FS

NTR 525

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

The goal of this course is to discover the science and art behind the manufacturing of three widely consumed commodities, namely chocolate, coffee, and tea. While these are products commonly enjoyed by consumers, the quality, safety, and sensorial aspects associated with these products are not often understood and appreciated. Thus, this course will deal with the steps involved in making coffee, chocolate, and tea and explain the microbiological, chemical, and physical aspects associated with each step.

Subject

FS

Credits (min)

3

Credits (max)

3

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Engineered Foods (3 credit hours) The goal of this course is to discover the differences between conventional, organic, and genetically modified foods and the associated manufacturing practices and regulations, including labeling. An overview of the science, safety, efficacy, advantages, and disadvantages of each of the production practices will be given. After the foundational concepts are covered, this course will focus on the impact of these practices on food manufacturing, sustainability, food security, and consumers.

Subject

FS

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

This course examines the programs that maintain food safety and quality in food processing environments. It is based on international standards for food safety prerequisite programs in food manufacturing. Students will learn how to evaluate and manage pre-requisite programs for food safety. Examples include Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), Sanitation Control Procedures, and Preventive Controls. Typically offered in Fall only

Subject

FS

Credits (min)

3

Credits (max)

3

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

PO 322

Subject

FS

Credits (min)

1

Credits (max)

1

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Offerings of new or experimental courses in Food Science at the early undergraduate level. Typically offered in Fall, Spring, and Summer Food Science (FS) 1 FS 301/NTR 301 Introduction to Human Nutrition (3 credit hours) Functions, dietary sources, digestion and absorption, deficiencies and excesses of essential nutrients in humans; dietary guidelines; food labels; the study of diet-disease relationships; the role of diet in heart disease, diabetes, hypertension, osteoporosis; energy balance and weight control; dietary supplement regulation; diet and athletic performance.

Subject

FS

Credits (min)

1

Credits (max)

4

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Prerequisite

Sophomore standing

3 FS 401 Advanced Nutrition and Metabolism 3

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

PO 424

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

PO 425

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

t

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

nt by

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

PO 435

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Credits (min)

1

Credits (max)

1

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Hazards PO 525 FS 354 Food Sanitation 3 PP 318 FS 416 Quality Control in Food and Bioprocessing 3 SSC 440

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Discussion of hygienic practices, requirements for sanitation programs, and modern sanitation practices in food processing facilities. At the end of this course, students will have the knowledge to develop and maintain a sanitation program. Typically offered in Fall and Spring FS 401/NTR 501/FS 501/NTR 401 Advanced Nutrition and Metabolism (3 credit hours) Nutritional biochemistry and physiology as it relates to establishment of nutrient requirements and Dietary Reference Intakes. Digestion, absorption, metabolism, storage, and excretion of nutrients and other markers of nutritional adequacy or excess with emphasis on micronutrients. Functions of nutrients, in bone muscle, blood, growth and development and communication. Credit will not be awarded for both NTR (FS) 401 and NTR (FS) 501. Typically offered in Fall only

Subject

FS

Credits (min)

3

Credits (max)

3

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Prerequisite

FS/ANS/PO 350 or equivalent HACCP industry experience (NTR 301 or NTR 415) and (CH 221 or CH 220 or CH 225)

) 1 FS 402 Chemistry of Food and Bioprocessed Materials 4 3 FS 403 Analytical Techniques in Food & Bioprocessing 4 3 Science

Subject

FS

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Credits (min)

4

Credits (max)

4

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

3 Science

Subject

FS

Credits (min)

4

Credits (max)

4

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

3 FS 406 Food Microbiology Lab 1

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

3 FS 501 Advanced Nutrition and Metabolism 3 3 FS 502 Chemistry of Food and Bioprocessed Materials 4 3 FS 505 Food Microbiology 3

Subject

FS

Credits (min)

1

Credits (max)

1

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

SSC 462

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

SSC 540

Subject

FS

Credits (min)

2

Credits (max)

2

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

1-6 FS 453 Food Laws and Regulations 3 1-6 FS 462 Postharvest Physiology 3 3 FS 471 Professionalism & Project Preparation in Food & 1 1 Bioprocessing Science 1 FS 475 Problems and Design in Food and Bioprocessing 3 3 Science 4 FS 481 Research Experience in Food and Bioprocessing 3 1 Sciences

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

TE 466

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

TE 467

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Food & Bioprocessing Science GEP Humanities (https://catalog.ncsu.edu/undergraduate/gep- 3 category-requirements/gep-humanities/) Select one of the following: 3

Subject

FS

Credits (min)

1

Credits (max)

