Course Descriptions
Intercollegiate Faculty in Food Science and Technology
G. R. Acuff, C. D. Allred, J. D. Anding, J. B. Carey, M. E. Castell-Perez, A. Castillo, L. Cisneros-Zevallos, C. R. Engler, J. T. Keeton (Intercollegiate Faculty Chair), K. S. Kubena, R. E. Lacey, J. R. Lupton, R. K. Miller, R. G. Moreira, C. Morgan, P. S. Murano, R. M. Nayga, J. P. Nichols, W. N. Osburn, T. D. Phillips, S. D. Pillai, R. L. Richter, L. W. Rooney, L. H. Russell, Jr., M. X. Sanchez-Plata, J. W. Savell, S. B. Smith, S. T. Talcott, T. A. Vestal, A. B. Wagner, R. D. Waniska
The intercollegiate faculty in food science and technology is composed of faculty members from the College of Agriculture and Life Sciences, the Dwight Look College of Engineering, and the College of Veterinary Medicine. Faculty members have academic appointments in the Departments of Agricultural Economics, Biological and Agricultural Engineering, Animal Science, Chemical Engineering, Horticultural Sciences, Nutritional and Food Science, Poultry Science, Soil and Crop Sciences, and Veterinary Integrative Biosciences. Graduate training in food science is designed to provide advanced training in the basic sciences, processing technology, and engineering processes related to the production, processing, distribution, or utilization of food. Courses of study lead to the Master of Agriculture, the Master of Science and the Doctor of Philosophy degrees.
Degree programs for students are prepared by the students’ graduate committee in consultation with the student. Courses for the degree program are selected from the various departments and colleges which serve the needs of the food scientist. Degree programs generally consist of a selection of basic science courses and elected courses to strengthen the specific interests of individual students. Basic science and support courses are usually selected from chemistry, biochemistry, statistics or microbiology. Food science courses to strengthen the primary interest of the student are selected from those listed by the departments participating in the program. Areas of specialization include meat science, cereal chemistry, horticultural sciences, engineering, food chemistry, food micro-biology, food safety, toxicology and poultry science.
Graduate study provides the student the opportunity to conduct research in laboratories equipped with modern analytical instruments and food processing equipment. These facilities are located in the various departments represented by members of the faculty of food science.
Applicants for advanced degrees who do not have previous academic training in food science are expected to acquire background skills as part of, or in excess of the advanced degree requirement. Graduate assistantships and fellowships are available on a competitive basis from faculty members in individual departments.
Food Science and Technology (FSTC)
605. Chemistry of Foods. (3-0). Credit 3.
Chemical covalent and noncovalent interactions in food systems; the glass transition and moisture in foods; carbohydrate chemistry; reactions of food lipids; food protein functionality; chemistry of flavor; processing chemistry; food additives; and nutraceutical phytochemicals. Prerequisite: BICH 410 or 603.
606. Microbiology of Foods. (3-0). Credit 3.
Nature and function of beneficial and defect-producing bacteria in foods; food-borne illness, effects of processing, storage and distribution; techniques for isolation and identification from foods. Cross-listed with DASC 606.
607. Physiology and Biochemistry of Muscle as a Food. (2-2). Credit 3.
Biochemical, histological, anatomical and physical characteristics of muscle cells and factors associated with transformation of muscle cells into meat. Prerequisite: BICH 410 or approval of department head. Cross-listed with ANSC 607.
611. Poultry Processing and Distribution Technology. (3-2). Credit 4.
Poultry and egg composition, mechanisms of poultry and egg quality preservation, effects of storage environments, time and product treatment; evaluation of commercial methods of product assembly, processing, distribution and quality control; evaluation of physical, microbiological, functional and chemical methods of quality determination. Cross-listed with POSC 611.
619. Molecular Methods for Microbial Characterization. (2-2). Credit 3.
Underlying principles of molecular methods for microbial detection and characterization in natural and man-made ecosystems; emphasis on method application and data interpretation; emphasis on microbial pathogens and indicator organisms in foods and environment; laboratory covers select protocols. Prerequisites: FSTC 326; AGRO 405; POSC 429; approval of instructor. Cross-listed with AGRO 619, POSC 619, and VTMI 619.
630. Cereal Grains for Human Food. (3-3). Credit 4.
Fundamental concepts of dry milling, wet milling, oil extraction, baking, malting, brewing, storage, sanitation and quality evaluation and control interrelated with physical and biochemical properties of cereals and their products; use of instruments and techniques to evaluate cereal quality. Prerequisite: Approval of instructor. Cross-listed with AGRO 630.
631. Food Carbohydrates. (3-0). Credit 3.
Chemistry, structure, functionality and nutritional properties of food carbohydrates; fiber chemistry, functionality and nutritional properties, artificial sweeteners, starch structure and functionality and hydrocolloid functionality. Prerequisite: BICH 410. (Offered in alternate years.)
634. Oilseed Proteins for Foods. (3-0). Credit 3.
World production, composition, processing technologies, uses of products (oil, meal, protein concentrates and isolates, and texturized products) in feeds and foods; present and potential food applications of oilseed proteins. Prerequisites: CHEM 228 and 317. (Offered in alternate years.)
635. Oil and Fat Food Products. (3-0). Credit 3.
Composition, properties and reactions; sources, handling and storage of raw materials; extraction refining and bleaching; hydrogenation, deodorization, esterification and interesterification; fractionation; uses in salad oils, shortenings, margarine, bakery products and other foods. Prerequisites: CHEM 228 and 317. (Offered in alternate years.)
647. Technology of Meat Processing and Distribution. (3-0). Credit 3. I
Quantitative and qualitative characteristics of meat and meat products as related to food technology processing operations; manufacturing, preservation, packaging and merchandising. Cross-listed with ANSC 647.
657. Hazard Analysis and Critical Control Point System. (3-0). Credit 3.
Examination of the Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices (GMP) and standard operating procedures (SOP) development; team-building and implementation into industry operations. Cross-listed with ANSC 657.
667. Industrial Processed Meat Operations. (2-2). Credit 3.
Application of scientific principles and business practices to manufactured meat products; interrelationships among marketing, manufacturing, product development, regulatory compliance and quality assurance in commercial processed meat operations. Prerequisite: Approval of instructor. Cross-listed with ANSC 667.
677. Instrumental Methods in Food Analysis. (2-6). Credit 4.
Technique of chemistry, biochemistry and molecular biology used to analyze food products, operational principles of current instrumentation; “hands-on” experience with a variety of sample preparation techniques and modern laboratory instruments. Prerequisite: CHEM 316/318 or equivalent. Cross-listed with ANSC 677.
681. Seminar. (1-0). Credit 1.
Oral reports and discussions of current research and developments in food technology designed to broaden understanding of problems and to stimulate research.
685. Directed Studies. Credit 1 to 4 each semester.
Directed study of selected problems emphasizing recent developments in research techniques.
689. Special Topics in... Credit 1 to 4.
Special topics in an identified area of food science and technology. May be repeated for credit.
691. Research. Credit 1 or more each semester.
Investigations leading to thesis or dissertation in various areas of food science and technology.