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Food Science and Nutrition (FSCN) Courses

Academic Unit: Food Science & Nutrition

FSCN 1001 - Orientation to the Majors: Food Science and Nutrition
(1 cr; S-N only; offered Every Fall)
Advising, student opportunities, networking, what kinds of jobs will be available after graduating.
FSCN 1011 - Science of Food and Cooking [PHYS]
(4 cr; Student Option; offered Every Fall & Spring)
Souffles, custards, sauces, coffee brewing, candy making used to examine physics/chemistry of heat transfer, foams, gels, emulsions, extractions, crystallization.
FSCN 1012 - Sports Nutrition (Completely Online)
(3 cr; Student Option; offered Every Fall, Spring & Summer)
Physiological function and metabolic fate of all six classes of nutritients ingested by active individuals to improve athletic performance. Impact on physiology of ergogenic aids and various dietary supplements. Overview of these components in fulfilling energy/recovery needs for continual/progressive athletic performance. Web-based course.
FSCN 1013 - Dietary Supplements: scientific, regulatory, and cultural aspects [CIV]
(3 cr; Student Option; offered Every Spring)
Dietary supplements are commonplace in modern life, especially in the United States, furthermore the dietary supplement industry is a multi billion dollar industry with relatively little government oversight and regulation. Many factors have spurred the use of dietary supplements such as changes in dietary patterns, growing focus on preventative healthcare, marketing & social media (e.g., celebrity and athletic endorsements & consumer anecdotes), and increased accessibility through e-commerce, but there has been little philosophical work on the ethical issues surrounding these. This course is designed to encourage students to critically examine and reflect on these factors as well as dietary supplement use across cultures and the appropriation of traditional medicines and knowledge for commercial gains. Students will also evaluate information on dietary supplements for performance, strength, weight loss, and the treatment of diseases or delay of disease onset and assess the ethical decision making related to the marketing and use of supplements for these purposes.
FSCN 1102 - Food: Safety, Risks, and Technology [CIV] (videotape, Primarily Online)
(3 cr; Student Option No Audit; offered Every Fall & Spring)
Introduction to inherent risks/safety of food supply. Use of public policy and food technology to reduce risks. Microbiological, chemical, and environmental hazards, government/industry controls.
FSCN 1112 - Principles of Nutrition [TS]
(3 cr; Student Option; offered Every Fall, Spring & Summer)
This course explores fundamental concepts of nutrition, nutrient functions, human nutritional requirements, and food sources. We will learn about evaluating nutrition information and food safety, and investigate the role of nutrition in chronic disease, public policy, and the environment. Nutrition is both a science and social science. This class involves social aspects, but mainly concerns the biochemistry and physiology of how food is processed in the body. The chapters on carbohydrates, lipids, proteins, and metabolism especially built on biology and physiology. Course topics include: 1. essential nutrients (macro-and-micro-nutrients) needed from the diet; 2. major functions of nutrients and physiological changes with deficiency or excess; 3. digestion, absorption, and metabolism of nutrients; 4. weight management; 5. scientific method and nutrition; 6. life cycle issues; 7. food safety issues 8. nutrition for sports Prerequisites: High school biology and chemistry
FSCN 1511 - Food Animal Products for Consumers
(3 cr; Student Option; offered Every Fall)
Equivalent courses: was ANSC 1511 until 06-SEP-22, was ANSC 1511 until 03-SEP-02
Introduction to the compositional variation, processing, selection, storage, cookery, palatability, nutritional value, and safety of red meat, poultry, fish, and dairy products.
FSCN 2001 - A Food Systems Approach to Cooking for Health and the Environment
(3 cr; Prereq-[soph, jr, sr] or instructor consent; Student Option; offered Every Fall)
This is a fun, hands-on cooking class. It is also an Experiential Learning (EL) course which meets the EL requirement for all CFANS students. This lecture /lab format course will give students the confidence to cook healthful whole foods as they learn about the food system. Subject matter will be taught from an interdisciplinary perspective. Concepts covered include fundamental concepts of nutrition, food sources, food safety, the food system; skills/resources for food choices based on nutritional, environmental, local and global societal implications. We will examine the ethical and civic themes that guide food choices. We will discuss and write about how environmental, cultural, social, and health issues impact personal food choices.
FSCN 2021 - Introductory Microbiology
(4 cr; A-F only; offered Every Fall & Spring)
Equivalent courses: was FSCN 1021 until 19-JAN-10
How microbes impact our world in deadly/life-saving ways. Roles of bacteria, fungi, and viruses as agents of human diseases; in food spoilage/food borne diseases; and in food preservation/health promotion. Preventing plant diseases, food/drug production, cleaning up oil spills. Genetic engineering.
