Course Listing For FDST

FDST 2010. Food Issues and Choices. 3 hours.
Oasis Title: FOOD ISSUES/CHOICES.
Not open to students with credit in FDST 3000.
Scientific preservation of foods. Commercial food products will be viewed from historical, cultural, nutritional, chemical, microbiological, gustatory, and regulatory perspectives. Particular emphasis will be placed on food processes and packages designed to ensure safety and enhance quality.
Offered fall and spring semesters every year.

FDST 2020. Art, Science, and the History of Beer. 1 hour.
Oasis Title: ART/SCIENCE OF BEER.
Not open to students with credit in FDST(MIBO) 4120/6120-4120L/6120L.
Beer history, folklore, and science. Beer and brewing from the dawn of mankind through ancient Sumaria, Pharoahs Egypt, Medieval Europe, Colonial America to today. Beer and society; religion, festivals, and prohibition. Beer and science; biochemistry, chemistry, food science, nutrition, microbiology, and engineering.
Offered fall semester every year.

(FDST)PATH 2030. Marvelous and Malevolent Microbes. 2 hours.
Oasis Title: MARVELOUS MICROBES.
Not open to students with credit in AESC 2030.
Prerequisite: [(BIOL 1103 and BIOL 1103L) or (BIOL 1104 and BIOL 1104L)] or (BIOL 1107-1107L or BIOL 1108-1108L) or (CHEM 1110 and CHEM 1110L) or (CHEM 1211 and CHEM 1211L) or (CHEM 1212 and CHEM 1212L) or (PBIO 1210 and PBIO 1210L) or (PBIO 1220 and PBIO 1220L).
Explores the diverse roles that microbes, primarily bacteria, play during production, processing, and consumption of plants and animals. Covers both beneficial and harmful situations relevant to plant, animal and human health. Includes current topics of public interest.
Offered fall semester every year.

FDST 3000. Introduction to Food Science and Technology. 3 hours.
Oasis Title: INTRO FOOD SCI TECH.
Prerequisite: CHEM 1211 and CHEM 1211L.
The sources of raw materials; the processing, storage, and handling of processed foods; and the problems involved in the processing of these products.
Offered fall semester every year.

(FDST)(HORT)PATH 3050. Viticulture and Enology in the Mediterranean Region. 3 hours.
Oasis Title: VITIC ENOL MEDITERR.
Prerequisite: HORT 2000 or (BIOL 1103 and BIOL 1103L) or BIOL 1107-1107L or PBIO 1210.
An introduction to the historical and cultural significance of wine production, botany and general culture of grapevines, winemaking and enology, wine appreciation, and the health risks and benefits associated with wine consumption.
Non-traditional format: The course will be taught at the University of Georgia’s Studies Abroad site in Cortona, Italy. Traditional lectures will be supplemented with presentations during tours of local vineyards and wine industry facilities. Required readings and other assignments will further supplement classroom instruction. Contact hours will be approximately 50 (5 hrs/day X 10 days).
Offered summer semester every year.

(FDST)ADSC 3650-3650L. Introductory Meat Science. 3 hours. 2 hours lecture and 2 hours lab per week.
Oasis Title: INTROD MEAT SCI.
Prerequisite or corequisite: BIOL 1108-1108L.
Meat science focusing on the meat industry, role of muscle foods in the human diet, meat inspection, muscle structure and function, conversion of muscle to meat, anatomy, factors influencing meat quality, meat processing, and meat safety and quality control.
Offered spring semester every year.

FDST 3910. Food Science Internship. 3 hours.
Oasis Title: FS INTERNSHIP.
Provides a practical educational experience while working in an operational food industry plant or laboratory.
Non-traditional format: At least ten weeks of full-time employment in a food processing plant or laboratory is required.
Offered fall, spring, and summer semesters every year.

FDST 4000. Food Science Seminar. 1 hour.
Oasis Title: FOOD SCI SEMINAR.
Seminar on topics in Food Science.
Offered fall and spring semesters every year.

FDST 4010/6010-4010L/6010L. Principles and Methods of Food Processing. 4 hours. 2 hours lecture and 6 hours lab per week.
Oasis Title: FOOD PROCESSING.
Undergraduate prerequisite: CHEM 1212 and CHEM 1212L and (FDST 2010 or FDST 3000).
Principles of food preservation by chilling, freezing, dehydration, fermentation, and thermal processing. Processing methods to control microbial and enzymatic activity and to minimize chemical and physical deterioration of foods.
Offered spring semester every year.

