School of Food Science

Food Science Cooperative Course Listing

Side by side comparison of WSU and UI cooperative courses within the SFS.

See the WSU Catalog / UI Catalog for complete descriptions and prerequisites.

UI only Cooperative Courses WSU only
110 – Introduction to Food Science
201 [BSCI] – Food Science on Your Plate
220 Food Safety and Quality
303 [M]/302 – Food Processing, and Lab
304 – Cereal Products
363 – Animal Products for Human Consumption
398 – Internship in Food Science
401 – Topics in Food Science
406 – Evaluation of Dairy Products
409 – Principles of Environmental Toxicology
416/417 – Food Microbiology, and Lab
418 – Oral Seminar in Food Science
422/423 – Sensory Eval of Food and Wine, and Lab
429/430 – Dairy Products, and Lab
432/433 – Food Engineering, and Lab
436 – Principles of Sustainability
460/461[M] – Food Chemistry, and Lab
462 – Food Analysis
464 – Food Toxicology
465/466 – Wine Microbiology and Processing, and Lab
470 – Advanced Food Technology
489 – Food Product Development
495 – Internship in Food Science
496 – Internship in a Winery
499 – Special Problems/Directed Study
500 – Master’s Research & Thesis
 501 – Topics in Food Science
502 – Directed Study
503 – Workshop
504 – Special Topics
509 – Environmental Toxicology
510 – Functional Foods & Health
511 – Food Lipids
512 – Food Proteins & Enzymes
513 – Food Carbohydrates
516 – Food Laws
517 – Scientific Writing
518 – Oral Seminar
520 – Instrumental Analysis
522 – Sensory Evaluation of Food & Wine
529 – Dairy Products
530 – Dairy Products Lab
531 – Advanced Food Safety and Quality
536 – Principles of Sustainability
538 – Physical Properties of Foods
564 – Food Toxicology
565 – Wine Microbiology & Processing
570 – Advanced Food Technology
588 – Food Science Teaching Practicum
583 – Advances in Cereal Science & Technology
590 – Food Science Research Seminar 700 – Master’s Research
600 – Doctoral Research & Dissertation 800 – Doctoral Research
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