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Undergraduate Courses
See the WSU Catalog / UI Catalog for complete descriptions and prerequisites. Graduate Level Courses
| Course | Course Name | Location | Instructor | Credit | Semester | |
| FS 110 | Introduction to Food Science | WSU | UI | Dojin Ryu | 3 | Fall-UI Spr-WSU |
| 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 (FS 110). | ||||||
| FS 201 [BSCI] |
Science on Your Plate | WSU | J. Culbertson | 3 | Fall-WSU | |
| Applications of science, scientific literacy, and critical thinking as related to the development and manufacture of modern food products and their use in modern civilizations. [BSCI] Biological Sciences UCORE. || Cooperative course taught jointly by WSU and UI |
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| Prerequisites: One [P] or [PSCI] course or concurrent enrollment, or one [Q] or [SCI] course or concurrent enrollment, or sophomore standing. | ||||||
| FS 220 | Food Safety and Quality | WSU | UI | J. Culbertson | 3 | Spr-UI (odd years)
Spr-WSU (even years) |
| Regulation, safety, and wholesomeness of food products; microbiological, chemical, and physical risks associated with food; hazard analysis as related to food safety, processing and quality; sanitation and pest management principles; methods for analyzing the sensory qualities of food products; problem management associated with food quality assurance. || Cooperative course taught jointly by WSU and UI (FS 220). | ||||||
| FS 302 |
Food Processing Lab |
WSU | F. Younce | (0-3) | Fall | |
| Application of specialized techniques, concepts and practices of food processing || Cooperative course taught jointly by WSU and UI (FS 303). [M] Writing in the Major Req $35/credit lab fee |
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| Prerequisites: concurrent enrollment with FS 303 |
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| FS 303 [M] |
Food Processing | WSU | F. Younce | 3 | Fall | |
| Specialized techniques, concepts and practices of food processing. || Cooperative course taught jointly by WSU and UI (FS 303). | ||||||
| Prerequisites: WSU students: FS 110 or 220; MATH 140 or 171; STAT 212 or concurrent enrollment UI students: FS 110 or 220; MATH 160 or 170; STAT 250 or cc// |
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| FS 304 | Cereal Products | WSU | J. Powers | 2 | Fall even yrs | |
| 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 (FS 304). | ||||||
| Prerequisites: WSU students: CHEM 345 UI students: CHEM 275; CHEM 276 | ||||||
| FS 363 | Animal Products for Human Consumption | UI | 4 | Fall | ||
| University of Idaho ONLY! The meat, dairy, and egg industries, including product produced, processed, safety (HACCP), nutrition, distribution, quality, quantity, palatability, health, cooking, home storage, and consumer concerns. Special clothing and equipment required. Three lecture credits and one 3-hour lab per week. Recommended Preparation: Biol 115. Same as AVS 363 | ||||||
| FS 398 | Internship in Food Science | UI | (arrange) | 2 | Sum/Fall/Spr | |
| Supervised professional internship in the food industry; requires formal written plan of activities approved by academic advisor and department head. Final written report and presentation required. This is a cooperative course available to WSU degree-seeking students, FS 495. | ||||||
| Prerequisite: Permission of department. | ||||||
| FS 401 | Topics in Food Science | WSU | (arrange) | varies (1-3) | Fall/Spr/Sum | |
| Selected topics in food science. May be repeated for credit; cumulative maximum 6 hours. || Cooperative course taught jointly by WSU and UI | ||||||
| Course | Course Name | Taught at | Instructor | Credit | Semester | |
| FS 406 | Evaluation of Dairy Products I | WSU | M. Costello | 1 | Spr | |
| Identifying defects in dairy products and relating these defects to their probable cause; remedies. || Cooperative course taught jointly by WSU and UI (FS 406). | ||||||
| FS 409 | Principles of Environmental Toxicology | UI |
G. Moller | 3 | Fall – online | |
| Nature, properties, effects, and detection of toxic substances in the environment and in environmentally exposed species, including humans. || Cooperative course available to WSU degree-seeking students. $35/credit lab fee | ||||||
