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Food Science Courses

FS 110 Introduction to Food Science (3 cr)

FS 113 Introduction of Vines and Wines (3 cr)

FS 201 Science on Your Plate (3 cr)

FS 204 (s) Special Topics (cr arr)

FS 220 Food Safety and Quality (3 cr)

FS 302 Food Processing Lab (1 cr)

FS 303 Food Processing (3 cr)

FS 304 Cereal Products (2 cr)

FS 329 Dairy Foods Composition and Quality (4 cr)

FS 363 Animal Products for Human Consumption (4 cr)

FS 398 (s) Internship (cr arr)

FS 400 (s) Seminar (cr arr)

FS 403 (s) Workshop (cr arr)

FS 404 (s) Special Topics (cr arr)

FS 406 Evaluation of Dairy Products I (1 cr)

FS J409/J509 Principles of Environmental Toxicology (3 cr)

FS 416 Food Microbiology (3 cr)

FS 417 Food Microbiology Laboratory (2 cr)

FS 418 Oral Seminar in Food Science (1 cr)

FS 422 Sensory Evaluation of Food and Wine (3 cr)

FS 423 Sensory Evaluation of Food and Wine Laboratory (1 cr)

FS 429 Dairy Products (3 cr)

FS 430 Dairy Products Lab (1 cr)

FS 432 Food Engineering (3 cr)

FS 433 Food Engineering Lab (1 cr)

FS J436/J536 Principles of Sustainability (3 cr)

FS 460 Food Chemistry (3 cr)

FS 461 Food Chemistry Laboratory (1 cr)

FS 462 Food Analysis (3 cr)

FS J464/J564 Food Toxicology (3 cr)

FS 465 Wine Microbiology and Processing (3 cr)

FS 466 Wine Microbiology and Processing Lab (1 cr)

FS J470/J570 Advanced Food Technology (3 cr)

FS 475 Statistical Quality Management of Food Products (3 cr)

FS 489 Food Product Development (3 cr)

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 509 Principles of Environmental Toxicology (3 cr)

FS 510 Functional Foods and Health (3 cr)

FS 511 Food Lipids (3 cr)

FS 512 Food Proteins and Enzymes (2 cr)

FS 513 Food Carbohydrates (3 cr)

FS 517 Scientific Writing (2 cr, max 4)

FS 518 Oral Seminar (1 cr)

FS 520 Instrumental Analysis (2 cr)

FS 532 Advanced Food Microbiology (3 cr)

FS 536 Principles of Sustainability (3 cr)

FS 538 Introduction to Physical Properties of Foods (2 cr)

FS 564 Food Toxicology (3 cr)

FS 570 Advanced Food Technology (3 cr)

FS 588 Food Science Teaching Practicum (1-3 cr)

FS 600 Doctoral Research and Dissertation (cr arr)

Denise Smith, Dept. Head, UI/WSU Bistate School of Food Science (111 Agricultural Science Bldg., 83844-2312; phone 208/885-0707; e-mail foodscience@uidaho.edu).

FS 110 Introduction to Food Science (3 cr)

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. Cooperative: open to WSU degree-seeking students.

FS 113 Introduction of Vines and Wines (3 cr)

The importance of viticulture (grape growing) including world wine regions and enology (winemaking). Cooperative: open to WSU degree-seeking students.

FS 201 Science on Your Plate (3 cr)

Applications of science, scientific literacy, and critical thinking as related to the development and manufacture of modern food products and their use in modern civilizations. Cooperative: open to WSU degree-seeking students.

Prereq or Coreq: One science or physical science course

FS 204 (s) Special Topics (cr arr)

FS 220 Food Safety and Quality (3 cr)

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. Cooperative: open to WSU degree-seeking students.

FS 302 Food Processing Lab (1 cr)

Application of specialized techniques, concepts and practices of food processing. Field Trip required. Cooperative: open to WSU degree-seeking students.

Prereq: FS 110 or FS 220; and Math 160 or Math 170; and Stat 251

FS 303 Food Processing (3 cr)

Specialized techniques, concepts and practices of food processing. Cooperative: open to WSU degree-seeking students.

Prereq: AVS 172 or FS 110; and FS 220; and Math 160 or Math 170; and Stat 251

Coreq: FS 302

FS 304 Cereal Products (2 cr)

Technical principles related to production and commercial processing of legume and cereal foods. Field trip required. Cooperative: open to WSU degree-seeking students.