1

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

TE 566

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Sciences (3 credit hours) Students actively engage in a research initiative at the USDA-Agriculture Research Service Food Science Research Unit. Students become familiar with the settings of food science laboratories, conduct literature reviews, manage the basic scientific structure applied to problem solving, are introduced to experimental design and data processing and synthesis to solve complex problems, and understand the unpredictable nature of scientific research. At the end of the course, students will be able to structure an informative public presentation on the results of the study and present their findings to diverse audiences. As part of the learning process students will acquire and/or further develop selected laboratory techniques associated with basic microbiology and chemistry. Course limited to rising juniors and seniors in good standing. Sophomores would need instructor approval to join the course. Restriction: Juniors and Seniors Only Typically offered in Summer only This course is offered alternate odd years

Subject

FS

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

This course provides an opportunity for students to gain real-world experience in a scientific research program. A minimum of 42 hours must be completed for each credit hour earned, with 3 credit hours maximum for each experience. The experience must be arranged by the student and approved by the Undergraduate Teaching Coordinator for Food Science prior to the start of the experience. To gain approval, a student must submit the completed FS 493 contract and have it approved by his/ her research supervisor, academic advisor and the FS 493 coordinator. In addition to the work described in the contract, a student will complete a series of reflective assignments during and at the end of the experience. Typically offered in Fall, Spring, and Summer

Subject

FS

Credits (min)

1

Credits (max)

3

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Prerequisite

Sophomore standing

This course provides an opportunity for students to gain teaching experience relevant to their academic and career goals. A minimum of 45 hours must be completed for each credit hour earned, with 3 credit hours maximum for each experience. The experience must be arranged by the student and approved by the Undergraduate Teaching Coordinator for Food Science prior to the start of the experience. To gain approval, a student must submit the completed FS 494 contract and have it approved by his/her experience supervisor, academic advisor and the undergraduate teaching coordinator/course instructor. In addition to the work described in the contract, a student will complete a series of reflective assignments during and at the end of the experience. Typically offered in Fall, Spring, and Summer

Subject

FS

Credits (min)

1

Credits (max)

3

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Agriculture & Extension Education

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Spring 2005

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Agriculture & Extension Education

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Credits (min)

4

Credits (max)

4

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

f FS 516 Quality Control in Food and Bioprocessing

Subject

FS

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

This course deals with the history of packaging, types of packages, and packaging equipment, factors involved in choice of package, aseptic packaging, shelf-life studies, modified atmospheric packaging, active packaging, packaging for e-commerce, automatic identification and data capture, closures, seal integrity, tamper evidence, graphic design & printing, distribution, labeling, environmental issues, regulatory agencies and stipulations, new frontiers in packaging, and packaging resources. Restricted to students enrolled in (or degree received) in the Food Bioprocessing and Nutrition Sciences Program or a closely related program such as the Biological & Agricultural Engineering Program. Typically offered in Spring only This course is offered alternate odd years Graduate Catalog 1179 FS 526/BEC 526/BBS 426/FS 426/BEC 426/BBS 526 Upstream Biomanufacturing Laboratory (2 credit hours) This course is an introduction to current food manufacturing practice (CGMP) as applied to the growth of microbial cells in bioreactors. Hands-on experience is obtained in the operation and control of 30 liter bioreactors to study agitation, oxygen transfer, cleaning, sterilization, media preparation and the growth of recombinant E. coli for protein production. Credit will not be awarded in both BBS 426 and BBS/FS 526. This is an eight week course. Typically offered in Fall and Spring FS 530/FSA 530 Post-Harvest Food Safety (3 credit hours) Background on the current issues and developments associated with post-harvest food safety, including biological, chemical, and physical food safety hazards. Additionally, regulations governing food safety and consumer perceptions. e Typically offered in Fall only FS 535/FS 435 Food Safety Management Systems (3 credit hours) This course teaches students how to develop and implement food safety management systems. It begins with the Hazard Analysis and Critical Control Points (HACCP) system and then teaches the Hazard Analysis and Risk-Based Preventive Controls (HARPC) system. Students will learn the step-by-step process for developing and implementing food safety plans to ensure food products are safe and wholesome. Students will apply theoretical knowledge as they engage with case studies through interactive videos and virtual reality tours as they practice developing and auditing food safety plans. Typically offered in Spring only FS 540/FSA 540 Food Safety and Public Health (3 credit hours) Issues and developments related to the relationship between food safety and public health, including emerging foodborne pathogens; virulence and pathogenicity; foodborne toxins; epidemiological techniques used in the investigation of foodborne disease; rapid detection methods; and quantitative microbial risk assessment in food safety. Typically offered in Spring only FS 544/FS 444 Food Ingredient Functionality (3 credit hours) Structure determines Function. This course focuses on the applied skills regarding how to utilize chemistry knowledge to select proper ingredients and to construct targeted food structure and texture based on the considerations of processability, phase stability and consumer preferences. The course integrates key knowledge and skills involved in three topics: "food ingredient functionality", "polymer and colloidal properties in food systems", and "food rheology". Ingredient functionality is an essential aspect of product development. This course covers food ingredient functionalities in regards to construction of different food structures (sol, gel, emulsion and foam), stabilization of physical properties of processed foods, and control of food texture to meet processability and mouth-feel requirements. Food chemistry knowledge will be implemented to investigate and construct different processed food systems from common ingredients used in the food industry. Typically offered in Spring only