FDST(MIBO) 4030/6030-4030L/6030L. Food Microbiology. 3 hours. 2 hours lecture and 2 hours lab per week.
Oasis Title: FOOD MICROBIOLOGY.
Undergraduate prerequisite: MIBO 3000-3000L or MIBO 3500.
Interactions of microorganisms with food and the implications of these interactions for food preservation, safety, and fermentations. Pathogenic microorganisms associated with food. Analysis of foods for the presence of microorganisms.
Offered fall semester every year.

FDST 4040/6040-4040L/6040L. Food Chemistry. 3 hours. 2 hours lecture and 3 hours lab per week.
Oasis Title: FOOD CHEMISTRY.
Undergraduate prerequisite or corequisite: FDST 3000 or (CHEM 2211 and CHEM 2211L).
Chemical, physical, and functional properties of food constituents and ingredients.
Offered fall semester every year.

FDST 4050/6050-4050L/6050L. Food Engineering Fundamentals. 3 hours. 2 hours lecture and 3 hours lab per week.
Oasis Title: FOOD ENG FUND.
Undergraduate prerequisite: PHYS 1111-1111L and MATH 2250.
Undergraduate prerequisite or corequisite: FDST 4010/6010-4010L/6010L.
Mass and energy balance, fluid flow, heat transfer, and refrigeration in food plant operations. The theory, calculations and design practices, and equipment used in these operations, as well as the physical, chemical, and microbial changes that can occur in foods in processes employing these operations.
Offered fall semester every year.

FDST 4055-4055L. Computations in Food Formulation and Processing. 2 hours. 1 hour lecture and 2 hours lab per week.
Oasis Title: FOOD COMPUTATIONS.
Prerequisite: MATH 2200.
Prerequisite or corequisite: FDST 3000.
Basic methods of computation in food processing including component levels needed to achieve desired concentration, techniques for fitting equations to experimental data, as well as numerical and analytical differentiation and integration techniques in analysis of experimental data.
Offered spring semester every year.

FDST 4060/6060-4060L/6060L. Food Engineering Fundamentals. 3 hours. 2 hours lecture and 3 hours lab per week.
Oasis Title: FOOD ENG FUND.
Undergraduate prerequisite: FDST 4050/6050-4050L/6050L or permission of department.
Phase equilibria in foods, psychrometrics, water activity, freezing, dehydration, evaporation, membrane separations, extrusion, and process control.
Offered spring semester every year.

FDST 4070/6070. Nutritional Quality and the Effect of Technology. 3 hours.
Oasis Title: NUTRITIONAL QUALITY.
Undergraduate prerequisite: FDST 4040/6040-4040L/6040L or BCMB(BIOL)(CHEM) 3100.
The nutritional properties of food and the effects of modern technology on nutritional quality.
Offered spring semester every year.

FDST 4080/6080-4080L/6080L. Instrumental Methods of Food Analysis. 3 hours. 2 hours lecture and 3 hours lab per week.
Oasis Title: INST METHS FOOD ANA.
Not open to students with credit in CHEM 8860.
Undergraduate prerequisite: [(CHEM 2100 and CHEM 2100L) or (CHEM 2211 and CHEM 2211L)] and FDST 4040/6040-4040L/6040L.
Spectrophotometric, colorimetric, and chromatographic methods of analysis as applied to food. Emphasis will be placed on determining the most appropriate assay for the problem and then interpreting the results.
Offered spring semester every year.

FDST 4090/6090-4090L/6090L. Food Quality Control. 2 hours. 1 hour lecture and 2 hours lab per week.
Oasis Title: FOOD QUALITY CONTR.
Undergraduate prerequisite: [FDST 2010 or FDST 3000] and STAT 2000.
Designing and implementing food quality and process control programs. Monitoring and controlling process specifications and capabilities. Developing food attribute and variable control charts. Examining food sampling plans and verifying HACCP food safety plans.
Offered fall semester every year.

FDST 4100/6100. Governmental Regulation of Food Safety and Quality. 2 hours.
Oasis Title: REG FOOD SAFE QUAL.
Undergraduate prerequisite: FDST 2010 or FDST 3000 or FDNS 2100.
Role of mandatory and optional food laws and regulations exercised by state, federal and international agencies on food quality, safety, wholesomeness, and nutrition.
Offered spring semester every year.