FSCN 2512 - Food Customs and Culture [GP]
(3 cr; A-F or Audit; offered Every Fall & Spring)
Equivalent courses: FSCN 2512H
Account of traditional and contemporary food customs and culture. Practice of food choice, preparation, and preservation in the context of worldview, perspectives on diet and health, and belief systems of communities and societies around the world. Major emphasis on US cultures including Native American, Hispanic American, European American, African American, and Asian American. Development of cultural self-understanding and intercultural awareness via food and food habits-related experiences and reflections.
FSCN 2512H - Food Customs and Culture - Honors [GP]
(3 cr; A-F only; offered Every Fall & Spring)
Equivalent courses: FSCN 2512 (starting 07-SEP-21)
Account of traditional and contemporary food customs and culture. Practice of food choice, preparation, and preservation in the context of worldview, perspectives on diet and health, and belief systems of communities and societies around the world. Major emphasis on US cultures including Native American, Hispanic American, European American, African American, and Asian American. Development of cultural self-understanding and intercultural awareness via food and food habits-related experiences and reflections.
FSCN 3102 - Introduction to Food Science
(3 cr; Prereq-CHEM 1022 or [CHEM 1062 and CHEM 1066]; Student Option; offered Every Fall)
Introduction to chemical/physical properties of foods. Evaluating interaction/reaction of foods due to formulation, processing, preparation.
FSCN 3612 - Life Cycle Nutrition
(3 cr; Student Option; offered Every Fall & Spring)
FSCN 3612 focuses on nutritional requirements and common issues during different stages of the life cycle, including pregnancy, lactation, childhood, adulthood, and aging. There are no required courses for this class; however, it is best to take a basic nutrition class beforehand, such as FSCN 1112 Principles of Nutrition or an equivalent.
FSCN 3614 - Nutrition Education and Counseling
(4 cr; Student Option; offered Every Fall)
Effective communication and counseling skills are essential for all food and nutrition professionals, whether working in clinical, community, or food service settings. This course will teach necessary concepts and skills for entry-level dietitians, such as educational theory, basic counseling techniques, and health disparities and health literacy. You will develop skills and explore these concepts through application: by practicing in small group breakout sessions and by completing written assignments. You will also reflect on the nature of dietetics as a helping profession and your role in supporting clients who want to make lifestyle changes. There are no required prerequisites courses for FSCN 3614. However, it is recommended that students take an introductory nutrition course, such as FSCN 1112 (Principles of Nutrition) or equivalent in order to be prepared.
FSCN 3667 - The Professions of Dietetics and Nutrition
(1 cr; Prereq-Sophomore or Junior in the Nutrition Major. Admitted to (or planning to apply to) the Didactic Program in Dietetics (DPD) sub-plan of the Nutrition major. Strongly recommended to be taken as Sophomore or Junior; S-N only; offered Every Spring)
Equivalent courses: was FSCN 4667 until 16-JAN-24
An overview of the dietetics and nutrition profession: career options; portfolio development; professional materials and resources; credentialing; and professional topics. Preparation for the next steps toward becoming a registered dietitian.
FSCN 3731 - Food Service Operations Management Laboratory
(2 cr; Prereq-[3102 or concurrent registration is required (or allowed) in 3102], [3732 or concurrent registration is required (or allowed) in 3732]; A-F or Audit; offered Every Fall)
Experience in managing a food service operation. On- and off-campus commercial and institutional restaurants used as labs. Required field trips.
FSCN 3732 - Food Service Operations Management
(3 cr; A-F or Audit; offered Every Fall)
Planning, preparing, delivering, serving, managing foods served away from home.
FSCN 3993 - Directed Study
(1 cr [max 4]; Prereq-department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements. ; Student Option; offered Every Fall, Spring & Summer; may be repeated for 6 credits; may be repeated 6 times)
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll.
FSCN 3994 - Directed Research
(1 cr [max 4]; Prereq-department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements. ; Student Option; offered Every Fall, Spring & Summer; may be repeated for 6 credits; may be repeated 6 times)
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll.
FSCN 4096 - Professional Experience Program: Internship
(1 cr [max 4]; Prereq-To register, students must fill out FScN Internship Agreement form, available at http://fscn.cfans.umn.edu. Contact fscnug@umn.edu with questions.; A-F only; offered Every Fall, Spring & Summer; may be repeated for 24 credits; may be repeated 6 times)
Apply knowledge from Food Science BS or Nutrition BS program to real-life problems in professional internship. Performance evaluated for credit.
