Unit Operations in Food Processing
FDSCTE 5400 Study of various engineering principles relevant for preserving foods by thermal and alternative food processing methods. Laboratory section would include mathematical problem recitation section as well as use of pilot plant equipment. Interde ...
Fruit and Vegetable Processing
FDSCTE 5410 Composition of fruits and vegetables, how this affects quality during processing, principles, equipment and quality changes during common processing methods, including juicing, drying, freezing, canning, and jelly manufacture. Prereq: 2400, or ...
FDSCTE 5420 Principles involved in the production, processing and safety of high quality milk and milk products. Prereq: 2400 (401) and MicrBio 4000 (509). Not open to students with credit for 610. While subject to change, this class is offered every Autu ...
FDSCTE 5450 A discussion of terminology and literature of commercial packaging, principal methods of packaging, and principles of selecting packaging materials. Prereq: 2400 (401), or Grad standing. Not open to students with credit for 649. While subject ...
Food Microbiology Laboratory
FDSCTE 5546 Microbiological analyses as applied to food. Students learn how to detect and quantify microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Prereq: 5536 (636.01) or Micrbio 5536, or Grad stan ...
FDSCTE 5710 Chemical and physical nature of food additives; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods. Prereq: 10 cr hrs in FdScTe, or Grad standing. Not open to students with credit for 621. Whil ...
Technical Problem Solving
FDSCTE 5730 Analysis of technical problems in food science; fostering creative thinking to the approach and solution of problems; preparation and oral presentation of paper. Prereq: 5600 or 5710, and 5536 or 4536, and 5400 or 5410 or 5420 or 5430 or AnimS ...
Advanced Food Microbiology
FDSCTE 7536 Food borne microbes of significance to health and industrial applications, metabolic pathways enabling these organisms survival in the environment and hosts, approaches for studying food-borne microorganisms. Prereq: 5536 (636.01) and Micrbio ...
Wine and Beer in Western Culture
FDSCTE 1120 To familiarize students with the terminology, production and practices related to wine, beer, and distilled spirits as well as critical historical and cultural events. Basic biology and chemistry understanding will help the student succeed. Un ...
Hazard Analysis and Critical Control Points (HACCP)
FDSCTE 4410 Teaches the basics of HACCP. Upon completion of the course, students will understand the relationship of GMPs (Good Manufacturing Practices), SSOPs (Sanitation Standard Operating Procedures), pre-HACCP steps and the Seven Principles of HACCP. ...