FDST 4110/6110-4110L/6110L. Food Packaging. 2 hours. 1 hour lecture and 2 hours lab per week.
Oasis Title: FOOD PACKAGING.
Undergraduate prerequisite or corequisite: FDST 3000.
Raw materials, processes, and machinery used in the transportation, storage, and marketing of packaged food products. The relationship between packaging materials, food processing operations, and product quality. Evaluation of chemical and physical properties of food package materials.
Offered fall semester every year.

FDST(MIBO) 4120/6120-4120L/6120L. Food Fermentations. 3 hours. 2 hours lecture and 2 hours lab per week.
Oasis Title: FOOD FERMENTATIONS.
Undergraduate prerequisite: MIBO 3000-3000L or MIBO 3500.
Microbial and technical aspects of dairy, vegetable, meat, grain, and fruit fermentations. Products studied include cheese, sausage, beer, wine, and soy sauce.
Offered spring semester every year.

FDST 4130/6130. Food Biotechnology. 3 hours.
Oasis Title: FOOD BIOTECHNOLOGY.
Undergraduate prerequisite: BCMB(BIOL)(CHEM) 3100 or permission of department.
Recombinant DNA in food and enzyme biotechnology, tissue culture, and microbial transformations. Applications and regulations of biotechnology in the fats and oils industry.
Offered spring semester every year.

FDST(ADSC) 4140/6140-4140L/6140L. Advanced Meat Science. 3 hours. 2 hours lecture and 2 hours lab per week.
Oasis Title: ADV MEAT PROC.
Undergraduate prerequisite: FDST(MIBO) 4030/6030-4030L/6030L and FDST 4040/6040-4040L/6040L.
Meat processing and technology, scientific basis for meat as a food, USDA and FDA regulations governing meat processing, and the latest innovations in commercial meat processing.
Offered spring semester every year.

FDST 4200. Food Science Forum. 1 hour.
Oasis Title: FOOD SCIENCE FORUM.
Prerequisite or corequisite: FDST 4010.
Exercises and directed discussion on the transition from the classroom into the workplace and on the cultural aspects of food. Transforming technical knowledge in food science into marketable job skills and an appreciation for cultural diversity.
Offered spring semester every year.

FDST 4250/6250-4250L/6250L. New Food Product Development. 3 hours. 2 hours lecture and 3 hours lab per week.
Oasis Title: PRODUCT DEVELOPMENT.
Undergraduate prerequisite: (FDST 4010/6010-4010L/6010L and FDST 4040/6040-4040L/6040L) or permission of department.
New food product development, food constituents and functionality, ingredient functions and selection, sensory evaluation/application, dietary guidelines and food regulations affecting product development, new product development project management, protecting innovations, market testing.
Offered spring semester every year.

(FDST)EHSC(MIBO) 4310/6310-4310L/6310L. Environmental Microbiology. 4 hours. 2 hours lecture and 4 hours lab per week.
Oasis Title: ENVIRON MICROBIOL.
Undergraduate prerequisite: MIBO 3000-3000L or MIBO 3500.
Types of microorganisms in the environment; effect of environmental conditions on microbial existence; public health aspects of environmental microbiology; applications of microorganisms to solve environmental problems.
Offered spring semester every year.

FDST(EHSC)(MIBO) 4320/6320-4320L/6320L. Hazard Analysis Critical Control Point in the Food Industry. 3 hours. 2 hours lecture and 3 hours lab per week.
Oasis Title: HACCP IN FD IND.
Undergraduate prerequisite: FDST 3000 or MIBO 3000-3000L or MIBO 3500.
Emphasis on Hazard Analysis Critical Control Point (HACCP) and its prerequisite (e.g., GAP, GMP, SSOP) programs used to promote food safety in the food industry. Upon completion of the course and passing an examination, the students will receive HACCP certification.
Offered fall semester every year.

FDST 4800. Special Problems in Food Science. 1-3 hours.
Oasis Title: SPEC PROB IN FS.
Prerequisite: Permission of department.
Undergraduate research problems in food science.
Non-traditional format: Individual study, reading, and/or laboratory projects under the direction of a project director.
Offered fall, spring, and summer semesters every year.

