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Courses in Food Science and Technology (FST)

Lower Division Courses

1. Principles of Food Science (3)

Lecture—2 hours; discussion—1 hour. Food science fundamentals. Fresh and processed food technologies; world food problems; food composition; food microbiological and toxicological safety; food laws; evaluation of acceptability and nutritional value. Not open for credit to students who have completed any Food Science and Technology course except course 10.—II. (II.) Reid

3. Introduction to Brewing and Beer (3)

Lecture—3 hours. Basic description of brewing and associated processes, from raw materials to final product; history of brewing and brewing science; types of beer worldwide; world beer markets; basics of beer quality, including wholesomeness; role of scientist in brewing. GE credit: SciEng.—I, II. (I, II.) Bamforth

10. Food Science, Folklore and Health (3)

Lecture—3 hours. Ancient and modern food folklore in relation to health and well-being. Food safety, organic food, herbalism, food preservation, and nutritional enhancement. Not open for credit to students who have completed course 2. GE credit: SciEng or SocSci.—I, II, III. (I, II, III.) Mitchell, Shoemaker, Smith

47. Food Product Development Field Study (1)

Discussion—6 hours; fieldwork—2 days (course given between winter and spring quarters). Prerequisite: advance enrollment required in winter quarter with instructor; background knowledge in foods from such courses as Food Science and Technology 1. Commercial aspects of the large-scale development, distribution, and evaluation of food products intended for human consumption. (Former course Consumer Science 47.) (P/NP grading only.)—III. (III.)

50. Introduction to Food Preservation (3)

Lecture—3 hours. Prerequisite: Chemistry 2A, Biological Sciences 1A. Introduction to fruit, vegetable, cereal, dairy, seafood and meat commodity groups. Overview of food preservation principles, including heat processing, refrigeration and freezing, dehydration, fermentation, high pressure processing, irradiation and packaging.—III. (III.) Krochta

99. Special Study for Undergraduates (1-5)

(P/NP grading only.)

Upper Division Courses

100A. Food Chemistry (4)

Lecture—3 hours; discussion—1 hour. Prerequisite: Chemistry 8B; Biological Sciences 1A recommended. Chemical aspects of food composition. Emphasis on the functional properties and chemical reactions of the major components of foods: carbohydrates, lipids, proteins, and water.—I. (I.) Dungan

100B. Food Properties (4)

Lecture—3 hours; discussion—1 hour. Prerequisite: course 100A or consent of instructor. Sensory quality, chemical and microbial safety, and nutritional properties of foods. Effects of food processing and preparation on these properties. Selected properties of food commodities.—II. (II.) German

101A. Food Chemistry Laboratory (2)

Lecture/laboratory—4 hours. Prerequisite: course 100A (may be taken concurrently). Chemical aspects of food composition described in course 100A.—I. (I.) Reid

101B. Food Properties Laboratory (2)

Lecture/laboratory—1 hour/3 hours. Prerequisite: course 100B (may be taken concurrently). Study of properties of food described in course 100B.—II. (II.) Shoemaker

102A. Malting and Brewing Science (4)

Lecture—4 hours. Prerequisite: Biological Sciences 102, 103; senior standing recommended. The technology of the malting, brewing and fermentation processes is integrated with the chemistry, biochemistry and microbiology that determine industrial practices and product quality. Not open for credit to students who have taken course 102.—II. (II.) Bamforth

102B. Practical Malting and Brewing (4)

Lecture/discussion—2 hours; laboratory—6 hours. Prerequisite: course 102A and analytical experience beyond Chemistry 2C, such as Viticulture and Enology 123, Food Science and Technology 103, 123L, Molecular and Cellular Biology 120L. Open to seniors only in Fermentation Science or Food Science and Technology. Provides practical working knowledge of analytical methods used in malting and brewing and experience with brewing materials and processes, by analysis of samples that illustrate the range of values experienced in practice and pilot scale brewing.—III. (III.) Bamforth

103. Physical and Chemical Methods for Food Analysis (4)

Lecture—2 hours; discussion—1 hour; laboratory—3 hours. Prerequisite: Chemistry 2C, 8B, Biological Sciences or Animal Biology 102 (may be taken concurrently), courses 100A, 101A (may be taken concurrently). Theory and application of physical and chemical methods for determining the constituents of foods. Modern separation and instrumental analysis techniques are stressed.—II. (II.) Mitchell

104. Food Microbiology (3)

Lecture—3 hours. Prerequisite: Biological Sciences 1A, 102. Microorganisms in food safety, spoilage, and production. Food-borne disease agents and their control. Growth parameters of food spoilage agents. Destruction of microbes in food. Food fermentations. The development of microbes as a resource for the food industry.—I. (I.)