Prereq: Chem 275 and Chem 276

FS 329 Dairy Foods Composition and Quality (4 cr)

Introduction to the dairy processing industry. Chemistry of milk components. Standards of identity of dairy products. Quality control tests of fluid milk. Microbiology of fluid milk. Organoleptic properties of fluid milk and changes during storage. Federal, state and international regulations applied to dairy foods. Cleaning and sanitation in dairy manufacturing plants. Dairy effluents and waste management. Three lec and one 2-hr lab a week; two 1-day field trips required. Cooperative: open to WSU degree-seeking students.

Prereq: AVS 172 or FS 110; and Chem 275 and Chem 276

FS 363 Animal Products for Human Consumption (4 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. Cooperative: open to WSU degree-seeking students.

Prereq: Permission of department.

FS 400 (s) Seminar (cr arr)

FS 403 (s) Workshop (cr arr)

Workshops focusing on Food Science. Cooperative: open to WSU degree-seeking students.

FS 404 (s) Special Topics (cr arr)

Special topics related to Food Science. Cooperative: open to WSU degree-seeking students.

FS 406 Evaluation of Dairy Products I (1 cr)

Identifying defects in dairy products and relating these defects to their probable cause; remedies. Cooperative: open to WSU degree-seeking students.

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. Cooperative: open to WSU degree-seeking students.

FS 416 Food Microbiology (3 cr)

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. Cooperative: open to WSU degree-seeking students.

Prereq: Biol 250 and Biol 255

FS 417 Food Microbiology Laboratory (2 cr)

Methods for enumeration, detection, and identification of spoilage and pathogenic microorganisms in foods. Two 3-hr labs a wk. Cooperative: open to WSU degree-seeking students.

Prereq or Coreq: FS 416

FS 418 Oral Seminar in Food Science (1 cr)

Development of skills and communication tools and techniques for oral presentations of current food science research. Cooperative: open to WSU degree-seeking students

Prereq: FS 110 or FS 220; and junior standing; and major in Food Science

FS 422 Sensory Evaluation of Food and Wine (3 cr)

Theory, principles and application of sensory evaluation techniques to evaluate appearance, aroma, flavor and texture of foods and wine. Cooperative: open to WSU degree-seeking students.

Prereq: FS 110 or FS 113; and Stat 251

FS 423 Sensory Evaluation of Food and Wine Laboratory (1 cr)

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. Recommended for ages 21 or older. Cooperative: open to WSU degree-seeking students.

FS 429 Dairy Products (3 cr)

Dairy chemistry, microbiology, sanitation, product development and processing from cow to consumer. Cooperative: open to WSU degree-seeking students.

Prereq: Biol 250 and Biol 300

FS 430 Dairy Products Lab (1 cr)

Students gain hands-on skills formulating, processing, evaluating and analyzing dairy products. Communication and critical thinking skills are also developed in this laboratory course. Cooperative: open to WSU degree-seeking students.

FS 432 Food Engineering (3 cr)

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. Recommended preparation: Phys 111. Cooperative: open to WSU degree-seeking students.

Prereq: FS 302 and FS 303

FS 433 Food Engineering Lab (1 cr)

To enhance the learning experience of the students taking FS 432 through laboratories, problem sessions and group discussions. Cooperative: open to WSU degree-seeking students.

Prereq or Coreq: FS 432

FS J436/J536 Principles of Sustainability (3 cr)

Same as EnvS J436/J536. Presented as online doculectures, covering topics such as: Origins of Sustainability, Standards of Sustainability, Culture of Waste, Built Environment, Industrial Sustainability, Energy Sustainability, Water Resources, Measuring Sustainability, Sustainable Impact Assessment, and Our Sustainable Future. Readings and homework are assigned with each topic. Learning assessment will be from homework, exams and written papers. Additional work is required for graduate credit. Cooperative: open to WSU degree-seeking students. (Fall only)

Prereq: Junior or higher standing

FS 460 Food Chemistry (3 cr)

Fundamentals of food chemistry; composition of foods and the changes that occur during processing. Cooperative: open to WSU degree-seeking students.

Prereq: Chem 275 and Chem 276; or Chem 277 and Chem 278, and Biol 300 or Biol 380

FS 461 Food Chemistry Laboratory (1 cr)

Experiments related to properties, reactions, and interactions of chemical components of foods. Cooperative: open to WSU degree-seeking students.

Coreq: FS 460

FS 462 Food Analysis (3 cr)

Introductory food analysis; methods common to many food commodities. Recommended Preparation: FS 460 and FS 461. Cooperative: open to WSU degree-seeking students.

