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Science Elective Courses Example Times Offered

Crs # Title Type Sec CRN Max Perm Days Meet Time Dates Bldg/Room Lim Instructor Pre-Req/Restrictions Description # Cr 16200 Intro LAB 001 11910 1 W 02:30 PM-05:20 PM Typically offered NLSN 1137 24 Pleitner, Aaron FS 16100 FOR LEVEL UG WITH MIN. Application of introductory principles (e.g. food , food Spring GRADE OF D- / Major: FDSC, FDMO , and unit operations) to food processing; emphasis will be placed on 16 wks course food formulation, pilot-scale process design, and resulting . May require class trips .

27500 Food Media&Pub Opinion LEC H02 57204 2 Inst TR 03:30 PM-04:20 PM Typically offered NLSN 1215 25 Applegate, Bruce. Everybody eats... Food impacts all aspects of life from sustenance to culture. It is -Honors Spring primarily through mass media communication that the public is exposed to critical 16 wks course issues of food production, processing, health and . Communication media are crucial to public education and in development of opinions influencing global policy. “Food in the Media and Public Opinion” is a freshman level honors course with the goal to introduce interdisciplinary scientific concepts impacting food, agriculture and biological Sciences through debate of current and emerging issues dominating our media and policy discussions. The course will be taught at an introductory level appropriate for a wide audience by identifying relevant current topics in main stream media (print, TV, internet) for class lectures, discussions and assignments. Topics will be organized into 5 modules: (1) Biological and Environmental Sciences; (2) Agricultural Sciences and Industry; (3) Food Science and Industry; (4) ; (5) Nutrition, Health and Wellness.

29100 Food Media&Pub Opinion LEC 003 57200 1 T 03:30 PM-04:20 PM Typically offered NLSN 1215 25 Applegate, Bruce Everybody eats... Food impacts all aspects of life from sustenance to culture. It is Spring primarily through mass media communication that the public is exposed to critical 16 wks course issues of food production, processing, health and nutrition. Communication media are crucial to public education and in development of opinions influencing global policy. “Food in the Media and Public Opinion” is a freshman level honors course with the goal to introduce interdisciplinary scientific concepts impacting food, agriculture and biological Sciences through debate of current and emerging issues dominating our media and policy discussions. The course will be taught at an introductory level appropriate for a wide audience by identifying relevant current topics in main stream media (print, TV, internet) for class lectures, discussions and assignments. Topics will be organized into 5 modules: (1) Biological and Environmental Sciences; (2) Agricultural Sciences and Industry; (3) Food Science and Industry; (4) Food Safety; (5) Nutrition, Health and Wellness.

45500 Cereal Chem & Proc LEC 001 66735 1 MWF 10:30 AM-11:20 AM Typically offered Fall NLSN 1215 54 Hamaker, Bruce Junior or senior standing Cereal structure, chemical and functional properties, and nutritional aspects even yrs related to grain milling and processing. Cereal processing covers dry and wet 1st 5 wks course milling, , baked products, pasta, breakfast cereals, snack , and traditional cereal foods from other countries.

47000 Appreciation LEC 001 20980 3 Dept M 06:30 PM-09:20 PM Typically offered Fall CL50 224 333 Butzke, Christian Must be 21 A study of wine production and marketing principles with an emphasis upon 16 wks course consumption responsibility. Historical perspectives form the foundations for wine classification systems and traditional serving procedures. Cardinal scale sensory evaluations are conducted in relationship to various food pairings. Must be 21 years of age or older to register for this course. Permission of department required.

49100 Products LEC 012 66743 1 Inst TR 01:30 PM-02:20 PM Typically offered Fall NLSN 1215 24 Liceaga, Andrea College of Agriculture. 6 credits of Scientific and technical aspects of procurement, processing, packaging, and quality even yr (CHM 11100 and control of products and frozen dairy foods. 1st 8 wks course 112000) or Equivalent, minimum Grade of C-. 4 credits of Microbiology (BIOL 22100), minimum Grade of C-

49100 Science of Experimental LEC 013 67488 3 Inst MW 04:30 PM-05:20 PM Typically offered Fall NLSN 1215 20 Lisa Mauer (50%) FS 53000 This course brings together and the application of and Cuisine each yr Chef Allison Kingery (50%) ingredient technology principles. Emphasis will be placed on food construction and 16 wks course deconstruction, using common food preparation and ‘’ techniques. LAB 015 67508 0 Inst M 06:00 PM-08:50 PM Typically offered Fall STON 229 20 Lisa Mauer (50%) each yr Chef Allison Kingery (50%) 16 wks course Food Science Elective Courses Example Times Offered

Crs # Title Type Sec CRN Max Perm Days Meet Time Dates Bldg/Room Lim Instructor Pre-Req/Restrictions Description # Cr 50600 Com Grape Wine Prod LEC 003 3 Inst R 02:3009:30 PM-05:20 AM-10:20 PM AM Typically offered Fall NLSN 1137 10 Butzke, Christian MustFS 16100 be 21, FOR Prereq: LEVEL FS UG 470 WITH MIN. (HORTApplication 50600) of introductory A study of professional food science grape principles growing (e.g. and food , production food with an Odd yrs Bordelon, Bruce GRADE OF D- / Major: FDSC, FDMO emphasismicrobiology, on Midwestern and unit operations) climates, adaptedto food processing; varieties, and emphasis recommended will be placedwine on 16 wks course styles.food formulation, This course pilot-scale is especially process intended design, for upperand resulting level undergraduate, food quality. Mayor graduaterequire class students trips .in the College of Agriculture that have completed basic course LAB 002 0 Inst R 10:30 AM-01:20 PM Typically offered Fall NLSN 1135D 10 Butzke, Christian Must be 21, Prereq: FS 470 work in plant sciences, biology and chemistry. Students will learn the principles of Odd yrs Bordelon, Bruce viticulture and enology and the practices of commercial grape growing and wine 16 wks course making. IND 001 0 Inst Arr 1 Hr Typically offered Fall 10 Odd yrs 16 wks course