Subject

FS

Credits (min)

3

Credits (max)

3

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Prerequisite

(MB 351 and FS 231) CHE/BEC 463 MB 351/352 FS 250 MB 351/352 Graduate Standing and FS 402 or FS 502

Subject

FS

Credits (min)

2

Credits (max)

2

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

The Food Industry Study Tour is designed to give students a behind the scenes look into the food processing industry. This week-long trip, will allow students to travel throughout North Carolina and the Southeast region, touring various meat, dairy, seafood, produce, cereal, snack food, beverage, and candy production facilities. The class trip will run 5-6 days during the week of Spring Break holiday. Enrollment is limited and subject to the permission of the instructor. Typically offered in Spring only FS 551/FS 451 Introduction to Food Sustainability (3 credit hours) This course explores the critical sustainability challenges facing the global agri-food system. The course provides students with foundational skills, including life-cycle assessment and technoeconomic analysis for evaluating environmental impacts and economic feasibilities. Students will engage with case studies carefully selected for agri-food systems, develop practical research skills, critically review current literature, and communicate data-driven solutions to advance a more sustainable food supply chain. Typically offered in Spring only FS 553/FS 453 Food Laws and Regulations (3 credit hours) Federal and state laws and regulations, and case law history affecting food production, processing, packaging, marketing, and distribution of food and food products. History of food law, enactment of laws and regulations, legal research, and regulatory agencies.Credit will not be given for both FS 453 and FS 553. FS 554/NTR 554 Lactation, Milk, and Nutrition (3 credit hours) Nutritional properties of milk as a high-quality food with nutritional diversity. Principles of physiology, biochemistry and cell biology in the mammary gland. Procedures of milk production and milk collection for milk quality and nutrition. Human lactation vs. that of domestic animals. Impacts of biotechnology and food safety on dairy production. Credit will not be given for both ANS 454 and 554. Typically offered in Spring only This course is offered alternate even years FS 555/NTR 555 Exercise Nutrition (3 credit hours) Metabolism of macro- and micronutrients as affected by exercise and physical activity. Effects of dietary patterns, specific foods, dietary supplements and ergogenic aids on sports performance. Reading and discussion of current literature and individual or group projects. Typically offered in Spring only This course is offered alternate odd years FS 557/NTR 557 Nutraceuticals and Functional Foods (3 credit hours) This course evaluates the weight of evidence from peer-reviewed scientific literature relating food bioactives, whole foods, and diets to disease prevention, athletic performance, and cognitive development/ enhancement. Data are viewed in the context of processing effects, global food and supplement regulations, as well as commercial marketing claims. Key concepts include dose-response, signal transduction, and the use of advanced technologies such as genomics, proteomics and metabolomics. Students will work in teams to develop and write a critical review manuscript suitable for publication. Typically offered in Fall only FS 558/NTR 558/TOX 558 Food Toxicology (3 credit hours) This course evaluates the weight of evidence from peer-reviewed scientific literature relating the presence of chemical or biological toxins, whether naturally occurring or man-made in the food system to health outcomes. Toxicological data are viewed in the context of processing effects, global food and supplement regulations, as well as commercial marketing claims and sustainability. Key concepts include dose-response, phase I and phase I metabolism, signal transduction, and the use of advanced technologies such as genomics, proteomics, and metabolomics. Students will work in teams to develop and write a critical review manuscript suitable for publication. enrolled in Food Science, Nutrition, or Toxicology majors. Typically offered in Fall only This course is offered alternate even years FS 562/FS 462/HS 462/HS 562 Postharvest Physiology (3 credit hours) Preharvest and postharvest factors that affect market quality of horticultural commodities with an emphasis on technologies to preserve postharvest quality and extend storage life of fruits, vegetables and ornamentals. Typically offered in Spring only

Subject

FS

Credits (min)

2

Credits (max)

2

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Prerequisite

Junior standing. ANS 230 or FS/NTR 400; BCH 451 or ZO 421 NTR 400/500 Graduate standing or advanced undergraduate students

FS(ANS,NTR) 554 Lactation, Milk, and Nutrition FS(NTR) 555 Exercise Nutrition

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

15

Subject

FS

Credits (min)

3

Credits (max)

