FDSC 100Orientation to Food Science and Food Industry (0.25 course credit)
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
Framingham State University · Courses
FDSC
20 courses with the subject FDSC, each shown exactly as we captured it from the college's catalog, with every element we hold. Where the wording looks broken, that is our reading of the catalog, not the college's text.
FDSC 151Principles of Food Science
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
- Corequisite
- FDSC 161L Introduction to Food Science and Technology Lab.
FDSC 161/161L Introduction to Food Science and Technology with Lab
(Gen. Ed. Domain II-B) (1.25 Course-credits) An introduction to food science and technology based on an understanding of the chemical principles regulating the properties of food. This course employs physical sciences, biological sciences, and engineering in the study of the nature of food, food safety, and the technology underlying the processing and preservation of food. Laboratory (3 hours) sessions coordinated with the lectures illustrate and reinforce the important relationships between chemical principles and food. Note: Students cannot receive credit for both FDSC 161 Introduction to Food Science and Technology and
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 200Seminars in Food Science (0.25 course credit)
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 300Professional Development in Food Science (.25 Course-credits)
An exploration of the professional food science environment that includes pairing students with industry experts. These volunteers engage with food science students, offering invaluable career guidance and insights. By connecting with an industry mentor, students may seek advice, ask questions, and learn from the real-world experiences of professionals in their field. Prerequisites: Junior Standing, Food Science Major, or permission of instructor. FDSC 351/351L Food Engineering and Processing with Lab (1.25 Course-credits) An integrated approach of food engineering principles and food processing techniques. Topics include thermodynamics, fluid flow and heat transfer, evaporation, refrigeration, psychrometry, drying, distillation and the essential food processing methods that ensure attainment of food product wholesomeness. Students are required to enroll in the corresponding laboratory (4 hours). Laboratory (4 hours). Corequisite: FDSC 351L Food Engineering and Processing Lab. Prerequisites: MATH 180 Precalculus or MATH 219 Calculus I; PHYS 201/201L Introductory Physics with Lab or PHYS 211/211L Principles of Physics I with Lab.
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 351/351L Food Engineering and Processing with Lab
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 400Transition to Food Science Career (.25 Course-credits)
Designed to prepare students to transition into a career in food science. Students attend professional presentations and discussions during which companies share their best practices and technologies. Students meet one-on-one with visiting experts to receive feedback about career preparation. Prerequisites: Junior Standing, Food Science Major, or permission of instructor. FDSC 405/405L Food Analysis with Lab (1.25 Course-credits) A study of the fundamental principles of food analysis with the laboratory work including both the classical and the more recent sophisticated methods of analysis. Laboratory (4 hours). Corequisite: FDSC 405L Food Analysis Lab. Prerequisite: CHEM 300/300L Principles of Biochemistry with Lab or CHEM 301/301L Biochemistry I with Lab or permission of the instructor. FDSC 408/408L Food Chemistry with Lab (1.25 Course-credits) An introduction to chemical phenomena that dictate food quality, safety, and nutrition. Reactions and molecular behavior of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods are studied in the context of processing, storage, and safety. The laboratory provides opportunities for students to observe, explore, and manipulate model food systems. Laboratory (4 hours). Corequisite: FDSC 408L Food Chemistry Lab. Prerequisite: CHEM 300/300L Principles of Biochemistry with Lab or CHEM 301/301L Biochemistry I with Lab or permission of the instructor. FDSC 413/413L Food Safety and Microbiology with Lab (1.25 Course-credits) A focus on the microorganisms involved in food production, food spoilage, and the transmission of diseases through foods. The effect of various methods of food preservation is evaluated in terms of public health, food spoilage, food quality and nutritional value of foods. Laboratory (4 hours). Open to Food Science Majors or Minors only or permission of instructor. Corequisite: FDSC 413L Food Safety and Microbiology Lab. Prerequisite: BIOL 228/228L Microbiology with Lab.
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 405/405L Food Analysis with Lab
~ Page 272 ~
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 408/408L Food Chemistry with Lab
NOTE: A minor is required with the General Chemistry concentration.
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 413/413L Food Safety and Microbiology with Lab
COURSES APPROPRIATE FOR GENERAL EDUCATION (GEN. ED.) Courses Domain
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 490Independent Study in Food Science or
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 495Food Industrial Practicum or
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 805Food Analysis
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 808Food Chemistry
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 813Food Safety and Microbiology with Lab
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 815Food Engineering and Processing with Lab
Elective Course (1) An 800- or 900-level graduate elective course must be approved, in writing, by the student’s advisor. ~ 147 ~
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 911Research and Seminar in Food Science/Nutritional Biochemistry
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 921Laboratory Practicum
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 960Thesis in Food Science/Nutritional Biochemistry OR
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026
- Source
- www.framingham.edu
FDSC 990Independent Study in Food Science/Nutrition Science
Investigation of a substantial original research topic dealing with food science or nutrition science. This experience concludes with a detailed research report as directed by the graduate advisor.
- Subject
- FDSC
- Type
- course
- Edition
- 2025-2026-graduate
- Source
- www.framingham.edu
- Prerequisite
- Permission of instructor.
Source: Framingham State University's catalog, linked per course · table learning_unit · CourseShelf publish 61