School of Food Science

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
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 M. Zhu 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

[M]

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
Prerequisites: concurrent enrollment with FS 303
FS 303

Food Processing WSU H. Joyner 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//
FS 304 Cereal Products WSU (various) 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  M. Doumit 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
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 G. Ünlü 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 113; STAT 251 or permission
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 M. Costello 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 302 or 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).
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  M. Costello 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 A. Paszczynski 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
Prerequisites: WSU students: CHEM 345; FS 302, FS 303; senior standing; rec FS 460 and 461
UI students:
FS 302 and 303 and CHEM 275 or 276, or CHEM 277 or 278; senior standing; rec FS 460 and 461
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  C. Edwards 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[CAPS] Food Product Development UI D. BensonM. Costello 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: WSU: FS 302 and 303; FS 416 and FS 460 and Senior standing. UI: FS 302, 303, 416 & 460 and 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
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