Chemistry, microbiology, and processing of food and food products; concepts of food preservation, packaging and marketing of foods; world food issues. Field trip required. Cooperative course taught jointly by WSU and UI.

Fall-WSU
Spr-UI

Regulation, safety and wholesomeness of food products; microbiological, chemical, and physical risks associated with food. Cooperative course taught jointly by WSU and UI.

Prereq Chem 345; FS 110; FS 220; rec MBioS 305; MBioS 306. Specialized techniques, concepts and practices of food processing. Field trip required. Cooperative course taught jointly by WSU and UI.

Prereq Chem 345. Technical principles related to the production and commercial processing of legume and cereal foods. Field trip required. Cooperative course taught jointly by WSU and UI.

May be repeated for credit; cumulative maximum 6 hours. Selected topics in Food Science.

Identifying defects in dairy products and relating these defects to their probable cause; remedies. Credit not granted for both FSHN 406 and 506. Cooperative course taught by WSU and UI.

Prereq FSHN 406. Identifying defects in dairy products and intense training for Collegiate Dairy Products Evaluation Competition. Credit not granted for both FSHN 407 and 507. Cooperative course taught by WSU and UI.

various

Fall-WSU
Spr-UI

May be repeated for credit; cumulative maximum 2 hours. Prereq junior or senior standing in Food Science. Critical analysis of contemporary topics in food science. Organization and communication of Scientific information. Cooperative course taught jointly by WSU and UI. S, F grading.

Prereq MBioS 305; MBioS 306. Purpose for enumeration, detection and identification of microorganisms in food products; physical, chemical and environmental factors influencing growth and survival of foodborne microorganisms; pathogenic and spoilage microorganisms in food and their control. Cooperative course taught jointly by WSU and UI.

Prereq c// in FS 416. Lab for F 416. Cooperative course taught jointly by WSU and UI.

Prereq Stat 212. Theory, principles and application of sensory evaluation techniques in appearance, aroma, flavor and texture of foods and wine. Credit not granted for both FS 422 and 522. Cooperative course taught jointly by WSU and UI.

Prereq FS 422 or c//; rec age 21 or older. Practical application of FS 422 including theory, principles and application of sensory evaluation techniques for appearance, aroma, flavor and texture of foods and wine. Credit not granted for both FS 423 and 523. Cooperative course taught jointly by WSU and UI.

Prereq Chem 345; MBioS 101 or 301; MBioS 303. Dairy chemistry, microbiology, sanitation, product development and processing from cow to consumer. Credit not granted for both FS 429 and 529. Cooperative course taught jointly by WSU and UI.

Prereq FS 429 or c//. Hands-on skills formulating, processing, evaluating and analyzing dairy products using communication and critical thinking skills. Credit not granted for both FS 430 and 530. Cooperative course taught jointly by WSU and UI (FS 430).

Prereq FS 303. Food engineering for improving the efficiency of food processing operations and quality processed food; heat transfer, stream, air-vapor mixtures, refrigeration and fluid flow. Cooperative course taught jointly by WSU and UI (FS 432).

Prereq FS 432 or c//. Laboratories, problem sessions, and group discussions. Cooperative course taught jointly by WSU and UI.

Prereq Chem 345. Rec MBioS 303. Fundamentals of food chemistry; composition of foods and the changes that occur during processing. Cooperative course taught jointly by WSU and UI.

Rec FS 460 or c//. Experiments related to the properties, reactions, and interactions of chemical components of foods. Cooperative course taught jointly by WSU and UI.

Prereq Chem 345; MBioS 305; MBioS 306. Introductory food analysis; methods common to many food commodities. Cooperative course taught jointly by WSU and UI (FS 462).

Prereq MBioS 303. General principles of toxicological evaluation of chemicals which enter the food chain; toxicology of food additives, colors, preservatives, drugs, pesticides and natural toxins in foods and risk characterization. Credit not granted for both FS 464 and 564. Cooperative course taught jointly by WSU and UI (FS 464).

Prereq MBioS 303; MBioS 305; MBioS 306. Technical principles related to the processing and fermentation of wines with an emphasis on microbiology. Credit not granted for both FS 465 and 565. Cooperative course taught jointly by WSU and UI (FS 465).

Prereq FS 465 or c//. Hands-on winemaking; application of chemical microbiological methods for wine analysis. Field trip required. Cooperative course taught jointly by WSU and UI (FS 466).

Prereq FS 303, 416, 433, 460 or c//. Physical principles of food preservation and recent advances in food technology. Credit not granted for both FS 470 and 570. Cooperative course taught jointly by WSU and UI (FS 470).

Prereq FS 303; FS 416; FS 460; senior standing. Application of food chemistry, food processing/engineering and microbiology; knowledge to formulate a new food product. Cooperative course taught jointly by WSU and UI.

May be repeated for credit; cumulative maximum 4 hours. Prereq sophomore standing. Students work full time in industrial assignments with prior approval of advisor and industrial supervisor. S, F grading.

May be repeated for credit; cumulative maximum 4 hours. Prereq sophomore standing. Industrial assignments at a regional, national or international winery. S, F grading.

May be repeated for credit. S, F grading.

May be repeated for credit; cumulative maximum 6 hours. Selected topics in Food Science.

1 Graduate-level counterpart of FSHN 406; additional requirements. Credit not granted for both FS 406 and 506. Cooperative course taught jointly by WSU and UI.

Graduate-level counterpart of FS 407; additional requirements. Credit not granted for both FS 407 and 507. Cooperative course taught jointly by WSU and UI.

Prereq MBioS 303 and one year of biology. Benefits of foods beyond basic nutrition; bioactive compounds in functional foods and nutraceuticals relating to disease prevention and health promotion.

Prereq senior or graduate standing. Government statues/regulations that contribute to safe, nutritious and wholesome food supply; US legal system relevant to regulation of manufacture and sale of food and supplements. Cooperative course taught jointly by WSU and UI.

May be repeated for credit. May be repeated for credit. Planning, writing, reporting, reviewing and evaluating current food-related research.

May be repeated for credit. Development of skills and communication tools and techniques for oral presentations of current food science research.

Prereq Stat 212. Graduate-level counterpart of FS 422; additional requirements. Credit not granted for both FS 422 and 522. Cooperative course taught jointly by WSU and UI.

Prereq MBioS 101 or 301; Chem 345; MBioS 303. Graduate-level counterpart of FS 429; additional requirements. Credit not granted for both FS 429 and 529. Cooperative course taught jointly by WSU and UI.

Prereq c// FS 529. Graduate-level counterpart of FS 430; additional requirements. Credit not granted for both FS 430 and 530. Cooperative course taught jointly by WSU and UI.

Prereq MBioS 303. Graduate-level counterpart of FS 464; additional requirements. Credit not granted for both FS 464 and 564. Cooperative course taught jointly by WSU and UI.

Prereq graduate standing. Graduate-level counterpart of FS 465; additional requirements. Credit not granted for both FS 465 and 565. Cooperative course taught jointly by WSU and UI.

Prereq FS 416, 433 or c//. Graduate-level counterpart of FS 470; additional requirements. Credit not granted for both FS 470 and 570. Cooperative course taught jointly by WSU and UI.

Prereq food chemistry, biochemistry or organic chemistry. Chemistry and functionality of cereal grains as related to their processing and product quality. Cooperative course taught jointly by WSU and UI.

May be repeated for credit S, F grading.