| Recommended Preparation: WSU students: Biol 102 or 107, Chem 102, 105, 106 and Stat 205 UI students: BIOL 102 or 115; CHEM 111, 112 and 275; STAT 251 |
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| FS 416 | Food Microbiology | UI | G. Ünlü | 3 | Fall | |
| 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 (FS 416). | ||||||
| Prerequisites: WSU students: MBIOS 305 and 304 UI students: MMBB 250; MMBB 255 | ||||||
| FS 417 | Food Microbiology Lab | UI | G. Ünlü | 2 (0-6) | Fall | |
| Methods for enumeration, detection, and identification of spoilage and pathogenic microorganisms in foods. || Cooperative course taught jointly by WSU and UI (FS 417). $130 lab fee | ||||||
| Prerequisites: WSU students: Concurrent enrollment in FS 416 UI students: FS 416 or MMBB 416 | ||||||
| FS 418 | Oral Seminar in Food Science | UI | Various | 1 | Spr | |
| Development of skills and communication tools and techniques for oral presentations of current food science research. May be repeated for credit; cumulative maximum 2 hours. || Cooperative course taught jointly by WSU and UI (FS 418). | ||||||
| Prerequisites: WSU students: FS 110 or 220; Junior standing; certified major in FS UI students: Junior standing | ||||||
| Course | Course Name | Taught at | Instructor | Credit | Semester | |
| FS 422 | Sensory Evaluation of Food and Wine | WSU | C. Ross | 3 | Spr | |
| Theory, principles and application of sensory evaluation techniques in appearance, aroma, flavor and texture of foods and wine. (Crosslisted course offered as FS 422, VIT ENOL 422). Offered at 400 and 500 level. || Cooperative course taught jointly by WSU and UI (FS 422). | ||||||
| Prerequisites: WSU students: STAT 212; FS 110 or VIT ENOL 113 UI students: FS 110 or FS 220; STAT 251 | ||||||
| FS 423 | Sensory Evaluation of Food and Wine Lab | WSU | C. Ross | 1 (0-3) | Spr | |
| Practical application of FS 422 including theory, principles and application of sensory evaluation techniques for appearance, aroma, flavor and texture of foods and wine. Recommended preparation: Age 21 or older. || Cooperative course taught jointly by WSU and UI (FS 423). $25 lab fee | ||||||
| Prerequisites: FS 422 or concurrent enrollment; rec age 21 or older | ||||||
| FS 429 | Dairy Products | WSU | G. Noratto | 3 | Fall | |
| Dairy chemistry, microbiology, sanitation, product development and processing from cow to consumer. Offered at 400 and 500 level. Credit not granted for both FS 429 and FS 529. || Cooperative course taught jointly by WSU and UI (FS 429). | ||||||
| Prerequisites: WSU students: CHEM 345; MBIOS 303 UI students: MMBB 250; MMBB 300 | ||||||
| FS 430 |
Dairy Products Lab | WSU | G. Noratto | 1 (0-3) | Fall | |
| Hands-on skills formulating, processing, evaluating and analyzing dairy products using communication and critical thinking skills. Offered at 400 and 500 level. Credit not granted for both 400 and 500 level. || Cooperative course taught jointly by WSU and UI (FS 430). | ||||||
| Prerequisites: FS 429 or concurrent enrollment | ||||||
| FS 432 |
Food Engineering | UI | F. Younce | 3 | Spr | |
| 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). | ||||||
| Prerequisites: WSU students: FS 303; PHYSICS 101 UI students: FS 303; PHYS 111 | ||||||
| FS 433 | Food Engineering Lab | WSU | F. Younce | 1 (0-3) | Spr | |
| To enhance the learning experience of the students taking FS 432 through laboratories, problem sessions and group discussions. || Cooperative course taught jointly by WSU and UI (FS 433). | ||||||
| Prerequisites: FS 432 or concurrent enrollment | ||||||
| Course | Course Name | Taught at | Instructor | Credit | Semester | |
| FS 436 | Principles of Sustainability |
UI | G. Moller | 3 | Fall/Spr – online | |
| Issues and processes in sustainability; resource management, waste generation and management; industrial approaches to sustainability; case studies.|| Cooperative course available to WSU degree-seeking students. $35/credit lab fee | ||||||
| Prerequisite: Junior or higher standing | ||||||
| FS 460 | Food Chemistry | WSU | C. Edwards | 3 | Fall | |
| Fundamentals of food chemistry; composition of foods and the changes that occur during processing. || Cooperative course taught jointly by WSU and UI (FS 460). |