104L. Food Microbiology Laboratory (4)

Lecture—1 hour; discussion—1 hour; laboratory—6 hours. Prerequisite: Biological Sciences 1A, course 104. Cultural and morphological characteristics of microorganisms involved in food spoilage, in food-borne disease, and food fermentation. Analysis of microbiological quality of foods.—III. (III.) Young

107. Food Sensory Science (4)

Lecture—3 hours; laboratory—3 hours. Prerequisite: Agricultural Management and Rangeland Resources 120 or course 117 (may be taken concurrently). Critical examination of techniques and theories of sensory measurement of food; measures of consumer perception and acceptance. An introduction to the sensory and cognitive systems associated with the perception of food. Not open for credit to students who have completed course 107A.—I. (I.) O'Mahony

108. Food Processing Plant Sanitation (2)

Lecture—2 hours. Prerequisite: Chemistry 8B, Biological Sciences 1A, course 104 (may be taken concurrently) or consent of instructor. Sanitary control of food processing, including water treatment, chemical and physical sanitizing agents; principles of cleaning and hard surface detergency, metal corrosion, pest control, and waste disposal; role of regulatory agencies.

109. Principles of Quality Assurance in Food Processing (3)

Lecture—2 hours; discussion—1 hour. Prerequisite: Statistics 13 or Agricultural Management and Rangeland Resources 120. Quality assurance measurement techniques applied to selected food processed products emphasized. Rationale for establishing valid quality assurance programs including selection of samples at critical points. Statistical problems in quality assurance programs used by the food industry.—III. (III.) K. McCarthy

110A. Physical Principles in Food Processing (3)

Lecture—2 hours; laboratory—2 hours. Prerequisite: Physics 5A and 5B or 7A-7B-7C or the equivalent; calculus recommended. Not open for credit to students enrolled in College of Engineering. Applications of the conservation of mass and energy to food processing. Elements of engineering thermodynamics, fluid mechanics, and problem solving.—I. (I.) M. McCarthy

110B. Heat and Mass Transfer in Food Processing (3)

Lecture—2 hours; laboratory—2 hours. Prerequisite: course 110A or the equivalent; Applied Biological Systems Technology 110L recommended (may be taken concurrently). Rate processes: conduction, convection, and radiation heat transfer; microwave heating, refrigeration, freezing, psychrometrics; mass transfer during drying and storage.—III. (III.) Singh

117. Design and Analysis for Sensory Food Science (3)

Lecture—2 hours; laboratory/discussion—3 hours. Prerequisite: Statistics 13 or consent of instructor. Methods of design and analysis for sensory food science. Relative merits and limitations of parametric and nonparametric approaches. Use of human judges. Data analysis and computation. Modifications for quality assurance.—I. (I.) O'Mahony

119. Chemistry and Technology of Milk and Dairy Products (4)

Lecture—4 hours; demonstrations and a field trip. Prerequisite: Biological Sciences 1A and 102, or consent of instructor. Composition, structure and properties of milk and products derived from milk. Relates chemical, microbiological, and technological principles to commercial practices in processing of milk and its products.—III. Rosenberg

120. Principles of Meat Science (3)

Lecture—3 hours. Prerequisite: Biological Sciences 1A. Anatomical, physiological, developmental and biochemical aspects of muscle underlying the conversion of muscle to meat. Includes meat processing, preservation, microbiology and public health issues associated with meat products. (Same course as Animal Science 120.) GE credit: SciEng.—III. (III.) Lee

120L. Meat Science Laboratory (2)

Discussion—1 hour; laboratory—3 hours. Prerequisite: Biological Sciences 1A; course 120 (may be taken concurrently). Laboratory exercises and student participation in transformation of live animal to carcass and meat, structural and biochemical changes related to meat quality, chemical and sensory evaluation of meat, and field trips to packing plant and processing plants. (Same course as Animal Science 120L.)—III. (III.) Lee