3

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

FS(FSA) 580 Professional Development and Ethics in Food Safety

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Credits (min)

1

Credits (max)

1

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Analysis of scientific, engineering and economic problems of current interest in foods. Problems designed to provide training and experience i research. Typically offered in Fall, Spring, and Summer

Subject

FS

Credits (min)

1

Credits (max)

6

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Prerequisite

Graduate standing or Senior standing

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Teaching experience under the mentorship of faculty who assist the student in planning for the teaching assignment, observe and provide feedback to the student during the teaching assignment, and evaluate the student upon completion of the assignment. Typically offered in Fall and Spring

Subject

FS

Credits (min)

1

Credits (max)

3

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Prerequisite

Master's student

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

For students in non thesis master's programs who have completed all other requirements of the degree except preparing for and taking the fina master's exam. Typically offered in Fall and Spring

Subject

FS

Credits (min)

1

Credits (max)

9

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Prerequisite

Master's student

Instruction in research and research under the mentorship of a member of the Graduate Faculty. Typically offered in Fall, Spring, and Summer

Subject

FS

Credits (min)

1

Credits (max)

9

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Prerequisite

Master's student

Thesis research. Typically offered in Fall, Spring, and Summer 2026-2027 Undergraduate Catalog 2191

Subject

FS

Credits (min)

1

Credits (max)

9

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Prerequisite

Master's student

For graduate students whose programs of work specify no formal course work during a summer session and who will be devoting full time to thesis research. Typically offered in Summer only

Subject

FS

Credits (min)

1

Credits (max)

1

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Prerequisite

Master's student

For students who have completed all credit hour requirements and full- time enrollment for the master's degree and are writing and defending their theses. n Typically offered in Fall, Spring, and Summer FS 725/MB 725 Fermentation Microbiology (3 credit hours) Fermentation bioprocessing and characteristics, function and ecology of responsible microorganisms. Fermentative activities, growth responses and culture interactions related to metabolism, physiology and genetics of lactic acid bacteria and selected yeasts and molds. Current developments in starter culture technology and genetics; application to food and industrial fermentations. n Prerequisite: BCH 451, MB 351 Typically offered in Spring only This course is offered alternate years

Subject

FS

Credits (min)

1

Credits (max)

9

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Prerequisite

Master's student

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

FS(NTR) 706 Vitamin Metabolism FS(NTR) 710 Food Lipids

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

FS(MB) 725 Fermentation Microbiology FS(NTR) 730 Human Nutrition

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Fisheries and Wildlife Sciences

Subject

FS

Type

course

Edition

2026-2027

Source

catalog.ncsu.edu

Fluid flow, heat transfer, food preservation, kinetics of chemical, microbiological, and enzymatic reactions, decimal reduction time, pasteurization, sterilization, cook value, process lethality, canning of foods, thermal process evaluation, qualityconsiderations, optimization, shelf-life studies, thermal processing equipment, hot-fill, extended shelf-life products, heat exchanger design, pumps, sanitation, aseptic processing, minimal processing, NFPA bulletins, alternative processing technologies, regulatory issues, HACCP. Typically offered in Spring only This course is offered alternate odd years

Subject

FS

Credits (min)

3

Credits (max)

3

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Prerequisite

FS 231

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Preparation and presentation of scientific papers, progress reports and research and special topics of interest in foods. Typically offered in Fall and Spring l

Subject

FS

Credits (min)

1

Credits (max)

1

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Directed research in a specialized phase of food science designed to provide experience in research methodology and philosophy.Credits Arranged. Typically offered in Fall, Spring, and Summer

Subject

FS

Credits (min)

1

Credits (max)

6

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Teaching experience under the mentorship of faculty who assist the student in planning for the teaching assignment, observe and provide feedback to the student during the teaching assignment, and evaluate the student upon completion of the assignment. Typically offered in Fall and Spring

Subject

FS

Credits (min)

1

Credits (max)

3

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Prerequisite

Doctoral student

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Instruction in research and research under the mentorship of a member of the Graduate Faculty. Typically offered in Fall, Spring, and Summer

Subject

FS

Credits (min)

1

Credits (max)

9

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Prerequisite

Doctoral student

Dissertation research. Typically offered in Fall, Spring, and Summer

Subject

FS

Credits (min)

1

Credits (max)

9

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Prerequisite

Doctoral student

For graduate students whose programs of work specify no formal course work during a summer session and who will be devoting full time to thesis research. Typically offered in Summer only

Subject

FS

Credits (min)

1

Credits (max)

1

Credit unit

credit hours

Type

course

Edition

2026-2027

Source

grad.ncsu.edu

Prerequisite

Doctoral student

dents are required to pass a

Subject

FS

Type

course

Edition

2026-2027

Source

grad.ncsu.edu