Food Science Course Descriptions


16:400:513. (F) Food Science Fundamentals I (3)
Basic chemistry of carbohydrates, proteins, lipids, vitamins, and water independent of and in relation to interaction during processing. Prerequisite: Organic chemistry

16:400:514. (S) Food Science Fundamentals II (3).
Mechanistic examinations of foodborne microbes, enzymology, biotechnology, postharvest physiology, nutrition, and current concepts in food safety as related to food composition and processing. Prerequisite: General microbiology or biochemistry.

16:400:507. (S) Food Engineering Fundamentals and Processes (4).
Principles of material and energy balance, thermodynamics, fluid flow, and heat and mass transfer. Review of unit operations: thermal processing, refrigeration, freezing, evaporation, dehydration, extraction, filtration, membrane processes. Introduction to microwave, high pressure, and pulsed electric field processing.  Prerequisites: Physics, calculus.


16:400:501. (F) Flavor Chemistry (3).
Isolation, fractionation, and identification of the desirable and objectionable flavor constituents in food; chemical mechanisms for the formation of flavor components in food; methods for measuring flavor and flavor stability of food and food components; manufacture of food flavors. Prerequisite: One year of organic chemistry or equivalent.

16:400:502. (F) Food Science Instrumentation (3).
Theory, methodology, and application of chromatographic methods, including high-performance liquid, thin-layer, and gas chromatography. Theory, methodology, and application of spectrometry, including visible color, ultraviolet, infrared, NMR, and mass spectrometry.Prerequisite: Organic chemistry.

16:400:504. (S) Carbohydrates in Foods (3).
The basic chemistry and technology of carbohydrates in food products. Functional properties of carbohydrates are related to their structures and uses in food systems, with an emphasis on industrial gums.  Prerequisite: Organic chemistry.

16:400:505. (S) Lipid Chemistry (4).
Structure and composition of lipids; chemical and physical properties; lipid structures in foods and biological materials; processing of fats and oils; fractionation, purification, and analysis of lipids; chemistry of degradation, autoxidation, pro-and anti­oxidants; emulsions and emulsifiers; membranes; health effects and physiology of lipids. . Prerequisite: 16:400:513 or permission of instructor.

16:400:506. (S) Chemistry of Food Proteins (3).
 Study of the molecular structure, physical chemical properties, and functions of proteins and their constituents. Special emphasis on the relationship between molecular structure and function in food proteins. Prerequisite: 16:400:513.

16:400:511. (S) Food Enzymology (3).
Methods of measuring enzymatic activities; extraction of enzymes from microbial, plant, and animal systems; methods of enzyme purification and characterization; and regulation of enzyme activities by activators, inhibitors, and by covalent modification. Enzymes used by the food industry and methods for controlling endogenous enzyme activities. Prerequisites: General biochemistry, 16:400:513,514.

16:400:512. (S) Microbial Fermentation in Food Biotechnology (3).
Utilization and physiology of beneficial microorganisms in the food, pharmaceutical, and biotech industries, with emphasis on the lactic acid bacteria.  Metabolic regulation of fermentation products, the role of bioenergetics and transport pathways, probiotics.  Laboratory and industrial use of fermentors and chemostats, new microbiological technologies, and novel approaches to the use of microorganisms. Prerequisites: 16:400:513, 514 or permission of instructor.

16:400:521. (F) Chemistry of Food Colors (3)
Occurrence, structure, and physical and chemical properties of synthetic and natural food colors. Interactions between color substances and other food components during processing and storage. Analytical aspects of food colors. Prerequisites: Organic chemistry, physics.

16:400:526. (F) Predicting Shelf Life of Foods (3).
The concept of shelf life, factors affecting shelf life, and strategies for shelf life extension. Applications of chemical and microbial kinetics to quantify food deteriorative reactions, mass transfer theories to quantify the movement of gases and vapors through package, and basic calculus to develop predictive shelf life models. Case studies and computer programs. Prerequisite: B.S. degree in food science, chemistry, or a related field.

16:400:530. (S) Advanced Food Sensory Science (3)
In-depth study of the principles of sensory physiology, taste psychophysics, and sensory evaluation with emphasis on food and food constituents and the various methods of product testing. Includes laboratory exercises.   Prerequisites: 01:960:401 or equivalent; basic physiology; nutrition.

16:400:603. Special Topics in Food Science (1 to 3 credits)
Designed to permit a student to work on a relatively short-term library or laboratory project and prepare a final annotated paper or to elect a specially arranged course of a professor or visiting investigator.

16:400:605. (F) Microbial Food Safety (3)
Traditional and emerging pathogens, behavior (phenotypic and genetic) in food systems and host(s); government and industry regulations.Prerequisites: 01:119:390 and 11:126:302 or equivalent.

16:400:606. (F) Food Packaging Science and Technology (3).
Packaging material science and applications, package systems analysis, modified atmosphere packaging, aseptic food packaging, microwavable food packaging, active and intelligent packaging, package and the environment, and regulatory aspects of food packaging.  Prerequisite: B.S. degree in food science, chemistry, or related field.

16:400:609. (F) Thermal and Nonthermal Processing Of Foods (3).
Topics: heat sterilization/ canning/ retorting, UHT, aseptic process­ing, frying, baking, ohmic heating, microwave heating, extrusion, high hydrostatic pressure, pulsed electric, pulsed light, oscillating magnetic field, irradiation. Mukund Karwe. Prerequisites: Undergraduate or graduate degree in any of the following: food science, chemical engineering, mechanical engineering, physical sciences. Some knowledge of simple programming (BASIC, Excel, Fortran, MatLab).

16:400:612. (F) Colloidal Chemistry of Food (3).
Principles of colloid and interface science. Analysis and design of the biocolloidal, food, and various natural dispersion systems in the context of fundamental physico-chemical interactions between surfaces/ phases. Major course topics are: suspensions, emulsions, foams, and biocolloids (cell/ cell and cell/ surface interactions). Prerequisites: Calculus I, physical chemistry, or permission of instructor.

16:400:613. (F) Nanotechnology and Its Applications in Biotechnology and Food (3).
Basic concepts, investigation tools, and fundamental issues of nanotechnology, with emphasis on the applications of nanotechnology in agricultural and food systems, healthcare, food safety, and food packaging. Self-assembly, scanning probe microscopy, micro- and nanoencapulation, organic/ inorganic nanocomposites, DNA, and protein chips.  Prerequisites: Physical chemistry or permission of instructor.