Food Science Course Descriptions

FOS 2002 Food and Man (3) prerequisites none.  This is an introductory science course designed for both science and non-science majors. It reviews scientific concepts governing food as well as providing a general overview of the historical origins and development of food including factors affecting food consumption, trends and culture.  The impact of food on current issues especially as related to health and nutrition of the population is also addressed.

FOS 3042 Introduction to Food Science (3) prerequisites none but prior completion of an introductory science course is recommended.  A general introductory course in food science that includes aspects of food preservation and processing, food safety, food additives, food legislation and regulation.

FOS 3042L Introduction to Food Science Lab (1) Coreq. FOS 3042.  A laboratory course to accompany FOS 3042. Students are able to test the theoretical principles covered through laboratory experiment. They are given the opportunity to further improve their skills in the areas of observation, measurement, recording, reasoning, and reporting.

FOS 3121 Sensory Science (3) Prereq: FOS 3042; STA 2023.  Trains students to measure sensory characteristics of food and use the results to evaluate the impact of factors such as ingredients, processing technology, and storage methods on food quality.

FOS 3429 Processing of Plant Foods (3) Prereq: FOS 3042. The scientific principles involved in the various methods of fruit and vegetable harvesting, pre-processing and processing techniques are discussed using lectures and demonstrations. Emphasis is placed on the transformation of grape and citrus fruits into value-added products.

FOS 4202 Food Sanitation (3) Prereq: FOS 3042; Coreq: FOS 4222C. Describes the principles associated with sanitation in food processing and preparation operations. Emphasizes the identification of hazards, assessment of risks and systems required for an effective food sanitation program.

FOS 4222C Food Microbiology and Safety (4) Prereq: BSC 1010, BSC 1011; CHM 1045, CHM 1046).  The role and significance of microorganisms in foods with particular reference to food productions, spoilage, preservation, sanitation and poisoning. Emphasis on the use of microorganisms in bioprocessing and also their public health significance.  Study of safety aspects related to food production and consumption.

FOS 4311 Food Chemistry (3) Prereq: CHM 1045, CHM 1046. The chemical composition of foods is examined especially as related to food properties and function. Reaction mechanisms of chemical processes affecting food quality are discussed. Emphasis is placed on the impact of processing on the quality of foods.

FOS 4321C Food Analysis (4) Prereq: CHM 1045, CHM 1046.  Application of physical and chemical analytical methods to the quantitative determination of various food constituents and additives. Emphasis on the evaluation of methods and interpretation of results.

FOS 4425 Principles of Food Manufacturing and Safety (3) Prereq:  CHM 1045, 1046. The scientific principles governing the various methods of food manufacturing and storage are explained using lectures and demonstrations. The role of food manufacturing and storage practices in food safety and consumer convenience is discussed as well as the need for excellent food quality and food regulation. Ethnic foods are a special feature.

FOS 4435C Food Product Development (3) Coreq: FOS 4311; FOS 4222C; FOS 4321C. A capstone course that integrates knowledge gained in prior courses. It provides an opportunity for students to utilize their knowledge in the conceptualization and development of a new food product(s).

FOS 4454C Food Fermentations (3)  Prereq: FOS 3042; Coreq: FOS 4222C.  Microbiological, chemical and physical aspects of diverse food fermentations are discussed with emphasis on grape fermented products.  Economic aspects of different processes to produce fermented value-added products from indigenous food are covered.

FOS 4641 Functional Foods (3) Prereq: FOS 3042; BCH 4033. Discusses the physiological effects of foods and food components capable of promoting good health and preventing or alleviating diseases. It examines past, current and future uses and describes evaluation and manufacture techniques of these foods.

FOS 4731 Food Laws and Regulation (3) Prereq: FOS 3042; Coreq: FOS 4311; FOS 4321C; FOS 4222C. Reviews the history of food law, enactment of laws and regulations, legal research, and regulatory agencies.  Examines the impact of mandatory and optional food laws and regulations exercised by state, federal and international agencies on food quality, safety,
wholesomeness, and nutrition.

FOS 4930 Seminar in Food Science (1) prerequisites none.  Seminar presentation of topics in areas at the cutting edge of food science.  Instruction in leadership and professional development is also done and on and off campus field trips are organized.

FOS 4940 Practical Food Experience (2-4) Advisor’s permission required.  It is the capstone class for all food science majors.  Supervised attachments at various food laboratories.  Provides hands on experience and exposes the students to a working environment in food research thereby bringing them into contact with a variety of novel equipment and methodologies.  Students are also prepared for life after graduation through a directed series of exercises and experiences.

FOS 4942 Food Safety Practicum: (3-4) Prereq FOS 4222C and Advisor’s permission is  required  This is intended to be a capstone class in food safety.  It is a practical class that is designed to expose students to the actions of the government and the food industry in dealing with current and emerging issues in food safety. The students will obtain information primarily through “hands-on” experiences, laboratory exercises and lectures done during visit to government agencies involved in food safety and food companies with active food programs.

ANS 3614 Meat Science and Meat Processing. (4) Prereq: BSC 1010, CHM 1045.   Examines the structure, composition, biochemistry and function of muscle and its conversion to meat. Sensory and nutritive properties of fresh and processed meat, are also studied together with methods of meat preservation, inspection, and sanitation.