(FDST)POUL 4860/6860-4860L/6860L. Poultry Processing. 3 hours. 2 hours lecture and 3 hours lab per week.
Oasis Title: POULTRY PROCESSING.
Undergraduate prerequisite: FDST 3000 or POUL 3600 or permission of department.
Basic principles and methods of processing poultry and eggs. Broiler harvesting, slaughter, evisceration, plant sanitation, microbiology, inspection, grading, regulations, water and waste water handling, quality control and HACCP plans, and further processing.
Offered fall semester every year.

FDST 4960H. Directed Reading and/or Projects (Honors). 3 hours.
Oasis Title: DIRECT READ OR PROJ.
Prerequisite: Permission of Honors.
Individual study, reading, and/or projects under the direction of a faculty member.
Non-traditional format: Students will complete the requirements for this course under the direction of a faculty member.
Offered fall, spring, and summer semesters every year.

FDST 4970H. Directed Reading and/or Projects (Honors). 3 hours.
Oasis Title: DIRECT READ OR PROJ.
Prerequisite: Permission of Honors.
Individual study, reading, and/or projects under the direction of a faculty member.
Non-traditional format: Students will complete the requirements for this course under the direction of a faculty member.
Offered fall, spring, and summer semesters every year.

FDST 4990H. Honors Thesis. 3 hours.
Oasis Title: HONORS THESIS.
Prerequisite: Permission of Honors.
Individual research in the field of the major or in a closely related field.
Non-traditional format: Students will complete the requirements for this course under the direction of a faculty member.
Offered fall, spring, and summer semesters every year.

FDST 5010/7010-5010D/7010D. Food Formulation and Preservation. 3 hours.
Oasis Title: FOOD FORM & PRESERV.
Not open to students with credit in FDST 4010/6010-4010L/6010L.
Food preservation by chilling, freezing, fermentation, canning, and dehydration. Formulation of food products and interactions of food ingredients. Applications of principles to experiments in food science.
Offered spring semester every odd-numbered year.

(FDST)ADSC 6170-6170L. Experimental Techniques in Meat Science and Muscle Biology. 3 hours. 6 hours lab per week.
Oasis Title: EXP TEC IN MEAT SCI.
Prerequisite: BCMB(BIOL)(CHEM) 3100 or STAT 4220 or STAT 6220 or permission of department.
Basic methods in laboratory techniques in meat science. Experiments will familiarize students from a wide variety of backgrounds with a number of laboratory techniques, including lipogenesis, muscle histology, enzyme kinetics, and muscle metabolism.
Offered spring semester every odd-numbered year.

FDST 6500. Proseminar in Food Science. 1 hour.
Oasis Title: PROSEMINAR FOOD SCI.
Seminar on research methods with an emphasis on presentation and instructional techniques; required of all new Food Science graduate students.
Offered fall and spring semesters every year.

FDST 7000. Master's Research. 1-10 hours. Repeatable for maximum 40 hours credit.
Oasis Title: MASTER'S RESEARCH.
Prerequisite: Permission of department.
Research while enrolled for a master's degree under direction of faculty members.
Non-traditional format: Independent research under the direction of a faculty member.
Offered fall, spring, and summer semesters every year.

FDST 7005. Graduate Student Seminar. 3 hours. Repeatable for maximum 45 hours credit.
Oasis Title: GRAD STUDENT SEM.
Advanced supervised experience in an applied setting. This course may not be used to satisfy a student's approved program of study.
Non-traditional format: Seminar.
Offered fall, spring, and summer semesters every year.

FDST 7020. Integration of Multidisciplinary Topics in Foods. 3 hours.
Oasis Title: FOOD SCI ESSENTIALS.
Role of food processing on physico-chemical and functional properties and safety of foods and ingredients. Course will integrate the multi-disciplinary role of processing methods, control of microbial activity and chemical reactions affecting shelf life, and quality of foods.
Offered fall semester every year.

FDST 7030. Food Biochemical Reactions. 3 hours.
Oasis Title: FOOD REACTIONS.
Prerequisite: FDST 7020 or permission of department.
Biochemistry and functionality of food constituents, structure and function of carbohydrates, lipids, proteins and water in foods that influence color, flavor, texture, stability and shelf life of complex food systems. Role of metabolism, fermentation reactions, recombinant DNA technology, and genetically engineered foods to food quality and quantity.
Offered fall semester every even-numbered year.

