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Graduate Courses
UI and WSU graduate level side-by-side course comparison.
See the WSU Catalog / UI Catalog for complete descriptions and prerequisites. Undergraduate Level Courses
| Course | Course Name | Campus taught on |
Instructor | Credit | Semester | |
| FS 500 | Master’s Research and Thesis | UI only | (arrange) | varies (1-3) | Sum/Fall/Spr | |
| FS 501 | Topics in Food Science | both campuses |
(arrange) | varies (1-3) | Sum/Fall/Spr | |
| May be repeated for credit; cumulative maximum 6 hours. Selected topics in Food Science. || Cooperative course taught jointly by WSU and UI. | ||||||
| FS 502 | Directed Study | UI only | (arrange) | varies (1-3) | Sum/Fall/Spr | |
| FS 503 | Special Topics | UI only | (arrange) | varies (1-3) | Sum/Fall/Spr | |
| FS 504 | Directed Study | UI only | (arrange) | varies (1-3) | Sum/Fall/Spr | |
| FS 509 | Principles of Environmental Toxicology | UI – online |
G. Moller | 3 | Fall – online | |
| Fundamental toxicological concepts including dose-response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity and teratogenesis, mutagenesis, and carcinogenesis; chemodynamics of environmental contaminants including transport, fate, and receptors; chemicals of environmental interest and how they are tested and regulated; risk assessment fundamentals. Students registering for FS 509 are required to prepare an additional in-depth report. Same as UI courses EnvS J409/J509. || 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 510 | Functional Foods and Health | WSU | B. Chew | 3 | Spr (odd yrs) | |
| Benefits of foods beyond basic nutrition; bioactive compounds in functional foods and nutraceuticals relating to disease prevention and health promotion. || Cooperative course taught jointly by WSU and UI (FS 510). Recommended preparation: BIOL 101and 102, or BIOL 106; BIOL107; MBIOS 303. |
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| FS 511 | Food Lipids | WSU | 3 | Fall (even yrs) | ||
| Occurrence, structure, chemical and physical properties; functions of lipids in foods. || Cooperative course taught jointly by WSU and UI. Recommended preparation: FS 460; MBIOS 303. |
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| FS 512 | Food Proteins and Enzymes | WSU | 2 | Fall (odd yrs) | ||
| Chemistry/biochemistry of proteins/enzymes applied to food research and industry; protein functionality/enzyme technology application to food industry. || Cooperative course taught jointly by WSU and UI (FS 512). Recommended preparation: FS 460; MBIOS 303. |
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| FS 513 | Food Carbohydrates | UI | 3 | Spr (even yrs) | ||
| Structure function relationships of polysaccharides within food systems as a function of their respective molecular structures and physical characteristics. || Cooperative course taught jointly by WSU and UI (FS 513). | ||||||
| FS 516 | Food Laws | WSU | B. Rasco | 2 | Spr (odd yrs) | |
| Become familiar with government statutes and regulations that contribute to a safe, nutritious, and wholesome food supply. Understand more about the law and the US legal system relevant to the regulation of the manufacture and sale of food and supplements, including jurisdictional issues, administrative law, and tort, contract, corporate, environmental, labor, and criminal law issues. || Cooperative course taught jointly by WSU and UI (FS 516). | ||||||
| FS 517 | Scientific Writing | B. Chew | 2 | Fall | ||
| Fundamentals of good technical writing and presentation; preparing and writing thesis/dissertation, scientific publications, and research grants; bibliography organization and citing, statistical data analysis, and preparation of graphics, tables, and posters; reviewing and evaluating current research. May be repeated for credit. || Cooperative course taught jointly by WSU and UI (FS 517). | ||||||
| FS 518 | Oral Seminar | B. Chew | 1 | Fall/Spr | ||
| Development of skills and communication tools and techniques for oral presentations of current food science research. May be repeated for credit. || Cooperative course taught jointly by WSU and UI (FS 518). | ||||||
| FS 520 | Instrumental Analysis | UI | A. Paszczynski | 2 | Spr | |
| Theory and techniques involved in the use of various instruments in modern biological laboratories; topics include chromatography, spectrometry, sterilization, sample preparation, radioisotope techniques, electrophoresis, centrifugation, and fermentation. (Spring only) || Cooperative course taught jointly by WSU and UI. Prerequisite: permission. Same as MMBB 520 (UI). |
