerequisite: Permission of Graduate Advisor and Graduate Dean.
5446 Meats (3-2). Introduction and survey of the meat industry; live animal carcass comparisons; harvest techniques, processing, storage, preservation, food safety and identification of meats. Course meets concurrently with ASCI 4446 but requires additional readings, papers, discussions, and/or presentations for graduate students.
Prerequisite: Permission of Graduate Advisor and Graduate Dean.
6329 Advanced Food Science (2-2). A study of the chemical and physical properties of food components and their modifications by processing techniques.
4350 Issues in Meat and Food Sciences (3-0). Lecture, discussion and seminar on current technological, societal, economical and environmental issues facing the meat and food science industries. Emphasis on issues that will continue to impact food production and service management practices including HACCP (Hazard Analysis and Critical Control Points) and other government regulations.
4446 Meats (3-2). Introduction and survey of the meat industry; live animal carcass comparisons; harvest techniques, processing, storage, preservation, food safety and identification of meats.
Prerequisite:Senior standing
6329 Advanced Food Science (2-2). A study of the chemical and physical properties of food components and their modifications by processing techniques.