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| Prerequisites: WSU students: CHEM 345; MBIOS 303 UI students: CHEM 275 and 276; or CHEM 277 and 278; MMBB 300 or 380 | ||||||
| FS 461 [M] | Food Chemistry Lab | WSU | 1 (0-3) | Fall | ||
| Experiments related to the properties, reactions and interactions of chemical components of foods. || Cooperative course taught jointly by WSU and UI (FS 461). $30 lab fee | ||||||
| Prerequisite: FS 460 or concurrent enrollment | ||||||
| FS 462 | Food Analysis | WSU | J. Powers | 3 (2-3) | Spr | |
| Introductory food analysis; methods common to many food commodities. || Cooperative course taught jointly by WSU and UI (FS 462). $40 lab fee |
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| Prerequisites: WSU students: CHEM 345; FS 302, FS 303; senior standing; rec FS 460 and 461 UI students: FS 303; CHEM 275 and 276, or CHEM 277 and 278; senior standing; rec FS 460 and 461 |
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| FS 464 | Food Toxicology | UI online | G. Moller | 3 | Fall-online | |
| 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 FS 564. Offered at 400 & 500 level. || Cooperative course taught jointly by WSU and UI (464). | ||||||
| Prerequisite: WSU students: MBIOS 303 UI students: MMBB 300 or 380 | ||||||
| FS 465 | Wine Microbiology and Processing | WSU | C. Edwards | 3 | Fall | |
| Technical principles related to the processing and fermentation of wines with an emphasis on microbiology. (Crosslisted course offered as FS 465, VIT ENOL 465). Recommended preparation for graduate students: MBios 303, 305, 306. Offered at 400 & 500 level. || Cooperative course taught jointly by WSU and UI (FS 462). | ||||||
| Prerequisites: WSU students: MBIOS 303; MBIOS 305; rec MBIOS 306 UI students: MMBB 250 or 300 | ||||||
| FS 466 | Wine Microbiology and Processing Lab | WSU | 1 (0-3) | Fall | ||
| Hands-on winemaking; application of chemical microbiological methods for wine analysis. Field trip required. (Crosslisted course offered as FS 466, VIT ENOL 466). || Cooperative course taught jointly by WSU and UI (FS 466). | ||||||
| Prerequisite: WSU students: FS 465 or concurrent enrollment; MBIOS 304 UI students: FS 465 or concurrent enrollment | ||||||
| Course | Course Name | Taught at | Instructor | Credit | Semester | |
| FS 470 | Advanced Food Technology | UI | B. Rasco | 3 | Spr | |
| Physical principles of food preservation and recent advances in food technology. Recommended preparation: FS 416; FS 432; FS 460. || Cooperative course taught jointly by WSU and UI (FS 470). | ||||||
| Prerequisites: FS 302, FS 303; rec. FS 416, FS 432, FS 460 | ||||||
| FS 489 | Food Product Development | UI | K. Huber | 3 | Spr | |
| Course serves as a capstone experience for food science seniors, and will require the application of food chemistry, food processing/engineering, and microbiology course knowledge in formulating a new food product. || Cooperative course taught jointly by WSU and UI (FS 489). $35 lab fee | ||||||
| Prerequisites: FS 303; FS 416; FS 460; Senior standing | ||||||
| FS 495 | Internship in Food Science | WSU only | various | 2 | Fall/Spr/Sum | |
| Students work full time in industrial assignments with prior approval of advisor and industrial supervisor. May be repeated for 4 units maximum. S, F grading. || Cooperative course taught jointly by WSU and UI (FS 398). | ||||||
| Prerequisite: sophomore standing | ||||||
| FS 496 | Internship in a Winery | WSU | C. Edwards | 2 | Fall/Spr/Sum | |
| Industrial assignments at a regional, national or international winery. (Crosslisted course offered as VIT ENOL 496). May be repeated for 4 units maximum. S, F grading. || Cooperative course taught jointly by WSU and UI | ||||||
| Prerequisite: sophomore standing. | ||||||
| FS 499 | Special Problems | WSU | UI | various | 1-4 | Fall/Spr/Sum |
| May be repeated for credit. Independent study conducted under the jurisdiction of an approving faculty member; may include independent research studies in technical or specialized problems; selection and analysis of specified readings; development of a creative project; or field experiences. S, F grading. || Cooperative course taught jointly by WSU and UI | ||||||