FDST 7060. Microbial Hazards in Food: Assessment and Control. 3 hours.
Oasis Title: MICROBIAL HAZARDS.
Not open to students with credit in FDST(MIBO) 4030/6030-4030L/6030L.
Prerequisite: FDST 7020 or permission of department.
Common infectious agents and toxins associated with food. Potential for these agents to enter the food supply, strategies for control, the development of microbiological criteria, sampling strategies, and interpretation of data will be discussed. This course will provide microbiological background for the development and implementation of HACCP programs.
Offered fall semester every even-numbered year.

FDST 7070. Functional Foods. 3 hours.
Oasis Title: FUNCTIONAL FOODS.
Prerequisite or corequisite: FDST 7020 or permission of department.
Biochemistry and physiological effects of functional food components and their roles as beneficial dietary components, sources for innovative foods and regulatory problems.

FDST 7080. Contemporary Advances and Issues in Food Packaging Technology. 3 hours.
Oasis Title: ADVANCED PACKAGING.
Prerequisite: FDST 7020 or permission of department.
In-depth critical examination of contemporary food packaging advances to facilitate objective assessments of the objectives and issues in implementation.
Offered every year.

FDST 7090. Innovations in Food Processing. 3 hours.
Oasis Title: FD PROCESSING INNOV.
Prerequisite: FDST 7020 or permission of department.
A comprehensive overview of newly commercial, near-commercial, and development food processing technologies that might be applicable to presentation, enhancement, production, and for packaging of food products within the next ten years.
Offered every year.

FDST 7100. Culinary Essentials for the Food Scientist and Technologist. 3 hours. 2 hours lecture and 2 hours lab per week.
Oasis Title: CULINARY ESSENTIALS.
Prerequisite: FDST 7020 or permission of department.
Provides an understanding of the role that culinary arts plays in effective new food product development. A combination of lecture and practical application of the basic skills and procedures required of a chef in the food processing and food product development environment.
Offered every year.

FDST 7110. Principles of HACCP and Microbial Spoilage for Food Professionals. 2 hours.
Oasis Title: FOOD HACCP SPOILAGE.
Not open to students with credit in FDST(EHSC)(MIBO) 4320/6320-4320L/6320L.
Prerequisite: FDST 7020 or permission of department.
Hazard analysis throughout the food production system. Identification and monitoring of critical control points. Development and verification of HACCP systems. Microbial spoilage of foods.
Offered summer semester every even-numbered year.

FDST 7120. Food Fermentation Technology. 1 hour.
Oasis Title: FERMENTATION TECH.
Not open to students with credit in FDST(MIBO) 4120/6120-4120L/6120L.
Prerequisite: FDST 7020 or permission of department.
Technology and quality control aspects of lactic acid and alcoholic fermented foods with emphasis on preparation of cultures, fermentation control, shelf life, formation of flavor compounds, and control over physical properties. Characteristics of probiotic cultures and prebiotic food additives will also be covered.
Offered summer semester every even-numbered year.

FDST 7180. Marketing of Value-Added Foods. 3 hours.
Oasis Title: MKT VALUE-ADDED FD.
Prerequisite: FDST 7020 or permission of department.
Increasing the value to consumers of foods from agricultural commodities into ready-to-eat and/or ready-to-heat-and-eat products. Quantifying the need and translating them into augmented products. Ensuring safety and retaining quality throughout the food distribution chain. Communicating the desirable attributes to all channel members and especially consumers. Concept of holistic hurdles to enhance the user benefits of food products.

FDST 7250. Food Product Development. 3 hours.
Oasis Title: PRODUCT DEVELOPMENT.
Prerequisite: FDST 7020 or permission of department.
New food product development technology. Basics of new product development process; establishment and management of a product development project; techniques used for product development, including team approach method, focus group, optimization, up-scaling, sensory evaluation, shelf life and stability testing, nutritional labeling, and HACCP plan; ingredient technology: function and selection; functionality of food components; innovations protection. The course includes case study and a project paper.

FDST 7300. Master's Thesis. 1-10 hours. Repeatable for maximum 12 hours credit.
Oasis Title: MASTER'S THESIS.
Prerequisite: Permission of department.
Thesis writing under the direction of the major professor.
Non-traditional format: Independent research and thesis preparation.
Offered fall, spring, and summer semesters every year.

FDST 8010. Food Lipids. 3 hours.
Oasis Title: FOOD LIPIDS.
Prerequisite: FDST 4040/6040-4040L/6040L or BCMB(BIOL)(CHEM) 3100 or permission of department.
Structure, composition, preservation, deterioration, analysis, nutritional qualities, functional properties, and biotechnological modification of lipids. Fat substitutes in foods.
Offered fall semester every odd-numbered year.

