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 D. 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 may be required. || Cooperative course taught jointly by WSU and UI (FS 110).
Course Syllabus-Fall 2014
FS 113 (UI)Vit_Enol 113 (WSU) Intro to Vines & Wines WSU J. Fellman 3 Fall
The importance of viticulture (grape growing) including world wine regions and enology (winemaking). At WSU, this class is under Vit_enol 113 and FS 113 at U of I.
FS 201
(WSU)
Cors 208 (UI)
Science on Your Plate WSU UI B. Smith 3 Fall-WSUFall-UI
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: WSU students: One [P] or [PSCI] course or concurrent enrollment, or one [Q] or [SCI] course or concurrent enrollment, or sophomore standing. UI students: One Science or Physical Science course.
FS 204 Special Topics UI Various Cr. Arr. Fall/Spr
University of Idaho ONLY!
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).
Course Syllabus-Spring 2014
FS 301/PLP 301 Food Mycology WSU TBA 3 Fall (alternate odd years)
WSU ONLY! Survey of the biology and uses of fungi important in the production and storage of foods and beverages. Crosslisted course offered as PLP 301.
Prerequisites: MBIOS 101
FS 302 Food Processing Lab
WSU F. Younce 1 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
Course Syllabus-Fall 2014
FS 303
Food Processing UI F. Younce 3 Fall
Specialized techniques, concepts and practices of food processing. ||  Cooperative course taught jointly by WSU and UI (FS 303). [M] Writing in the Major Req
Prerequisites: WSU students: FS 110 and 220; MATH 140 or 171; STAT 212. Concurrent enrollment with FS 302. UI students: AVS 172 or FS 110, FS 220, MATH 160 or 170; and STAT 251. Concurrent enrollment with FS 302.
Course Syllabus-Fall 2014
FS 304 Cereal Products UI B. Smith 2 Spring
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 329 Dairy Foods Composition & Quality UI D. Smith 4 Fall
Introduction to the dairy processing industry. Chemistry of milk components. Standards of identity of dairy products. Quality control tests of fluid milk. Microbiology of fluid milk. Organoleptic properties of fluid milk and changes during storage. Federal, state and international regulations applied to dairy foods. Cleaning and sanitation in dairy manufacturing plants. Dairy effluents and waste management.Two one-day field trips required. || Cooperative course taught jointly by WSU and UI.
Prerequisites: WSU students: FS 110; Chem 345  UI students: AVS 172 or FS 110; Chem 275 and 276
FS 363/AVS 363 Animal Products for Human Consumption UI  M. Doumit 4  Spring
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. Same as AVS 363.
Recommended Preparation: Biol 115
FS 398 Internship in Food Science UI Various Cr. Arr. 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. Cooperative course available to WSU degree-seeking students.
Prerequisite: Permission of department.
FS 400 Seminar UI Various Cr. Arr. Fall/Spr
University of Idaho ONLY!
FS 401 Topics in Food Science WSU Various Varies (1-3) Fall/Spr/Sum
May be repeated for credit; cumulative maximum 6 hours. Selected topics in food science.  ||  Cooperative course available for UI degree-seeking students.
FS 403 Workshop in Food Science UI Various Cr. Arr. Fall/Spr/Sum
Workshops focusing on Food Science. Cooperative course available to WSU degree-seeking students.
FS 404 Special Topics in Food Science UI Various Cr. Arr. Fall/Spr/Sum
Special topics related to Food Science. Cooperative course available to WSU degree-seeking students.
FS 406 Evaluation of Dairy Products I WSU H. Joyner 1 Spring
Identifying defects in dairy products and relating these defects to their probable cause; remedies.  ||  Cooperative course available to UI degree-seeking students.
FS 409/EnvS J409 Principles of Environmental Toxicology UI (Online)
G. Moller 3 Fall
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 212
UI students: BIOL 102 or 115; CHEM 111, 112 and 275; STAT 251
Course Syllabus-Fall 2012
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 available to WSU degree-seeking students.
Prerequisites: WSU students: MBIOS 304 and 305; or MBIOS 101  UI students: Biol 250; Biol 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 available to WSU degree-seeking students. $200 lab fee
Prerequisites:  WSU students: Concurrent enrollment in FS 416  UI students: Concurrent enrollment in FS 416
FS 418 Oral Seminar in Food Science WSU B. Smith 1 Spring
May be repeated for credit; cumulative maximum 2 hours. Development of skills and communication tools and techniques for oral presentations of current food science research.  ||  Cooperative course available to UI degree-seeking students.
Prerequisites: WSU students: FS 110 or 220; Junior standing; certified major in FS, may be repeated for credit; cum. max. 2 hours.   UI students: FS 110 or 220; junior standing, FS major
FS 422/Vit_Enol 422 Sensory Evaluation of Food and Wine WSU C. Ross 3 Spring
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 available to UI degree-seeking students.
Prerequisites: WSU students: STAT 212; FS 110 or VIT ENOL 113  UI students: FS 110 or FS/Vit_Enol 113; STAT 251
