1049 Science of Foods (2) FConcepts and principles related to selection, preparation, processing, preservation, distribution, and use of foods.

2014 Food Fundamentals (4) F,S See HUEC 2014.

3015 Food Theory and Experimentation (3) SSee HUEC 3015.

3900 Food Science Research (1-3)Prereq.: consent of instructor. May be taken for a max. of 6 sem. hrs. of credit. Pass-fail grading. Student outlines and executes
project and prepares a written report; problems related to processing, quality control, safety, and nutritional evaluation of foodstuffs.

4005 Food Engineering Systems (3) S-OPrereq.: PHYS 2001 and MATH 1441 or equivalent. 2 hrs. lecture; 3 hrs. lab. Application of engineering principles to various unit operations in food processing.

4040 Quality Assurance in the Food Industry (4) FSee DARY 4040.

4050 Food Composition and Analysis (4) SPrereq.: either CHEM 2060 or 2262; or equivalent. 2 hrs. lecture; 6 hrs. lab. Principles of official and acceptable chemical and physical methods used in food analysis; application of these methods to examination of raw and processed foods.

4060 Food Chemistry (4) FPrereq.: BIOL 4087 and either CHEM 2060 or CHEM 2262; or equivalent. 3 hrs. lecture; 3 hrs. lab. Chemistry of food components; reactions occurring during processing and storage.

4070 Food and Drug Laws, Standards, and Regulations (2) FPrereq.: consent of instructor. Federal, state, and city food and drug laws, and how they regulate
manufacture, distribution, and use of foods and regulated products.

4075 Food Preservation (3) FPrereq.: CHEM 2060 or 2262 or equivalent, BIOL 2051, and at least 3 sem. hrs. in any food science course; or consent of instructor. 2 hrs. lecture; 3 hrs. lab. Microbiology and biochemistry of food spoilage; engineering techniques of food preservation and food plant sanitation; methods of food preservation.

4076 Food Product Development (3) SPrereq.: FDSC 3015 or 4060 or consent of instructor. 2 hrs. lecture; 3 hrs. lab. Development of new food products; marketing, package design, and other aspects of product development.

4095 Principles of Sensory Evaluation of Foods (4) FPrereq.: EXST 2201 or equivalent. 3 hrs. lecture; 3 hrs. lab. Theory and current practices used to evoke, measure, analyze, and interpret reactions to those characteristics of foods and materials as they are perceived by the human senses of sight, smell, taste, touch, and hearing.

4162 Food Microbiology (4) SPrereq.: BIOL 2051; either BIOL 3115 or 4110; or consent of instructor. 2 hrs. lecture; 2 hrs. lab. Also offered as BIOL 4162.
Microbiological principles as applied to food and food products; emphasis on rapid detection of food borne microorganisms.

7000 Perspectives in Nutrition (1) FDevelopment of nutrition as a science; current trends in nutritional research.

7010 Food Toxicology (3) S-OPrereq.: BIOL 2051 and 4162 or equivalent; introductory food science course; and consent of instructor. Principles of food safety and toxicology; food-borne infections and poisonings; natural food toxicants; toxicants of marine microbial origin; etiology of food-borne diseases; microbiological examination of foods, food additives; and food protection criteria.

7016 Current Topics Related to Nutrients in Processed Foods (3) VEffects of processing on nutrient retention in food.

7030 Advanced Food Research (1-6)Prereq.: consent of instructor. May be taken for a max. of 9 sem. hrs. of credit. Individual problems in pertinent areas.

7040 Flavor and Colors of Foods (3) VPrereq.: CHEM 2262, FDSC 4000, and 4060; or equivalent. 2 hrs. lecture; 3 hrs. lab. Methods of chemical, physical, and
instrumental analysis in food colors and flavors; natural and synthetic flavorings and colorings.

7060 Advanced Concepts in Food Science (3) VPrereq.: FDSC 4060 and BIOL 4087. Analysis of new and progressive concepts in food sci

7071 Seminar in Food Science (1) F,SMay be taken for a max. of 3 hrs. of credit. Selected topics in food science and technology.

7075 Advanced Food Preservation (4) VPrereq.: FDSC 4075 or equivalent. 3 hrs. lecture; 3 hrs. lab including field trips to local food processors. Also offered as ANSC 7075 and HORT 7075. Preservation technologies of various food processing operations from raw ingredients to final product.

7094 Seminar in Nutrition (1) Same as ANSC 7094, DARY 7094, HUEC 7094, PLSC 7094. May be taken for a max. of 2 hrs. of credit. Prereq.: ANSC 7093, DARY 7091, FDSC 7071, HUEC 7010, PLSC 7091 or equivalent or previous slide (not poster) presentation at a professional meeting.

7625 Toxicology III (3)See VPT 7625.

7699 Toxicology Seminar (1)See VPT 7699.

8000 Thesis Research (1-12 per sem.)"S"/"U" grading.

9000 Dissertation Research (1-12 per sem.)"S"/"U" grading.