123. Introduction to Enzymology (3)

Lecture—3 hours. Prerequisite: Biological Sciences 103. Principles of physical, chemical and catalytic properties of enzymes and their importance. Purification, characterization, and quantitative evaluation of reaction conditions on activity are stressed. Specificity and mechanism of action illustrated by use of selected enzymes. (Former course Biochemistry and Biophysics 123.)—III. (III.) G. Smith

123L. Enzymology Laboratory (2)

Lecture—1 hour; laboratory—3 hours. Prerequisite: Biological Sciences 103, course 123 (concurrently). Laboratory procedures involved in detection, purification and characterization of enzymes. (Former course Biochemistry and Biophysics 123L.)—III. (III.) G. Smith

127. Sensory Evaluation of Foods (4)

Lecture—3 hours; laboratory—3 hours. Prerequisite: Agricultural Management and Rangeland Resources 120 or course 117. A critical examination of methods of sensory measurement applied to food and beverage systems; descriptive analysis and consumer tests and their application to quality assurance, product development and optimization.—II. (II.) Guinard

128. Food Toxicology (3)

Lecture—3 hours. Prerequisite: Biological Sciences 102, 103. Chemistry and biochemistry of toxins occurring in foods, including plant and animal toxins, intentional and unintentional food additives. The assessment of food safety and toxic hazards. (Same course as Environmental Toxicology 128.) GE credit: SciEng.—III. (III.) Mitchell, Shibamoto

131. Food Packaging (4)

Lecture—3 hours; discussion—1 hour. Prerequisite: Chemistry 8B, Biological Sciences 1A, Physics 7C. Principles of food packaging. Functions of packaging. Properties of metal, glass, paper and plastic materials and packages. Design, fabrication, and applications of food packaging. Packaging of fresh and processed foods, including fruits and vegetables, dairy foods, beer and wine.—I. (I.) Krochta

151. Food Freezing (1)

Discussion—1 hour; online lecture. Prerequisite: course 110A or the equivalent. Mechanisms of ice crystallization, interpretation of freezing diagrams, and modes of heat transfer. Food properties at sub-freezing temperatures, refrigeration requirements, and estimation of freezing times. Industrial systems used in freezing foods.—III. (III.) Singh

159. New Food Product Ideas (2)

Lecture/discussion—2 hours. Prerequisite: upper division standing with background course work in food science (course 50 or 100A), biological sciences (Biological Sciences 1A, 1B, 1C), or the physical sciences (Physics 5A, 5B, 5C or Chemistry 2A, 2B, 2C). Course will familiarize students with initial stages of food product development, including definition and articulation of a problem, generation of ideas to solve the problem, screening of ideas, and the formal presentation of a new product concept.

160. Food Product Development (4)

Lecture—1 hour; discussion—1 hour; laboratory—6 hours. Prerequisite: upper division standing with background course work in food science (course 50 or 100A), biological sciences (Biological Sciences 1A, 1B, 1C), or the physical sciences (Physics 5A, 5B, 5C or Chemistry 2A, 2B, 2C). Product implementation stage of food product development including preliminary product description, prototype development, product testing, and formal presentation of a new product development.—II. (II.)

190. Senior Seminar (1)

Seminar—1 hour. Prerequisite: senior standing or consent of instructor. Selected topics presented by students on recent advances in food science and technology. Reports and discussions concerning oral and written presentations, literature sources and career opportunities.—II. (II.) Shoemaker

192. Internship for Advanced Undergraduates (1-12)

Internship—3-36 hours. Prerequisite: consent of instructor. Work experience on or off campus in the practical application of food science. (P/NP grading only.)

198. Directed Group Study (1-5)

Prerequisite: consent of instructor. (P/NP grading only.)

199. Special Study for Advanced Undergraduates (1-5)

(P/NP grading only.)

