School of Food Science

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

Graduate Student Handbook and Graduate Learning Outcomes

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
Course Syllabus-Fall 2012
FS 510 Functional Foods and Health WSU G. Noratto 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.
FS 511 Food Lipids WSU 3 TBA
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.
FS 512 Food Proteins and Enzymes WSU 2 TBA
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.
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 (even years)
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 UI C. Bohach 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).
Course Syllabus-Fall 2014
FS 518 Oral Seminar UI C. Bohach 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).
Course Syllabus-Fall 2014
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).
Course Syllabus-Spring 2012
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.
Course Syllabus-Spring 2013
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.
Course Syllabus-Fall 2014
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.
Course Syllabus-Fall 2014
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 532 Advanced Food Microbiology WSU M. Zhu 3 Spr
Current topics in food-borne pathogens, including novel detection method, virulence and pathogenesis, and their interaction with environment and host. || Cooperative course taught jointly by WSU and UI.
Recommended preparation: BIOL 107, MBIOS 305, or FS 416
Course Syllabus-Spring 2014
FS 536 Principles of Sustainability
UI – online
G. Moller 3 Fall/Spr (online)
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
Course Syllabus-Spring 2013
FS 538 Physical Properties of Food WSU 2 TBA
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 (rec. 1 undergrad course in calculus)
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.
Course Syllabus-Fall 2014
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.
Course Syllabus-Fall 2011
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.
FS 583 Advances in Cereal Science and
Technology
WSU 2 TBA
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.
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.
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