Course Syllabus-Spring 2013
FS 423 Sensory Evaluation of Food and Wine Lab WSU C. Ross 1 Spring
Practical application of FS 422 including theory, principles and application of sensory evaluation techniques for appearance, aroma, flavor and texture of foods and wine. ||  Cooperative course available to UI degree-seeking students. $50 lab fee
Prerequisites: FS 422 or concurrent enrollment; recommended age 21 or older
Course Syllabus-Spring 2013
FS 429 Dairy Products WSU D. Smith 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 available to UI degree-seeking students. $25 lab fee
Prerequisites: WSU students: CHEM 345; MBIOS 303, FS 303  UI students: Biol 250; Biol 300
Course Syllabus-Fall 2014
FS 430
Dairy Products Lab WSU D. Smith 1 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 available to UI degree-seeking students.
Prerequisites: FS 429 or concurrent enrollment
Course Syllabus-Fall 2014
FS 432
Food Engineering UI H. Joyner 3 Spring
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 available to WSU degree-seeking students.
Prerequisites: WSU students: FS 303; PHYSICS 101  UI students: FS 302; FS 303; recommended PHYS 111.
FS 433 Food Engineering Lab WSU F. Younce 1 Spring
To enhance the learning experience of the students taking FS 432 through laboratories, problem sessions and group discussions.  ||  Cooperative course available to UI degree-seeking students
Prerequisites: FS 432 or concurrent enrollment
FS 436/EnvS J436 Principles of Sustainability
UI (Online) G. Moller 3 Spring
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
Course Syllabus-Spring 2013
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; Biol 300 or Biol 380
Course Syllabus-Fall 2014
FS 461 Food Chemistry Lab WSU  C. Ross 1 (0-3) Fall
Experiments related to the properties, reactions and interactions of chemical components of foods.  ||  Cooperative course available to UI degree-seeking students. [M] Writing in the Major Req  $30 lab fee
Prerequisite: FS 460 or concurrent enrollment
Course Syllabus-Fall 2014
FS 462 Food Analysis WSU D. Smith 3 (2-3) Spring
Introductory food analysis; methods common to many food commodities.   ||  Cooperative course available to UI degree-seeking students. $90 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 and 276, or CHEM 277 or 278; senior standing; rec FS 460 and 461
Course Syllabus-Spring 2015
FS 464/EnvS J464 Food Toxicology UI (Online) G. Moller 3 Fall
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 available to WSU degree-seeking students. $35/credit lab fee
Prerequisite: WSU students: MBIOS 303 UI students: Biol 300 or 380
Course Syllabus-Fall 2012
FS 465/Vit_Enol 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 available to UI degree-seeking students
Prerequisites: WSU students: MBIOS 303; MBIOS 101 or 305; recommended MBIOS 304 UI students: Biol 250 and 300
Course Syllabus-Fall 2014
FS 466/Vit_Enol 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 available to UI degree-seeking students.
Prerequisites: WSU students: FS 465 or concurrent enrollment; MBIOS 101 or 304. UI students: FS 465 or concurrent enrollment
Course Syllabus-Fall 2014
FS 470/EnvS J470 Advanced Food Technology WSU B. Rasco and F. Younce 3 Spring
Physical principles of food preservation and recent advances in food technology. Recommended preparation:  FS 416; FS 432; FS 460.  Offered at 400 & 500 Level. ||  Cooperative course available to UI degree-seeking students. $52 course fee
Prerequisites: FS 302, FS 303; rec. FS 416, FS 432, FS 460
FS 475 Statistical Quality Management of Food Products UI H. Joyner 3 Fall
Apply modern statistical methods for quality control and improvement of biomanufactured goods. This course is designed to expose the student to principles of statistical process control while providing a basis of application in a variety of situations and systems. Cooperative course available to WSU degree-seeking students.
Prerequisites: WSU students: Stat 212, FS 302, FS 303; UI students: Stat 251, FS 302, FS 303
FS 489  Food Product Development WSU B. Smith 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 available to UI degree-seeking students. [CAPS] Capstone Requirement; UI Gen. Ed Senior Experience $70 lab fee
Prerequisites: FS 302, FS 303, FS 416, FS 460, and Senior standing.
FS 495 Internship in Food Science WSU 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 credit units maximum.  S, F grading.   ||  Cooperative course available to UI degree-seeking students.
Prerequisite: Sophomore Standing
Course Syllabus-Fall 2012
FS 496/Vit_Enol 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 credit units maximum.   S, F grading.   ||  Cooperative course available to UI degree-seeking students.
Prerequisite: Sophomore Standing.
Course Syllabus-Fall 2012
FS 499 Special Problems (WSU) Directed Study (UI) 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 available to UI degree-seeking students.
Fall 2014 Syllabus: Dairy Product Evaluation

 

 

 

 

 

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