Food Science and Nutrition

F_S 2195: Grapes and Wines of the World (same as PLNT_S 2195). Explores the world of wine through study of viticultural principles and practices, wine styles, classifying wine, the winemaking process and New World and Old World wine regions. Learn wine tasting skills and experience wines from around the world. World wine consumption, social and physical health benefits of moderate wine consumption.

F_S 4050: Zero Hunger Challenge (same as F_S 4050H,BIOL_EN 4050,BIOL_EN 4050H;BIOL_EN 7050).Students from multidisciplinary background are formed into teams to address food and nutrition security.Students will learn about Sustainable Development Goal (SDG) 2: Zero Hunger, importance of partnership for the goals (SDG-17) to address grand global challenges.Transdisciplinary student teams will develop a proposal at the end of the course and are encouraged to participate in challenge competitions.
Credit Hours: 3 F_S 4050H: Zero Hunger Challenge -Honors (same as F_S 4050,BIOL_EN 4050,BIOL_EN 4050H;.Students from multidisciplinary background are formed into teams to address food and nutrition security.Students will learn about Sustainable Development Goal (SDG) 2: Zero Hunger, importance of partnership for the goals (SDG-17) to address grand global challenges.Transdisciplinary student teams will develop a proposal at the end of the course and are encouraged to participate in challenge competitions.
Credit Hours: 3 Prerequisites: Honors eligibility required F_S 4160: Food Process Engineering (same as BIOL_EN 4160,CH_ENG 4160;CH_ENG 7160,F_S 7160).This course introduces underlying engineering principles in food processing, and unit operations in food industries.Topics include fluid flow, heat transfer in food processing, preservation process, dehydration, refrigeration, food freezing, psychrometrics, emerging technologies, food packaging, and sustainability.Graded on A-F basis only.
Credit Hours: 3 Prerequisites: PHYSCS 1210, AG_S_TCH 1040 or Consent of Instructor F_S 4199: Food Industry Senior Seminar The course explores the structure and the various branches of the food industry.Emphasis is placed on industry trends and the manufacture of specific selected food products and their ingredients.Graded on A-F basis only.).This course is designed to introduce the student to the concept of layers and interacting systems within an operation and the analytical methods of modeling and simulation to make effective management decisions for optimal system design and function.
Credit Hours: 3 Prerequisites: MATH or higher Recommended: AG_S_TCH 1040 F_S 4440: Principles of Winemaking and Wine Chemical Analysis (cross-leveled with F_S 7440).The theoretical and practical basics needed by enologists/winemakers including sensory analysis of grapes; chemical, microbiological and technological aspects of winemaking; and the analytical methods used for juice and wine analysis.Graded on A-F basis only.

Credit Hours: 4
Recommended: 5 credit hours inorganic chemistry and organic chemistry or concurrent, or instructors consent F_S 4441: Cellar Operations and Special Vinifications (cross-leveled with F_S 7441).The theoretical and practical basics needed by winemakers to supervise the operations of the winemaking, wine stabilization and packaging equipment.The theoretical and practical basics needed by winemakers to make special wines including rose, dessert, carbonic maceration, and sparkling wines.Graded on A-F basis only.
Credit Hours: 3 Prerequisites: F_S 4440 Recommended: 5 credit hours inorganic chemistry and organic chemistry or instructor's consent

F_S 4941: Internship in Food Science
Combines study, observation and employment in an area of food science and nutrition.Written reports, faculty evaluation.).This course is designed to introduce student to the concept of layers and interacting systems within an operation and the analytical methods of modeling and simulation to make effective management decisions for optimal system design and function.

Credit
Credit Hours: 3 Prerequisites: MATH 1100 or higher Recommended: AG_S_TCH 1040 F_S 7440: Principles of Winemaking and Wine Chemical Analysis (cross-leveled with F_S 4440).The theoretical and practical basics needed by enologist/winemakers including sensory analysis of grapes; chemical, microbiological and technological aspects of winemaking; and the analytical methods used for juice and wine analysis.Graded on A-F basis only.