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| FS 522 | 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 & 500 level. || Cooperative course taught jointly by WSU and UI. Recommended preparation: STAT 212; FS 110 or VIT ENOL 113. |
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| FS 529 | Dairy Products | WSU | G. Noratto | 3 | Fall | |
| Dairy chemistry, microbiology, sanitation, product development and processing from cow to consumer. Credit not granted for both FS 429 and 529. Offered at 400 and 500 level. || Cooperative course taught jointly by WSU and UI. | ||||||
| FS 530 | 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 & 500 level. || Cooperative course taught jointly by WSU and UI. Prerequisite: Concurrent enrollment in FS 529. |
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| FS 531 | Advanced Food Safety and Quality | WSU – online |
J. Culbertson | 3 | Spr | |
| Analysis of the safety, regulation, protection, and quality of processed food products and their manufacturing environment. || Cooperative course taught jointly by WSU and UI. | ||||||
| FS 536 | Principles of Sustainability |
UI – online |
G. Moller | 3 | Fall/Spr | |
| Presented as online doculectures, covering topics such as: Origins of Sustainability, Standards of Sustainability, Culture of Waste, Built Environment, Industrial Sustainability, Energy Sustainability, Water Resources, Measuring Sustainability, Sustainable Impact Assessment, and Our Sustainable Future. Readings and homework are assigned with each topic. Learning assessment will be from homework, exams and written papers. Additional work is required for graduate credit. Same as UI courses EnvS J436/J536. || Cooperative course available to WSU degree-seeking students. (Fall only) $35/credit lab fee | ||||||
| Prerequisite: Junior or higher standing | ||||||
| FS 538 | Physical Properties of Food | WSU | 2 | Fall | ||
| Thermophysical behavior of foods and biopolymers, including water transport/activity, rheological, thermal, dielectric and barrier properties. Newtonian and non-Newtonian flow; Viscous, viscoelastic, and Hookean behavior. Relationship between rheology of food biopolymers and structure, composition, temperature, and plasticizer content. || Cooperative course taught jointly by WSU and UI. | ||||||
| Recommended Preparation: WSU students: FS 432, 460, MATH 140 UI students: FS 432, 460, MATH 310, or permission |
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| FS 564 | Food Toxicology | UI | 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 and 500 level. || Cooperative course taught jointly by WSU and UI. | ||||||
| FS 565 | 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). Offered at 400 and 500 level. || Cooperative course taught jointly by WSU and UI. Recommended preparation for graduate students: MBIOS 303; MBIOS 305; MBIOS 306. |
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| FS 570 | Advanced Food Technology | WSU | B. Rasco | 3 | Spr | |
| Physical principles of food preservation and recent advances in food technology. Offered at 400 and 500 level. || Cooperative course taught jointly by WSU and UI. Recommended preparation: FS 416; FS 432; FS 460. |
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| FS 583 | Advances in Cereal Science and Technology |
WSU | 2 | Fall (odd years) | ||
| Chemistry and functionality of cereal grains as related to their processing and product quality. || Cooperative course taught jointly by WSU and UI. Recommended preparation: MBIOS 303, CHEM 345, or FS 460. |
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| FS 700 | Master’s Research, Thesis and/or Examination | WSU | V (1-18) | varies | Fall/Spr/Sum | |
| Independent research and advanced study for students working on their master’s research, thesis and/or final examination. Students must have graduate degree-seeking status and should check with their major advisor/committee chair before enrolling for 700 credit. S, F grading. May be repeated for credit. | ||||||
| FS 800 | Doctoral Research, Dissertation and/or Examination | WSU | V (1-18) | varies | Fall/Spr/Sum | |
| Independent research and advanced study for students working on their doctoral research, dissertation and/or final examination. Students must have graduate degree-seeking status and should check with their major advisor/committee chair before enrolling for 800 credit. S, F grading. May be repeated for credit. | ||||||