Food Science (FDSC)

FDSC 1133 Fundamentals of Food Science

Description: Food industry from producer to consumer and the current U.S. and world food situations. Previously offered as ANSI 1133

Credit hours: 3

Contact hours: Lecture: 3

Levels: Undergraduate

Schedule types: Lecture

Department/School: Animal Science

FDSC 2103 Regional Diversity in Food Production, Selection and Consumption (D)

Description: Examines the diversity of people associated with food production, selection, and consumption in the United States. Evaluate the cultural diversity in food production workplace and economic and social factors that influence this diversity. Examine various food selection and consumption criteria of varying contemporary cultures based on economic, social, and religious considerations.

Credit hours: 3

Contact hours: Lecture: 3

Levels: Undergraduate

Schedule types: Lecture

Department/School: Animal Science

General Education and other Course Attributes: Diversity

FDSC 2233 The Meat We Eat

Description: Overview of all animal, poultry, and fish protein sources used for human consumption, but focusing on red meat. Examination of each phase of production, inspection, safety, grading, processing, preparation, and current issues of the industries. Development of an understanding of the importance of meat in the diet and part of global agriculture. Same course as ANSI 2233.

Credit hours: 3

Contact hours: Lecture: 3

Levels: Undergraduate

Schedule types: Lecture

Department/School: Animal Science

FDSC 2253 Meat Animal and Carcass Evaluation

Prerequisites: ANSI 1124.

Description: Evaluation of carcasses and wholesale cuts of beef, pork, and lamb. Factors influencing grades, yields, and values in cattle, swine, and sheep. Same course as ANSI 2253.

Credit hours: 3

Contact hours: Lecture: 2 Lab: 2

Levels: Undergraduate

Schedule types: Lab, Lecture, Combined lecture and lab

Department/School: Animal Science

FDSC 3033 Meat Technology

Description: The basic characteristics of meat and meat products as they relate to quality. Product identification, economy, nutritive value, preservation, and utilization. No credit for students with credit in ANSI 2253 or ANSI 3333. Previously offered as ANSI 3033.

Credit hours: 3

Contact hours: Lecture: 2 Lab: 2

Levels: Undergraduate

Schedule types: Lab, Lecture, Combined lecture and lab

Department/School: Animal Science

FDSC 3113 Quality Control

Prerequisites: Introductory microbiology and organic chemistry.

Description: Application of the principles of quality control in food processing operations to maintain the desired level of quality. Previously offered as ANSI 3113.

Credit hours: 3

Contact hours: Lecture: 2 Lab: 2

Levels: Undergraduate

Schedule types: Lab, Lecture, Combined lecture and lab

Department/School: Animal Science

FDSC 3123 HACCP in the Food Industry

Description: Fundamentals of HACCP (Hazard Analysis and Critical Control Points), function of a HACCP system and implementation of HACCP in the food industry. Offered for fixed credit, 2 credit hours, maximum of 6 credit hours.

Credit hours: 3

Contact hours: Lecture: 3

Levels: Undergraduate

Schedule types: Lecture

Department/School: Animal Science

FDSC 3133 Plant Sanitation for Food Processing Operations

Description: Sanitation and safety of food produced in food establishments, including government recommendations and regulations and illustration of voluntary and mandatory guidelines.

Credit hours: 3

Contact hours: Lecture: 3

Levels: Undergraduate

Schedule types: Lecture

Department/School: Animal Science

FDSC 3154 Food Microbiology

Prerequisites: Introductory microbiology and organic chemistry.

Description: Relationship of microorganisms to food manufacture and preservation, to food spoilage and microbial food poisoning and to various aspects of primary food production. Same course as MICR 3154. Previously offered as ANSI 3154.

Credit hours: 4

Contact hours: Lecture: 2 Lab: 2

Levels: Undergraduate

Schedule types: Lab, Lecture, Combined lecture and lab

Department/School: Animal Science

FDSC 3232 Advanced Meat Evaluation

Prerequisites: FDSC 2253.

Description: Advanced evaluation of carcasses and wholesale cuts of beef, pork and lamb. Same course as ANSI 3232. Previously offered as FDSC 3182.

Credit hours: 2

Contact hours: Lab:

Levels: Undergraduate

Schedule types: Lab

Department/School: Animal Science

FDSC 3310 Advanced Competitive Evaluation

Prerequisites: Honors Program participation, junior standing.

Description: Advanced instruction in animal and/or product evaluation. For students competing on collegiate judging teams. Same course as ANSI 3310. Previously offered as FDSC 3210.

Credit hours: 2

Contact hours: Lab:

Levels: Undergraduate

Schedule types: Lab

Department/School: Animal Science

FDSC 3333 Meat Science

Prerequisites: ANSI 2253, CHEM 1215 or equivalent.