Credit Hours: 4
Prerequisites: 5 hours inorganic chemistry and organic chemistry or concurrent, or instructor's consent F_S 7441: Cellar Operations and Special Vinifications (cross-leveled with F_S 4441).The theoretical and practical basics needed by winemakers to supervise the operations of the winemaking, wine stabilization and packaging equipment.The theoretical and practical basics needed by winemakers to make special wines including rose, dessert, carbonic maceration, and sparkling wines.Graded on A-F basis only.
Credit Hours: 3 Prerequisites: 5 credit hours inorganic chemistry and organic chemistry and F_S 4440 or instructor's consent Credit Hour: 1-99

F_S 8100: Strategic Human Resource Management in Hospitality
This course is designed to familiarize students with a wide range of theories, concepts, business practices and applications associated with managing human resources in business.Topics include micro-human resource issues such as recruitment, hiring, performance measurements, employee relations, and retention, macro human resource topics such as organizational performance measurement, and interrelationship between micro and macro human resources such as individual differences and job performance and organizational performance.Students will learn the key theories and applications through reading, discussion, research, and writings.Graded on A-F only.

F_S 8110: Advanced Hospitality Marketing
This course provides students with an advanced-level view of marketing strategies with the focus in hospitality and tourism.Students will be exposed to a general overview of theoretical frameworks and seminal work in this field.They will gain appreciation of the contemporary socialscientific research on marketing and persuasion.Graded on A-F basis only.

F_S 8180: Strategic Management and Competitive Strategy in the Hospitality Industries
This course introduces to students and enables them to develop a comprehensive understanding of the concepts and principles of strategic management and competitive strategy as applied to the hospitality industries.Students will be acquainted with the key concepts of strategic management through discussions, research, critiquing and writings.This course will cover a wide variety of topics related to environmental scanning, strategic direction, organizational structure and culture, administration and evaluation of existing and challenging business practices, concepts and theories in the management distinctive to that of hospitality, tourism and service.Emphasis will place on the identification of relevant interdisciplinary paradigms and theory and research techniques for analysis, using advanced concepts and quantitative methods in the scientific investigation problems related to hospitality.Graded on A-F basis only.
Credit Hours: 3 Prerequisites: HSP_MGMT 7180 or instructor's consent   This course provides doctoral students with introduction and review of research methods available for use in the study of food science, hospitality management and agricultural system management.Hence, the emphasis of this course is on empirical studies in the field, and will examine research conducted by scholars in the academic area.This course assists as baseline preparation for graduate students' continuing work in the graduate program.Specifically, the course provides students with knowledge and research experience in regard to 1) research fundamentals and backgrounds, 2) types of research, and 3) data analysis.

Credit Hours: 3
Prerequisites: Introductory research method course or statistics course; instructor's consent required

Credit Hour: 1
Prerequisites: F_S 1030 or equivalent, F_S 2199 or equivalent; junior or senior standing F_S 4301: Topics in Food Science Instruction in specific subject matter areas in the field of food science and nutrition.Credit Hour: 1-99 F_S 4310: Food Chemistry and Analysis (cross-leveled with F_S 7310).Structure, composition and chemical properties of food.Credit Hours: 4 Recommended: 5 hours Chemistry or Biochemistry F_S 4311: Investigation of Food Properties (cross-leveled with F_S 7311).Study of the chemical and physical properties of foods and the interaction of food components.Credit Hours: 3 Recommended: F_S 4310 or equivalent, or instructor's consent F_S 4315: Food Chemistry and Analysis Laboratory (cross-leveled with F_S 7315).The quantitative determination of the constituents of food.Credit Hours: 3 F_S 4315W: Food Chemistry and Analysis Laboratory -Writing Intensive (cross-leveled with F_S 7315).The quantitative determination of the constituents of food.Credit Hours: 3 F_S 4330: Principles of Food Processing (cross-leveled with F_S 7330, AG_S_TCH 7330).Introduction to basic engineering concepts used to process raw materials.Principle topics include energy, material balance, fluid flow, heat transfer, refrigeration and freezing, and preservation.Credit Hours: 3 Prerequisites: MATH 1100 and AG_S_TCH 1040 or PHYSCS 1210 F_S 4331: Technology of Dairy Products and Ingredients (cross-leveled with F_S 7331).Technology, chemistry, and nutrition of dairy foods as well as functional properties of dairy ingredients.

F_S 7941 :
Internship in Food ScienceCombines study, observation and employment in an area of food science and nutrition.Written reports, faculty evaluation.Credit Hour: 1-6 Prerequisites: One Food Science course and instructor's consent F_S 7970: Food Product Development Capstone course integrating the various disciplines of food science to create new food products.Credit Hours: 3 Prerequisites: ENGLSH 1000, and instructor's consent F_S 8085: Problems in Food Science Individual studies include a minor research problems.Credit Hour: 1-99 Prerequisites: Restricted to Food Science MS Students only F_S 8087: Seminar in Food Science Provides students with opportunities for development in depth of advanced aspects of food science through reviews of research in progress and of current scientific publications.Credit Hour: 1 Prerequisites: Masters standing F_S 8090: Research in Food Science Original investigations, usually in connection with one of the research projects of Agricultural Experiment Station.Written report required.Graded on S/U basis only.