Prereq: FS 302 and FS 303; and Chem 275/Chem 276 or Chem 277/Chem 278; and Senior Standing

FS J464/J564 Food Toxicology (3 cr)

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. Cooperative: open to WSU degree-seeking students.

Prereq: Biol 300 or Biol 380

FS 465 Wine Microbiology and Processing (3 cr)

Technical principles related to the processing and fermentation of wines with an emphasis on microbiology. Cooperative: open to WSU degree-seeking students.

Prereq: Biol 250 and Biol 300

FS 466 Wine Microbiology and Processing Lab (1 cr)

Hands-on winemaking; application of chemical microbiological methods for wine analysis. Field trip required. Cooperative: open to WSU degree-seeking students.

Prereq or Coreq: FS 465

FS J470/J570 Advanced Food Technology (3 cr)

Physical principles of food preservation and recent advances in food technology. Recommended Preparation: FS 432, and FS 460. Additional projects/assignments required for graduate credit. Cooperative: open to degree-seeking students.

Prereq: FS 302 and FS 303

FS 475 Statistical Quality Management of Food Products (3 cr)

Apply modern statistical methods for quality control and improvement of biomanufactured goods. The course is designed to expose the student to principles of statistical process control while providing a basis of application in a variety of situations and systems. Cooperative: open to WSU degree-seeking students.

Prereq: FS 302 and FS 303 and Stat 251

FS 489 Food Product Development (3 cr)

Gen Ed: Senior Experience

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. Cooperative: open to WSU degree-seeking students.

Prereq: FS 302, FS 303, FS 416, and FS 460; and senior standing

FS 499 (s) Directed Study (cr arr)

Cooperative: open to WSU degree-seeking students.

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)

Workshops focusing on Food Science. Cooperative: open to WSU degree-seeking students.

FS 504 (s) Special Topics (cr arr)

Topics in Food Science. Cooperative: open to WSU degree-seeking students.

FS 509 Principles of Environmental Toxicology (3 cr)

See FS J409/J509.

FS 510 Functional Foods and Health (3 cr)

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. Cooperative: open to WSU degree-seeking students.

FS 511 Food Lipids (3 cr)

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. Cooperative: open to WSU degree-seeking students.

FS 512 Food Proteins and Enzymes (2 cr)

Chemistry/biochemistry of proteins/enzymes applied to food research and industry; protein functionality/enzyme technology application to food industry. Cooperative: open to WSU degree-seeking students.

FS 513 Food Carbohydrates (3 cr)

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. Cooperative: open to WSU degree-seeking students.

FS 517 Scientific Writing (2 cr, max 4)

Planning, writing, reporting, reviewing and evaluating current food-related research. Cooperative: open to WSU degree-seeking students.

FS 518 Oral Seminar (1 cr)

Development of skills and communication tools and techniques for oral presentations of current food science research. Additional projects/assignments required for graduate credit. Cooperative: open to WSU degree-seeking students.

FS 520 Instrumental Analysis (2 cr)

Theory and techniques involved in the use of various instruments in modern biological laboratories; topics include chromatography, spectrometry, sterilization, sample preparation, radioisotope techniques, electrophoresis, centrifugation, and fermentation. Cooperative: open to WSU degree-seeking students. (Spring only)

Prereq: Permission

FS 532 Advanced Food Microbiology (3 cr)

Discuss current topics in foodborne pathogen including novel detection, method, virulence, and pathogenesis, and their interaction with environment and host. Recommended Preparation: Biol 115, Biol 250, and FS 416. Cooperative: open to WSU degree-seeking students.

FS 536 Principles of Sustainability (3 cr)

See FS J436/J536.

FS 538 Introduction to Physical Properties of Foods (2 cr)

Thermophysical behavior of foods and biopolymers, including water transport/activity, rheological, thermal, dielectric and barrier properties. Newtonian and non-Newtonian flow; Viscous, viscoelastic, and Hookean behavior. Relationship between rheology of food biopolymers and structure, composition, temperature, and plasticizer content. Recommended preparation one undergraduate course in calculus. Cooperative: open to WSU degree-seeking students.

Prereq: FS 432, FS 460, Math 310, or Permission

FS 564 Food Toxicology (3 cr)

See FS J464/J564.

FS 570 Advanced Food Technology (3 cr)

See FS J470/J570.

FS 588 Food Science Teaching Practicum (1-3 cr)

Supervised teaching in a university setting. Cooperative: open to WSU degree-seeking students.

Prereq: Admission to graduate program and Permission

FS 600 Doctoral Research and Dissertation (cr arr)