Description: Anatomical and basic chemical and physical characteristics of meat animals studied. The application of scientific principles to the processing and economical utilization of meat animals, as well as in the manufacture of meat products emphasized in the laboratory. Same course as ANSI 3333.

Credit hours: 3

Contact hours: Lecture: 2 Lab: 2

Levels: Undergraduate

Schedule types: Lab, Lecture, Combined lecture and lab

Department/School: Animal Science

FDSC 3373 Food Chemistry I

Prerequisites: ANSI 3543 or organic chemistry.

Description: Basic composition, structure, and properties of foods and the chemical changes or interactions that occur during processing and handling. Perviously offered as ANSI 3373.

Credit hours: 3

Contact hours: Lecture: 2 Lab: 2

Levels: Undergraduate

Schedule types: Lab, Lecture, Combined lecture and lab

Department/School: Animal Science

FDSC 3603 Processing Dairy Foods

Prerequisites: Organic chemistry.

Description: Theory and practice in formulation and processing: butter and margarine, cottage cheese, blue and processed cheeses, evaporated and sweetened condensed milk, ice cream, ice milk, and other frozen desserts. Prevously offered as ANSI 3603.

Credit hours: 3

Contact hours: Lecture: 2 Lab: 2

Levels: Undergraduate

Schedule types: Lab, Lecture, Combined lecture and lab

Department/School: Animal Science

FDSC 4113 Quality Control II

Prerequisites: FDSC 3113 and FDSC 3123.

Description: Verification and validation of the principles of Food Processing Quality Systems to confirm that quality and food safety systems have been implemented adequately and are effective. Topics include: food allergens, internal auditing and implement food safety and food quality programs to ensure consumer protection and prevent economic loss to the industry.

Credit hours: 3

Contact hours: Lecture: 2 Lab: 2

Levels: Graduate, Undergraduate

Schedule types: Lab, Lecture, Combined lecture and lab

Department/School: Animal Science

FDSC 4123 Principles of Food Engineering

Prerequisites: MATH 1513.

Description: Application of the engineering approach to solving heat and mass transfer problems in food processing. An introduction to the basic concepts of the conservation laws, fluid flow, heat transfer, refrigeration, freezing, psychrometrics, and energy conservation. Same course as MCAG 4123.

Credit hours: 3

Contact hours: Lecture: 3

Levels: Graduate, Undergraduate

Schedule types: Lecture

Department/School: Animal Science

FDSC 4153 Advanced Food Microbiology

Prerequisites: FDSC 3154 or MICR 3154.

Description: Detection of foodborne pathogens, how pathogens cause disease, conduct investigations into foodborne illnesses, and antimicrobials to control foodborne pathogens.

Credit hours: 3

Contact hours: Lecture: 3

Levels: Graduate, Undergraduate

Schedule types: Lecture

Department/School: Animal Science

FDSC 4253 Pre-Harvest Food Safety

Prerequisites: FDSC 3154 or MICR 3154.

Description: Microbial food safety at pre-harvest level. Types, sources, and concentrations of disease-causing pathogens in the food-producing animal environments and fresh produce/seafood environments; methods to control or reduce foodborne pathogens; present and future pre-harvest food safety directions.

Credit hours: 3

Contact hours: Lecture: 2 Lab: 2

Levels: Graduate, Undergraduate

Schedule types: Lab, Lecture, Combined lecture and lab

Department/School: Animal Science

FDSC 4333 Processed Meat

Prerequisites: ANSI 3033 or ANSI 3333.

Description: Meat and meat product composition. Techniques in the molding and forming of meat; sausage formulation; curing; quality control; and cost analysis. Same course as ANSI 4333.

Credit hours: 3

Contact hours: Lecture: 2 Lab: 2

Levels: Graduate, Undergraduate

Schedule types: Lab, Lecture, Combined lecture and lab

Department/School: Animal Science

FDSC 4373 Food Chemistry II

Prerequisites: FDSC 3373.

Description: Chemical/biochemical mechanisms that affect the structure and properties of foods during processing and handling. No credit for FDSC 5373.

Credit hours: 3

Contact hours: Lecture: 2 Lab: 2

Levels: Undergraduate

Schedule types: Lab, Lecture, Combined lecture and lab

Department/School: Animal Science

FDSC 4763 Analysis of Food Products

Prerequisites: Organic chemistry.

Description: Application of quantitative chemical and physical methods of analysis to the examination of foods. Previously offered as ANSI 3763.

Credit hours: 3

Contact hours: Lecture: 2 Lab: 2

Levels: Graduate, Undergraduate

Schedule types: Lab, Lecture, Combined lecture and lab

Department/School: Animal Science

FDSC 4900 Special Problems

Prerequisites: Consent of instructor.