F_S 8200 :
Theory ConstructionThis course focusses on theory construction in the area of hospitality management, identification of relevant interdisciplinary paradigms in theory development, and evaluation of theory and research models in the context of social science research.Graded on A-F basis only.Credit Hours: 3Prerequisites: Graduate level research methods course or instructor's consent F_S 8263: Service Operations Management: Revenue Management This course offers an opportunity for students to learn the theory, concepts, and knowledge applied in service operations management.Students will find them useful in trying to cope with the dilemmas faced by operating managers in the hospitality industry.Especially, the course focuses on revenue management.Credit Hours: 3Prerequisites: HSP_MGMT 3310 or instructor's consent F_S 8301: Ethnic Foods: Food Safety, Food Protection and Defense Challenges An overview of the safety concerns and risks associated with ethnic and imported ethnic foods.Graded on A-F basis only.Credit Hours: 2 F_S 8302: Food Protection and Defense-Essential ConceptsThis course presents foundational concepts relevant to protecting the food supply from intentional contamination.Graded on A-F basis only.Credit Hours: 2 F_S 8303: A Multidisciplinary Overview of Food Safety and SecurityThis course provides students with an understanding of a host of multidisciplinary aspects of food safety, particularly in the context of public health.Graded on A-F basis only.Credit Hours: 2 F_S 8304: HACCP This course focuses on procedures and processes which can affect the overall microbiological safety of food and the Hazard Analysis Critical Control Point (HACCP) system.Graded on A-F basis only.Credit Hours: 2 F_S 8401: Topics in Food Science Specialized topics in the area of food science and nutrition.

F_S 8440 :
Functional Foods and NutraceuticalsPrinciples and challenges involved in developing foods with health benefits beyond basic nutrition; efficacy, safety, regulatory and marketing aspects of functional foods and nutraceutical; current controversies and evidence of therapeutic properties of functional foods and Dietary supplements.Graded on A-F basis only.CreditHours: 3 Prerequisites: BIOCHM 3630 or equivalent and F_S 4310 or equivalent, or instructor's consent F_S 8460: Food Biopolymers Study of physical, chemical, and functional properties of food biopolymers and their applications in food and other industries.Graded on A-F basis only.Credit Hours: 3 Recommended: Organic chemistry and food chemistry F_S 8470: Advanced Food Technology To understand the physical and chemical changes that occur during the processing and storage of food; study the quality and safety issues of foods and learn traditional and recent advances in food science and technology.Credit Hours: 3 Prerequisites: F_S 4310, or equivalent or instructor's consent F_S 9085: Problems in Food Science Individual studies includes minor research problems.Credit 1-99 Prerequisites: Food Science PhD students F_S 9087: Seminar in Food Science Provides students with opportunities for development in depth of advanced aspects of food science through reviews of research in progress and of current scientific publications.Prerequisites: PhD standing Credit Hour: 1 F_S 9090: Research in Foods Science Original investigation of advanced nature, leading to dissertation.Graded on a S/U basis only.Credit Hour: 1-99 F_S 9402: Advanced Research Methods in Food and Hospitality Systems

F_S 4340: Principles of Viticulture II
(same as PLNT_SCI 4340).Environmental and biological factors influencing vine physiology and winegrape quality.Irrigation, canopy management, pest and disease control, budgets and current trends in viticulture.Graded on A-F basis only.

Credit Hours: 3 Prerequisites: F_S 2172 Recommended: one Biochemistry course F_S 4375: Food Microbiology Laboratory (
cross-leveled with F_S 7375).Examination of foods for microorganisms and characterization of major species.

Credit Hours: 2 Prerequisites or Corequisites: F_S 4370 F_S 4380: Sensory Analysis of Food and Beverages (
cross-leveled with F_S 7380).Methodological principles of the sensory analysis of food and beverages.

Recommended: one statistics course F_S 4385: Problems in Food Science Advanced
problems in a selected field of food science and nutrition.

