Food Science Courses
Barry G. Swanson, Interim Dept. Head, UI/WSU Bistate School of Food Science (111 Agricultural Science Bldg., 83844-2312; phone 208/885-0707; e-mail firstname.lastname@example.org).
FS ID&WS110 Introduction to Food Science (3 cr) WSU FS 110
Introduction to chemistry, microbiology, and processing of food and food products; concepts of food preservation, packaging and marketing of foods; food additives and regulations; world food problems. Field trip may be required.
FS ID&WS113 Introduction of Vines and Wines (3 cr) WSU FS 113
The importance of viticulture (grape growing) including world wine regions and enology (winemaking).
FS 204 (s) Special Topics (cr arr)
FS ID&WS220 Food Safety and Quality (3 cr) WSU FS 220
Regulation, safety, and wholesomeness of food products; microbiological, chemical, and physical risks associated with food; hazard analysis as related to food safety, processing and quality; sanitation and pest management principles; methods for analyzing the sensory qualities of food products; problem management associated with food quality assurance.
FS 230 Food Chemical Safety (3 cr)
Examines the sources of chemical and microbiological risk which foods may pose and helps students discover how scientific principles have been used to ensure the safety of our food supply through testing and processing. (Fall, Alt/yrs)
FS 240 Introduction to Food Processing (3 cr)
Training in food processing and unit operations at the introductory level. After completing this course, the students will be able to recognize and identify basic food science concepts and terminology used by professionals in the nutrition, foods, foodservice and food science fields; understand the multiple technologies used in the preservation of food; understand the concepts related to unit operations; and understand basic processing flow for various commodities such as milk, meat, fats and oils, and cereal grains. (Spring, Alt/yrs)
FS ID&WS303 Food Processing (3 cr) WSU FS 303
FS ID&WS304 Cereal Products (2 cr) WSU FS 304
Technical principles related to production and commercial processing of legume and cereal foods. Field trip required.
FS 363 Animal Products for Human Consumption (3 cr)
See AVS 363.
FS 398 (s) Internship (cr arr)
Supervised professional internship in the food industry; requires formal written plan of activities approved by academic advisor and department head. Final written report and presentation required.
Prereq: Permission of department.
FS 400 (s) Seminar (cr arr)
FS 404 (s) Special Topics (cr arr)
FS ID&WS-J406/ID&WS-J506 Evaluation of Dairy Products I (1 cr) WSU FS 406/506
FS ID&WS-J407/ID&WS-J507 Evaluation of Dairy Products II (1 cr) WSU FS 407/507
FS J409/J509 Principles of Environmental Toxicology (3 cr)
Same as EnvS J409/J509. Fundamental toxicological concepts including dose-response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity and teratogenesis, mutagenesis, and carcinogenesis; chemodynamics of environmental contaminants including transport, fate, and receptors; chemicals of environmental interest and how they are tested and regulated; risk assessment fundamentals. Students registering for FS 509 are required to prepare an additional in-depth report. Recommended Preparation: Biol 102 or Biol 115, Chem 111, Chem 112, Chem 275, and Stat 251.
FS ID&WS416 Food Microbiology (3 cr) WSU FS 416
Same as MMBB 416. Purpose for enumeration, detection, and identification of microorganisms in food products; physical, chemical, and environmental factors influencing growth and survival of foodborne microorganisms; pathogenic and spoilage microorganisms in food and their control.
FS ID&WS417 Food Microbiology Laboratory (2 cr) WSU FS 417
Same as MMBB 417. Methods for enumeration, detection, and identification of spoilage and pathogenic microorganisms in foods. Two 3-hr labs a wk.
FS ID&WS418 Oral Seminar in Food Science (1 cr) WSU FS 418
Development of skills and communication tools and techniques for oral presentations of current food science research.
FS ID&WS-J422/ID&WS-J522 Sensory Evaluation of Food and Wine (3 cr) WSU FS 422/522
Theory, principles and application of sensory evaluation techniques to evaluate appearance, aroma, flavor and texture of foods and wine. Additional projects/assignments required for graduate credit.
FS ID&WS423 Sensory Evaluation of Food and Wine Laboratory (1 cr) WSU FS 423
This course will provide a practical application of FS 422, including the theory, principles and applications of sensory evaluation techniques for the evaluation of appearance, aroma, flavor and texture of foods and wine
FS ID&WS-J429/ID&WS-J529 Dairy Products (3 cr) WSU FS 429/529
Dairy chemistry, microbiology, sanitation, product development and processing from cow to consumer.
FS ID&WS-J430/J530 Dairy Products Lab (1 cr) WSU FS 430
Students gain hands-on skills formulating, processing, evaluating and analyzing dairy products. Communication and critical thinking skills are also developed in this laboratory course. Graduate level has additional requirements.
FS ID&WS432 Food Engineering (3 cr) WSU FS 432
Fundamentals of food engineering for improving the efficiency of food processing operations and the quality of processed food. Principles of heat transfer, steam, air-vapor mixtures, refrigeration and fluid flow as applied to food processing and storage.
Prereq: FS 303
FS IDWS433 Food Engineering Lab (1 cr) WSU FS 433
To enhance the learning experience of the students taking FS 432 through laboratories, problem sessions and group discussions.
FS J441/J541 Scanning Electron Microscopy (3 cr)
Theory and principles of scanning electron microscopy as investigative tool; includes operation and maintenance of electron microscope, specimen preparation, and photographic darkroom procedure. Students registering for FS 541 are required to complete an additional research paper.
FS ID&WS460 Food Chemistry (3 cr) WSU FS 460
Fundamentals of food chemistry; composition of foods and the changes that occur during processing.
