Unit Operations in Food Processing
FDSCTE 5400 Study of various engineering principles relevant for preserving foods by thermal and alternative food processing methods. Laboratory section would include mathematical problem recitation section as well as use of pilot plant equipment. Interde ...
Fruit and Vegetable Processing
FDSCTE 5410 Composition of fruits and vegetables, how this affects quality during processing, principles, equipment and quality changes during common processing methods, including juicing, drying, freezing, canning, and jelly manufacture. Prereq: 2400, or ...
FDSCTE 5420 Principles involved in the production, processing and safety of high quality milk and milk products. Prereq: 2400 (401) and MicrBio 4000 (509). Not open to students with credit for 610. While subject to change, this class is offered every Autu ...
FDSCTE 5430 Making fermented foods (dairy, alcoholic, meat, vegetable products, etc.) and understanding the microbiological and biochemical changes involved. Prereq: Micrbio 4000. Not open to students with credit for 611. While subject to change, this cla ...
FDSCTE 5450 A discussion of terminology and literature of commercial packaging, principal methods of packaging, and principles of selecting packaging materials. Prereq: 2400 (401), or Grad standing. Not open to students with credit for 649. While subject ...
Food Microbiology Lecture
FDSCTE 5536 Microbiology as applied to food. Students learn about microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Control of harmful microorganisms in food is discussed. Prereq: Micrbio 4000 (Micrbi ...
Food Microbiology Laboratory
FDSCTE 5546 Microbiological analyses as applied to food. Students learn how to detect and quantify microorganisms that spoil food or cause food-transmitted diseases, as well as beneficial microorganisms. Prereq: 5536 (636.01) or Micrbio 5536, or Grad stan ...
FDSCTE 5600 Describe the sources and compositions of food components. Develop a relationship between the composition of the individual food components and their chemical and physical properties. Understanding the chemistry of food components during proces ...
FDSCTE 5610 Chemical, physical and functional properties of foods and effects of processing on those constituents using an array of chemical, biochemical and instrumental technologies in accordance with current food industry and regulatory agency practice ...
FDSCTE 5710 Chemical and physical nature of food additives; functions and effects on chemical, rheological, microbiological, and nutritional properties of foods. Prereq: 10 cr hrs in FdScTe, or Grad standing. Not open to students with credit for 621. Whil ...