F_S 4945: Experiential Learning in Industry Internship in Food Science
Learning experience combining observation, application, and reflection in a discipline-based industry internship.Course appears on transcript for zero credit and does not count toward full-time enrollment.No tuition or fees are charged.Graded on S/U basis only.

Food Product Development
(cross-leveled with F_S 7970).Capstone course integrating the various disciplines of food science to create new food products.Junior or Senior standing, or instructor's consent.ENGLSH 1000 required if course is taught Writing Intensive Recommended: 9 credit hours of Food Science

F_S 4970W: Food Product Development -Writing Intensive Capstone
course integrating the various disciplines of food science to create new food products.

F_S 7050: Zero Hunger Challenge
(same as BIOL_EN 7050; F_S 4050H,  BIOL_EN 4050, BIOL_EN 4050H).Students from multidisciplinary background are formed into teams to address food and nutrition security.Students will learn about Sustainable Development Goal (SDG) 2: Zero Hunger, importance of partnership for the goals (SDG-17) to address grand global challenges.Transdisciplinary student teams will develop a proposal at the end of the course and are encouraged to participate in challenge competitions.

F_S 7301: Topics in Food Science
(cross-leveled with F_S 4301).Instruction in specific subject matter areas in the field of food science.Graded on A-F basis only.

Investigation of Food Properties
(cross-leveled with F_S 4311).Study of the chemical and physical properties of foods and the interaction of food components.Lecture.

F_S 7315: Food Chemistry and Analysis Laboratory
(cross-leveled with F_S 4315).The quantitative determination of the constituents of food.

Credit Hours: 3 F_S 7331: Technology of Dairy Products and Ingredients
(cross-leveled with F_S 4331).Technology, chemistry, and nutrition of dairy foods as well as functional properties of dairy ingredients.

F_S 7344: Processing Muscle Foods
(same as AN_SCI 7344; cross-leveled with F_S 4344, AN_SCI 4344).Materials and technologies for the manufacture of muscle food products from red meats, poultry and seafood.Experience problem-solving through further processing of complex ingredients and develop skills by practicing operations in a pilot plant facility.

F_S 7345: Principles of Viticulture and Winemaking
(same as PLNT_SCI 7345;  F_S 4345).This course will cover the basics needed by viticulturists and winemakers to understand grape vine growth and vineyard considerations along with winemaking principles.Viticultural topics will include grapevine growth and development, vineyard design and development, cultivar selection, grapevine propagation, training systems, and harvest and pruning.Winemaking topics will include sensory analysis of grapes, chemical, microbiological and technological aspects of winemaking, and the analytical methods used for juice and wine analysis.Graded on A-F basis only.

F_S 7350: Microbiology of Fermented Foods
Physiology, biochemistry, and genetics of microorganisms important in food fermentations.How microorganisms are used in fermentations and how raw materials are converted into finished fermented foods and beverages.Graded on A-F basis only.

F_S 7354: Physiology and Biochemistry of Muscle as Food
(same as AN_SCI 7354; AN_SCI 4354).Basic concepts in muscle growth and development of livestock evaluating the effects of environment, welfare, nutrition and genetics regarding muscle metabolism, physiology, and the ultimate condition of muscle as food.

F_S 7380: Sensory Analysis of Food and Beverages
(cross-leveled with F_S 4380).Methodological principles of the sensory analysis of food and beverages.

F_S 8404: Advanced Food Microbiology and Biotechnology
Covers basic principles in biotechnology and applied food microbiology, including current topics of interest in food biotechnology.May be repeated for credit.Graded on A-F basis only.

Advanced Food Microbiology and Biotechnology Advanced
applied food microbiology and microbial physiology, and basic principles in biotechnology and genetic engineering, including current topics of interest and case studies in food biotechnology.This course covers human risks from foodborne toxicants, remediation and detoxification strategies for key foodborne toxicants and major modes of toxicity of key foodborne toxicants.Principles of food toxicology will be applied to optimize hazard analysis within HACCP for the prevention of foodborne toxicities.Graded on A-F basis only.

F_S 8408: Risk Assessment for Food, Agriculture and Veterinary Medicine Risk
assessment principles as applied to biological systems.Exposure and effects characterization in human and animal health and ecological risk assessment.Risk analysis frameworks and regulatory decisionmaking.Introduction to quantitative methods for risk assessment using epidemiological and distributional analysis.Uncertainty analysis.Graded on A-F basis only.

F_S 8410: Food Chemistry II Study
of chemical content of food, emphasizing aspects that exist uniquely in food.