54100 Psthrvst Tch Frt & Veg LEC 001 38803 1 MWF 12:30 PM-01:20 PM Typically offered HORT 210 24 Handa, Avtar Prereq: GR, BCHM 307 or CHM 333 (HORT 54100) Theoretical and applied aspects of methods being used for Spring enhancing the quality and of harvested fruits and vegetables. Factors that 1st 5 wks course affect the longevity of produce and technology used to control these factors and reduce deterioration of produce between harvest and consumption/processing will be emphasized.

56400 Food LEC 001 68676 2 TR 04:30 PM-05:20 PM Typically offered NLSN 1215 54 Applegate, Bruce Prerequisites: 4 Cr. BCHM and This course will provide a study of the principles and practices of international food Spring Butzke, Christian (Rule: 1: FS362 or BIOL 438 or 221 and beverage fermentations with emphasis on the microbiology, and for a total of 1 conditions ) processing techniques used in commercial fermentations that utilize fruits, BIOL 22100 vegetables, , dairy, and . Instructional Format: This is a two credit Must be 21 years old. Dept Permission lecture that can be linked to a separate optional one credit hour laboratory with ID check for proof of age. combination.

56500 Microbial Foodborne LEC 001 3 TR 9:00 AM-10:15 AM Typically offered NLSN 1215 54 Bhunia, Arun Prereq: GR, Course or Test BCHM and The primary focus is to study the microbial involved with foodborne Pathogens Spring Odd yrs FS 362 diseases. Course emphasis is on molecular and genetic basis of virulence of foodborne pathogens and host parasite interactions. Topics include incidence and source of pathogens, immune response to , virulence factors, and mechanism of pathogenesis of specific infectious and intoxicating foodborne , , and parasites.

59100 Aquatic Products LEC 017 61489 1 TR 01:30 PM-02:20 PM Typically offered Fall NLSN 1215 15 Liceaga, Andrea Learning Outcomes: Describe biochemical and microbial composition of aquatic odd yrs products and their quality changes; Discuss the conventional 1st 8 wks course preservation/processing methods commonly used for developing aquatic products; Establish the importance of quality assurance

Topics covered: Biochemistry of aquatic products; Microbiology and toxicology of aquatic products; Common aquatic products: Preservation of fish by curing (drying, , ), Surimi and fish-mince products, Chilling and freezing of fish, fish and fish products, packaging of fish and fish products

59100 & LEC 003 69275 1 Inst R 03:30 PM-04:20 PM Typically offered NLSN 1137 24 Nielsen, S. Suzanne Prerequisites: undergraduate courses Overview of aseptic processing and packaging systems; thermal processing and Packaging Spring Mauer, Lisa in food chemistry, fluid flow in continuous heat exchangers; food microbiology, chemistry, and Oliver, Haley and food processing or one-year packaging as applied to aseptic processing. Establishing processes for aseptic graduate course series completed processing of liquid and particulate foods.

59100 Commercial Food & Bev LAB 004 10328 1 Dept R 11:30 AM-01:20 PM Typically offered NLSN 1137 12 Applegate, Bruce Prerequisites: FS 56400 (May be taken A study of the principles and practices of international food and beverage Ferm Lab Spring Butzke, Christian concurrently) fermentations with emphasis on the microbiology, biochemistry and processing Must be 21 years old. Dept Permission techniques used in commercial fermentations that utilize fruits, vegetables, grains, IND 005 10477 0 Dept Arr 1 Hr 12 with ID check for proof of age. dairy, and meats. Instructional Format: Link this with the separate 2 credit lecture FS 56400.

59100 Emerg Tech food Process LEC 003 66747 1 MW 03:30 PM-04:20 PM Typically offered Fall NLSN 1215 20 San Martin-Gonzalez, Maria Students will become familiar with the state-of-the-art of technologies proposed as even yrs F. an alternative/complement to conventional thermal treatment. Specific 1st 10 wks course technologies to be discussed include: high pressure processing, pulsed electric fields, irradiation, high intensity light pulses, ultrasound, microwave/radiofrequency, membrane technologies, among others. Food Science Elective Courses Example Times Offered

Crs # Title Type Sec CRN Max Perm Days Meet Time Dates Bldg/Room Lim Instructor Pre-Req/Restrictions Description # Cr 59100 Functional Foods LEC 002 66746 1 R 03:3002:30 PM-04:20PM-05:20 PM Typically offered Fall NLSN 12151137 30 Kim, Kee Hong FS 16100 FOR LEVEL UG WITH MIN. TheApplication relationship of introductory between foods food andscience health principles is explained. (e.g. food Area chemistry, of study willfood include even yrs GRADE OF D- / Major: FDSC, FDMO themicrobiology, scientific basis and unitand operations)mechanisms to of food action processing; of bioactive emphasis food components. will be placed The on 16 wks course sourcesfood formulation, and bioavailability, pilot-scale chemistry, process design, process and technology, resulting foodsafety quality. and regulation May of functionalrequire class foods trips will . be discussed. Development of functional foods and application of biotechnology to food systems will also be discussed.