Description: A detailed study of an assigned problem by a student wishing additional information on a special topic. Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours.

Credit hours: 1-6

Contact hours: Other: 1

Levels: Undergraduate

Schedule types: Independent Study

Department/School: Animal Science

FDSC 4910 Food Industry Internship

Prerequisites: Consent of instructor.

Description: Full-time internship at an approved production, processing or agribusiness unit or other agency serving the food industry. Maximum credit requires a six month internship in addition to a report and final examination. Graded on a pass-fail basis. Offered for variable credit, 1-12 credit hours, maximum of 12 credit hours.

Credit hours: 1-12

Contact hours: Lecture: 1

Levels: Undergraduate

Schedule types: Independent Study

Department/School: Animal Science

FDSC 5000 Master's Research and Thesis

Prerequisites: Consent of major adviser.

Description: Research for Master of Science degree in Food Science planned, conducted and reported under guidance of major adviser. Offered for variable credit, 1-6 credit hours, maximum of 6 credit hours.

Credit hours: 1-6

Contact hours: Other: 1

Levels: Graduate

Schedule types: Independent Study

Department/School: Animal Science

FDSC 5102 Ethics and Professionalism in Animal and Food Science

Description: Discussion of regulations, laws, and resources; insights on complex ethical issues, including but not limited to research misconduct, how to address, report and find resources during cases of misconduct, conflicts of interest, and authorship; communication of research accurately and objectively to different audiences. Same course as ANSI 5102.

Credit hours: 2

Contact hours: Lecture: 2

Levels: Graduate

Schedule types: Lecture

Department/School: Animal Science

FDSC 5120 Special Topics in Food Science

Prerequisites: Graduate standing and consent of instructor.

Description: Advanced topics and new developments in food science. Offered for variable credit, 1-4 credit hours, maximum of 8 credit hours.

Credit hours: 1-4

Contact hours: Other: 1

Levels: Graduate

Schedule types: Independent Study

Department/School: Animal Science

FDSC 5213 Advances in Meat Science

Prerequisites: BIOC 4113 and ZOOL 3204 or equivalent.

Description: Development of muscle and its transformation to meat. Properties of meat and their influence on water-binding, pigment formation, texture, and fiber characteristics. Same course as ANSI 5213.

Credit hours: 3

Contact hours: Lecture: 3

Levels: Graduate

Schedule types: Lecture

Department/School: Animal Science

FDSC 5300 Food Science Seminar

Prerequisites: Graduate standing.

Description: Critical reviews or studies of the scientific research literature related to the field of food science. Oral reports or group discussions. Offered for fixed credit, 1 credit hour, maximum of 3 credit hours.

Credit hours: 1

Contact hours: Lecture: 1

Levels: Graduate

Schedule types: Lecture

Department/School: Animal Science

FDSC 5333 Carcass Value Estimation Systems

Prerequisites: Graduate classification.

Description: Analysis of scientific literature regarding carcass composition, quality and palatability. Overview of technology used to evaluate carcass quality factors. Same course as ANSI 5333.

Credit hours: 3

Contact hours: Lecture: 3

Levels: Graduate

Schedule types: Lecture

Department/School: Animal Science

FDSC 5373 Advanced Food Chemistry

Prerequisites: FDSC 3373.

Description: Chemical/biochemical mechanisms that affect the structure and properties of foods during processing and handling.

Credit hours: 3

Contact hours: Lecture: 2 Lab: 2

Levels: Graduate

Schedule types: Lab, Lecture, Combined lecture and lab

Department/School: Animal Science

FDSC 5393 Issues in Food Science

Prerequisites: Graduate classification.

Description: Critical analysis of issues and challenges in the U.S. food industry. Advanced forms of communication to effectively convey information to stakeholders and advocate for a position.

Credit hours: 3

Contact hours: Lecture: 3

Levels: Graduate

Schedule types: Lecture

Department/School: Animal Science

FDSC 5553 Interpreting Animal and Food Science Research

Prerequisites: STAT 5013 or concurrent enrollment.

Description: Critical evaluation and knowledgeable communication on the design, analyses, and reporting of animal science and food science research. Same course as ANSI 5553.

Credit hours: 3

Contact hours: Lecture: 3

Levels: Graduate

Schedule types: Lecture

Department/School: Animal Science

FDSC 6000 Doctoral Research and Dissertation

Prerequisites: MS degree or consent of major adviser.

Description: Independent research for PhD degree in Food Science planned, conducted and reported in consultation of a major professor. Offered for variable credit, 1-10 credit hours, maximum of 30 credit hours.

Credit hours: 1-10

Contact hours: Other: 1

Levels: Graduate

Schedule types: Independent Study

Department/School: Animal Science