Graduate Courses

201. Food Chemistry and Biochemistry (3)

Lecture—3 hours. Prerequisite: Biological Sciences 103. Topics on enzymes, proteins, pigments, lipids, and vitamins. Biochemical principles and methods related to food composition, preservation, and processing. Research proposals and group problem solving.—I. (I.) G. Smith, Shoemaker, Frankel

202. Chemical and Physical Changes in Food (4)

Lecture—3 hours; term paper. Prerequisite: Biological Sciences 103; Chemistry 107B. Fundamental principles of chemistry and physics are applied to a study of changes in water binding properties and activity, changes in proteins, nutrients, toxic constituents, and other compounds during storage, heating, freezing, dehydrating, and concentrating of food materials.—III. (III.) Dungan

203. Food Processing (3)

Lecture—3 hours. Prerequisite: course 110A, Physics 5C or 7C, Chemistry 107B, and one undergraduate food processing course. Principles of food engineering applied to food processing. Relationship of Newtonian and non-Newtonian fluid properties to heat and momentum transfer. Application of mass transfer in controlling kinetics and quality changes of foods.—II. (II.) K. McCarthy, M. McCarthy

204. Advanced Food Microbiology (3)

Lecture—3 hours. Prerequisite: Biological Sciences 1C, 103, course 104 or a course in microbiology. Principles of and recent developments in food microbiology, including food pathogen virulence and detection, parameters of microbial growth in food, and the microbiology of food and beverage fermentations.—III. (III.) Price, Ogrydziak, Young

205. Industrial Microbiology (3)

Lecture—3 hours. Prerequisite: Biological Sciences 1A, 102, 103; Microbiology 130A-130B or Biological Sciences 101 recommended. Use of microorganisms for producing substances such as amino acids, peptides, enzymes, antibiotics and organic acids. Emphasis on metabolic regulation of pathways leading to fermentation products, on yeast fermentations, and on genetic manipulations (including recombinant DNA techniques) of industrial microorganisms. Offered in alternate years.

207. Advanced Sensory-Instrumental Analyses (3)

Lecture—2 hours; laboratory—3 hours. Prerequisite: course 107 and consent of instructor. Basic principles of measurement of color, texture, and flavor of foods by sensory and instrumental methods. Advanced statistical analysis of relation of colorimetry, texturometry, and chemistry of volatile compounds to perception of appearance, texture, flavor. Offered in alternate years.

210. Proteins: Functional Activities and Interactions (3)

Lecture—3 hours. Prerequisite: Biological Sciences 103. The relationships of structure of proteins to their biological functions. Structural proteins, complexing proteins, and catalytic proteins in plant and animal materials and products.

211. Lipids: Chemistry and Nutrition (3)

Lecture—3 hours. Prerequisite: Biological Sciences 103, Chemistry 107B, 128B. Chemistry of lipids as it pertains to research in food and nutrition. Relations between lipid structure and their physical properties in tissues and foods. Regulation of absorption, transport, and metabolism of lipids. Implications of dietary fats and health.—II. (II.) German

217. Advanced Food Sensory Science (2)

Lecture—2 hours. Prerequisite: course 107A (may be taken concurrently). Advanced study of the techniques and theory of the sensory measurement of food as an analytical tool and as a measure of consumer perception and acceptance. Advanced examination of the sensory and cognitive systems associated with the perception of food.—I. (I.) O'Mahony

227. Food Perception and the Chemical Senses (2)

Lecture—2 hours. Prerequisite: course 107B (may be taken concurrently), or consent of instructor. Examination of the anatomy and physiology of the chemical senses (taste, smell, and the trigeminal senses) and how they are involved in the perception of food and food intake.—II. Guinard

290. Seminar (1)

Seminar—1 hour. May be repeated for credit. (S/U grading only.)—I, II, III. (I, II, III.)

290C. Advanced Research Conference (1)

Discussion—1 hour. Prerequisite: graduate standing and consent of instructor. Critical presentation and evaluation of original research by graduate students. Planning of research programs and proposals. Discussion led by individual major instructors for their research group. (S/U grading only.)—I, II, III. (I, II, III.)

291. Advanced Food Science Seminar (1)

Seminar—1 hour. Prerequisite: completion of at least one quarter of course 290. Oral presentation of student’s original research, discussion, and critical evaluation. (S/U grading only.)—III. (III.)

298. Group Study (1-5)

299. Research (1-12)

Prerequisite: graduate standing. (S/U grading only.)

Professional Course

396. Teaching Assistant Training Practicum (1-4)

Prerequisite: graduate standing. May be repeated for credit. (S/U grading only.)—I, II, III. (I, II, III.)