18 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 501Research Methods for Food Science3.0
This course introduces students to common research tools and skills in the field of food science and studies, as well as to basic concepts in data analysis and research ethics.
Discusses factors affecting microbial growth in foods. Also covers methods of enumeration of food-borne organisms, microbial spoilage of foods, foods and ingredients from fermentation, food-borne pathogens and their control, and sanitation and HACCP in food processing.
Companion laboratory course to FDSC 550. Covers methods of isolation and enumeration of microorganisms important in foods, food fermentations, and methods of control of microorganisms.
FDSC 554Microbiology & Chemistry of Food Safety I3.0
Covers the study of microbiological and toxicological factors affecting the safety of food, including natural toxicants, food additives, and food-borne diseases, toxicoses, and parasites.
Covers fundamentals of food processing and preservation, including techniques and methods employed to extend the useful life of food products, and the significance of changes in the composition of foods due to processing, enzymatic activity, microbial action, and chemical change.
The course covers the advanced stages of new food product development, food ingredients and functionality, and new product management and marketing. The course also provides in-depth understanding of various thermal and non-thermal food processing techniques used to extend the shelf-life of food. Effect of these processing techniques on food quality will also be discussed. During the lab portion of this class, students will design a new food product suitable for specific markets while considering taste, texture, stability and packaging.
Covers the application of chemical analysis techniques to food. Food composition analysis (lipids, proteins, carbohydrates) and measurements of chemical reactions in foods (browning, lipid oxidation, starch hydrolysis, protein denaturation) are studied. Also focused upon id the maintenance of food quality during processing and storage.
This course covers a range of functional foods and food components, their health conferring benefits, mechanisms of actions, and possible applications in the food industry.
Meat science covers a range of technical information on meats including their muscle characteristics and composition, microbiology, nutritional content and processing.
This course deals with understanding and implementing basic engineering concepts to solve quantitative problems in food engineering and processing. Concepts such as units and dimension, mass and energy balance, heat transfer, mass transfer, psychometrics and fluid flow will be covered.
Wine production is a very interdisciplinary field, at the crossing of agronomy (grape growing), chemistry, microbiology (wine making), sensory science (wine tasting) and cultural studies. The class will discuss the application of each discipline to wine production, with an emphasis on how scientific knowledge and technologies have impacted wine making and wine consumption around the world, and what empirical knowledge and practices developed over centuries has brought to science. Some of the key concepts developed during the course will be experienced through tasting of synthetic solutions and wines. Students must be 21 years or older prior to the first day of class.
FDSC 654Microbiology & Chemistry of Food Safety II3.0
Advanced study of chemical of food safety significance with emphasis on the effects of components normal to food. Risk assessment, regulations and control will be covered.
This course, Sensory Evaluation of Food, discusses historical and current theories addressing the anatomy and mechanisms of human chemical sensing systems (taste, odor, and flavor perception). The course will provide 1) a deep understanding of the anatomy and function of chemical senses, and 2) how diets, metabolic disorders, as well as environmental and psychological factors influence the relationship between chemical senses and food choice. Finally, the course will give an overview of the functional methods of subjective or organoleptic testing involving human subjects (psychophysics).
Students consult with a faculty advisor to identify a suitable problem are in food science and develop and carry out appropriate methodology to address the problem. This course may be repeated for credit.