FDST 8020-8020L. Flavor Chemistry and Evaluation. 3 hours. 2 hours lecture and 2 hours lab per week.
Oasis Title: FLAVOR CHM EVAL.
Prerequisite: (STAT 4210 or STAT 6210) and CHEM 2100 and CHEM 2100L.
Sensory methods of evaluating flavor and physical or chemical methods of measuring flavor components; the flavor characteristics of various chemicals, especially as influenced by concentration and interaction with other compounds; flavor formulation; and the stability of flavor substances during processing and storage.
Offered spring semester every even-numbered year.

FDST 8030. Seafood Technology. 3 hours.
Oasis Title: SEAFOOD TECHNOLOGY.
Prerequisite: (FDST 4010/6010-4010L/6010L and FDST 4040/6040-4040L/6040L) or permission of department.
Fishery resources and availability as food, nutritive composition, postharvest biochemical and microbial changes, fishing and handling technology, chilling and freezing, dehydration/smoking/salting, fermentation, canning, minced fish technology, aquaculture, quality and safety evaluation, distribution and marketing.
Offered summer semester every even-numbered year.

FDST 8040. Food Colorants. 3 hours.
Oasis Title: FOOD COLORANTS.
The chemical, biochemical, and nutritive properties of natural and artificial food colorants. Methods used for their isolation and study are demonstrated.
Offered fall semester every even-numbered year.

FDST 8050. Food Toxicology. 3 hours.
Oasis Title: FOOD TOXICOLOGY.
Prerequisite: FDST(MIBO) 4030/6030-4030L/6030L.
Principles and problems in evaluating the wholesomeness and safety of foods, food components, and intentional or incidental additives. Consideration of selective toxicity, detoxication mechanisms, structure and biological activity; basic concepts and techniques of safety evaluation, interpretation of biological data.
Offered spring semester every even-numbered year.

FDST 8060-8060L. Advanced Food Processes. 3 hours. 2 hours lecture and 2 hours lab per week.
Oasis Title: ADV FOOD PROCESS.
Prerequisite: FDST 4050-4050L.
The principles and basis for recently developed food processes. Analysis of equipment requirements and cost comparisons with conventional systems. Production of novel foods and ingredients using advanced technology. Plant simulation and optimization of processes.
Offered spring semester every odd-numbered year.

FDST 8070. Food Proteins and Enzymes. 3 hours.
Oasis Title: PROTEINS/ENZYMES.
Prerequisite: FDST 4040/6040-4040L/6040L or BCMB 4010/6010.
Biochemistry of structure and function of proteins and enzymes important in food applications and as food ingredients.
Offered fall semester every odd-numbered year.

FDST 8080-8080L. Food Texture. 3 hours. 2 hours lecture and 2 hours lab per week.
Oasis Title: FOOD TEXTURE.
Prerequisite: FDST 4040/6040-4040L/6040L and FDST 4050/6050-4050L/6050L.
Food texture and rheology. Viscoelastic models of food systems. Instrumental and sensory methods of analysis. Factors affecting food texture. Texture of specific systems including liquids, gels, emulsions, and solids.
Offered summer semester every odd-numbered year.

FDST 8090. Advanced Food Microbiology. 3 hours.
Oasis Title: ADV FOOD MICROBIOL.
Prerequisite: FDST(MIBO) 4030/6030-4030L/6030L.
Physiology and biochemistry of food-borne microorganisms; microbial control in food systems; advanced analytical techniques in food microbiology.
Offered spring semester every odd-numbered year.

FDST 8100. Food Carbohydrates. 3 hours.
Oasis Title: FOOD CARBOHYDRATES.
Prerequisite: BCMB(BIOL)(CHEM) 3100 or permission of department.
The classes, structure, composition, properties, reactions, uses in food, biotechnological modification and analysis of carbohydrates.
Offered fall semester every even-numbered year.

FDST 8110. Food Research and the Scientific Method. 2 hours.
Oasis Title: FOOD RES & SCI METH.
Prerequisite: Permission of major.
Research as a process that transforms ideas into accessible knowledge. Unit operations include idea generation, problem definition, critical evaluation of literature, method selection, experimental design, data collection, processing and analysis, and knowledge dissemination. Additional aspects include philosophy, grantsmanship, planning, laboratory set-up and management, and career development.
Offered spring semester every odd-numbered year.