FS ID&WS461 Food Chemistry Laboratory (1 cr) WSU FS 461
Experiments related to properties, reactions, and interactions of chemical components of foods.
Coreq: FS 460
FS ID&WS462 Food Analysis (4 cr) WSU FS 462
Introductory food analysis; methods common to many food commodities.
FS ID&WS-J464/ID&WS-J564 Food Toxicology (3 cr) WSU FS 464/564
General principles of toxicologic evaluation of chemicals, which intentionally or unintentionally enter the food chain. Toxicology of food additives, colors, preservatives, drugs, pesticides and natural toxins in foods and risk characterization. Additional projects/assignments required for graduate credit.
FS ID&WS-J465/ID&WS-J565 Wine Microbiology and Processing (3 cr) WSU FS 465/565
Technical principles related to the processing and fermentation of wines with an emphasis on microbiology.
FS ID&WS466 Wine Microbiology and Processing Lab (1 cr) WSU FS 466
Hands-on winemaking; application of chemical microbiological methods for wine analysis. Field trip required.
FS ID&WS-J470/ID&WS-J570 Advanced Food Technology (3 cr) WSU FS 470/570
FS WS-J482/WS-J582 Food Process Engineering Design (3 cr) WSU BSysE 482/582 and FS 582
FS ID&WS489 Food Product Development (3 cr) WSU FS 489
Course serves as a capstone experience for food science seniors, and will require the application of food chemistry, food processing/engineering, and microbiology course knowledge in formulating a new food product.
FS 499 (s) Directed Study (cr arr)
FS 500 Master's Research and Thesis (cr arr)
FS 501 (s) Seminar (cr arr)
FS 502 (s) Directed Study (cr arr)
FS 503 (s) Workshop (cr arr)
FS 504 (s) Special Topics (cr arr)
FS ID&WS506 Evaluation of Dairy Products I (1 cr) WSU FS 506
See FS J406/J506.
FS ID&WS507 Evaluation of Dairy Products II (1 cr) WSU FS 507
See FS J407/J507.
FS 509 Principles of Environmental Toxicology (3 cr)
See FS J409/J509.
FS ID&WS510 Functional Foods and Health (3 cr) WSU FS 510
Functional foods are foods that provide health benefits beyond basic nutrition. This course will deal with the actions of bioactive compounds in functional foods and nutraceuticals as they relate to disease prevention and health promotion. In addition, this course will cover (1) the chemistry and mechanism of action of the various bioactive compounds, and (2) the safety, efficacy, stability and regulatory aspects of functional foods and nutraceuticals. The course is intended for graduate students in food science, nutrition, or related biological science fields.
FS ID&WS511 Food Lipids (3 cr) WSU FS 511
To gain an understanding of the functionality fats in our foods and the beneficial and detrimental health related aspects of fats in our diets. Emphasis will be placed on relationships among fat and oil chemistry and the physiological results of eating foods containing specific triacylglycerols, fatty acids, and other lipids. Recent research and popular literature will supplement the discussions.
FS WS512 Food Proteins and Enzymes (2 cr) WSU FS 512
Chemistry/biochemistry of proteins/enzymes applied to food research and industry; protein functionality/enzyme technology application to food industry.
FS ID&WS513 Food Carbohydrates (3 cr) (FS 519) WSU FS 519
This course will provide insight into structure-function relationships of polysaccharides within food systems as a function of their respective molecular structures and physical characteristics.
FS ID&WS516 Food Laws (1 cr) WSU FS 516
Become familiar with government statutes and regulations that contribute to a safe, nutritious, and wholesome food supply. Understand more about the law and the US legal system relevant to the regulation of the manufacture and sale of food and supplements, including jurisdictional issues, administrative law, and tort, contract, corporate, environmental, labor and criminal law issues. Senior or Graduate student standing recommended.
FS ID&WS517 Writing Seminar (2 cr, max 4) WSU FS 517
Planning, writing, reporting, reviewing and evaluating current food-related research.
FS ID&WS518 Graduate Oral Seminar (1 cr) WSU FS 518
Development of skills and communication tools and techniques for oral presentations of current food science research. Additional projects/assignments required for graduate credit.
FS ID&WS522 Sensory Evaluation of Food and Wine (3 cr)
See FS J422/J522
FS 527 Transmission Electron Microscopy (3 cr)
Discussion and application of basic skills required in use of transmission electron microscope, including simple specimen preparation techniques and photographic darkroom skills.
FS ID&WS529 Dairy Products (3 cr)
See FS J429/J529.
FS 530 Dairy Products Lab (1 cr)
See FS J430/J530.
FS 540 Biological Electron Microscopy (4 cr)
Application of biological specimen preparation techniques in EM, including ultramicrotomy and use of specific stains.
FS 541 Scanning Electron Microscopy (3 cr)
See FS J441/J541.
FS ID&WS564 Food Toxicology (3 cr)
See FS J464/J564.
FS ID&WS565 Wine Microbiology and Processing (3 cr)
See FS J465/J565.
FS ID&WS570 Advanced Food Technology (3 cr)
See FS J470/J570.
FS WS582 Food Process Engineering Design (3 cr) WSU BSysE 582 and FS 582
See FS J482/J582.
FS ID&WS583 Advances in Cereal Science and Technology (2 cr) WSU FS 583
Chemistry and functionality of cereal grains as related to their processing and product quality
Prereq: 3 credits Food Chemistry, Biochem or Organic Chem.
FS 588 Food Science Teaching Practicum (1-3 cr)
Supervised teaching in a university setting.
Prereq: Admission to graduate program and Permission
FS 590 Food Science Research Seminar (1 cr, max arr)
Current topics and research in food science and related areas.
FS 600 Doctoral Research and Dissertation (cr arr)