FDST 8120-8120L. Food Structure and Properties. 3 hours. 2 hours lecture and 3 hours lab per week.
Oasis Title: FOOD STRUC AND PROP.
Prerequisite: FDST 4040/6040-4040L/6040L and FDST 4050/6050-4050L/6050L.
Structural and microstructural aspects of foods. Methods for analyzing food structure. Food polymer and colloid systems. Aspects of structure which determine mechanical, thermal, and dielectric properties of foods.
Offered summer semester every even-numbered year.

FDST 8130. Contemporary Issues in Minimally Processed Chilled Foods. 3 hours.
Oasis Title: CHILLED FOODS.
Prerequisite or corequisite: FDST 4010/6010-4010L/6010L and FDST(MIBO) 4030/6030-4030L/6030L and FDST 4040/6040-4040L/6040L.
Enumeration of minimally processed products for chilled distribution and factors affecting quality deterioration, including microbiological, enzymatic, biochemical and physical aspects. Minimal processing and refrigeration enhancements are identified, hurdle technologies probed, and questions for future work raised. Critical challenges to safety and quality of this largest and fastest-growing of all food categories are explored.
Offered summer semester every odd-numbered year.

FDST 8140. Functional Foods and Nutraceuticals. 3 hours.
Oasis Title: FUNCT FDS & NUTRA.
Prerequisite: FDST 4040/6040-4040L/6040L or permission of department.
In-depth research literature pertaining to functional foods and nutraceuticals derived from plant, animal, and microbial origins as they relate to human health. Chemistry/biochemistry and the physiological effects of bioactive compounds from source materials, their efficacy and safety, global regulatory issues, health claims, value-added food production and marketing challenges of these products will be discussed.
Offered fall semester every odd-numbered year.

FDST 8500E. Food Science Seminar. 1 hour. Repeatable for maximum 2 hours credit.
Oasis Title: FOOD SCI SEMINAR.
Not open to students with credit in FDST 8500.
Discussion of selected topics in food science.

FDST 8500. Food Science Seminar. 1 hour. Repeatable for maximum 2 hours credit.
Oasis Title: FOOD SCI SEMINAR.
Discussion of selected topics in food science.
Offered fall, spring, and summer semesters every year.

FDST 8800. Special Problems in Food Science. 1-3 hours. Repeatable for maximum 6 hours credit.
Oasis Title: SPEC PROB IN FD SCI.
Selected problems associated with food science will be studied to develop greater facility in the application of scientific methods to the solution of problems. The student will work closely with an advisor to plan and complete a research project.
Non-traditional format: Research in an area of interest under the direction of a faculty member.
Offered fall, spring, and summer semesters every year.

FDST 8900. Topics in Food Science. 1-3 hours. Repeatable for maximum 6 hours credit.
Oasis Title: TOPICS IN FS.
Analysis of emerging issues and developing technologies in Food Science.
Not offered on a regular basis.

FDST 8910. Food Science Internship. 3 hours.
Oasis Title: FD SCI INTERNSHIP.
Prerequisite: FDST 6500.
Supervised on-site, hands-on experience in the food industry or in governmental agencies that regulate food.
Non-traditional format: Student will be a full-time intern in operational food industry or governmental agency for a semester.
Offered fall, spring, and summer semesters every year.

FDST 9000. Doctoral Research. 1-10 hours. Repeatable for maximum 45 hours credit.
Oasis Title: DOCTORAL RESEARCH.
Prerequisite: Permission of department.
Research while enrolled for a doctoral degree under the direction of faculty members.
Non-traditional format: Independent research under the direction of a faculty member.
Offered fall, spring, and summer semesters every year.

FDST 9005. Doctoral Graduate Student Seminar. 3 hours. Repeatable for maximum 45 hours credit.
Oasis Title: DOC GRAD STU SEM.
Advanced supervised experience in an applied setting. This course may not be used to satisfy a student's approved program of study.
Non-traditional format: Seminar.
Offered fall, spring, and summer semesters every year.

FDST 9300. Doctoral Dissertation. 1-10 hours. Repeatable for maximum 10 hours credit.
Oasis Title: DOCT DISSERTATION.
Prerequisite: Permission of department.
Dissertation writing under the direction of the major professor.
Non-traditional format: Independent research and preparation of the doctoral dissertation.
Offered fall, spring, and summer semesters every year.