FSCN 4103 - World Food Problems [IP C/PE]
(3 cr; Student Option; offered Every Fall)
Equivalent courses: was AGRO 4103 until 05-SEP-17, was APEC 4103 until 21-JAN-03, was AGRO 4103 until 21-JAN-03, was APEC 4103 until 03-SEP-02, was AGRO 4103 until 03-SEP-02, was APEC 4103 until 22-JAN-02, was AGRO 4103 until 22-JAN-02, was APEC 4103 until 07-SEP-99, CVM 6060 (inactive), AGRO 4103 (inactive, was APEC 4103 until 21-JAN-03, was FSCN 4103 until 21-JAN-03, was APEC 4103 until 03-SEP-02, was FSCN 4103 until 03-SEP-02, was APEC 4103 until 22-JAN-02, was FSCN 4103 until 22-JAN-02, was APEC 4103 until 07-SEP-99, was FSCN 4103 until 07-SEP-99), APEC 4103 (inactive), GCC 5017, GCC 3017
A multidisciplinary look at problems and possible solutions in food production, storage, and utilization in developing countries. Presentations and discussions introduce conflicting views of population, use of technology, and ethical and cultural values of people in various parts of the world.
FSCN 4112 - Food Chemistry and Functional Foods
(3 cr; Prereq-FSCN 3102, BIOC 3021; Student Option; offered Every Fall)
Most-important food constituents, their occurrence, structures, functional properties, and health benefits. Proteins, lipids, carbohydrates, water. Vitamins, minerals, enzymes, phytochemicals, food additives, contaminants.
FSCN 4113 - Ingredient Functionality and Applications in Food
(2 cr; Student Option; offered Every Spring)
The course covers the practical use of various ingredients in different food matrices, with a focus on ingredient functionality, interactions, and substitutions. The emphasis will be on demonstrating the use of different ingredients to achieve a desired product quality, while addressing trends such diet restrictions, healthy foods, clean label, fair trade, sustainable sourcing, cost-optimization, among others. Other emphases will include ingredient handling, processing and stability. The course will be organized based on different food systems such as confectionery, baked products, fried foods, dairy and imitation dairy, etc.
FSCN 4121 - Food Microbiology
(3 cr; Prereq-BIOC 3021, [2021 or VBS 2032 or MICB 3301]; Student Option No Audit; offered Every Spring)
Microorganisms involved in food-borne disease, food fermentations, and food spoilage. Methods for their control/detection. Food microbiology. Foodborne pathogens. Microbial food spoilage. Control of microorganisms in food.
FSCN 4122 - Food Fermentations and Biotechnology
(2 cr; Prereq-[MICB 3301, BIOL 4003] or instr consent; Student Option; offered Every Fall)
Major food fermentations important for food industry. Microbiological components. Impact of biotechnology on food production. Genetic tools. Improvement of microbes used in food production by biotechnological approaches.
FSCN 4123 - Molecular Biology for Applied Scientists
(1 cr; Prereq-[BioC 3021 and MicB 3301] or FScN 2021 or instr consent; A-F only; offered Every Fall)
Basics of molecular biology. Origins of molecular biology from discovery to ad of gene cloning/sequencing technologies. PCR, DNA fingerprinting, metagenomics. Synthetic biology for biotechnological production of novel peptides/ proteins.
FSCN 4131 - Food Quality
(3 cr; Prereq-jr or sr; Student Option; offered Every Fall)
This course is designed to give students an overview of the management systems, statistical procedures, and regulatory requirements involved with producing quality food and ingredients. The course material includes risk assessment and management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, and food and drug laws. The course is intended primarily for upper-division undergraduates majoring in food science.
FSCN 4291 - Independent Study
(1 cr [max 4]; Prereq-Undergrads, instr consent; Student Option; offered Every Fall, Spring & Summer; may be repeated for 4 credits)
Individual lab or library research in an area related to food science or nutrition.
FSCN 4311 - Chemical Reactions in Food Systems
(2 cr; Prereq-4112, 4312W; Student Option; offered Every Spring)
Chemical structure of major food constituents, carbohydrates, lipid, and proteins. Reaction/interaction pathways. Function within complex food matrix under various storage/processing conditions.
FSCN 4312W - Food Analysis [WI]
(4 cr; Prereq-FSCN 4112; Student Option; offered Every Fall)
Equivalent courses: was FSCN 4312 until 05-SEP-00
The course covers major analytical tools needed for any investigation in food science and technology, whether by the food industry, governmental agencies, or universities. Specifically, the course covers: application of quantitative and qualitative physical, chemical, and instrumental methods used for analysis and examination of food constituents, ingredients, and products; sensory evaluation techniques; and evaluation of methods and interpretation of results. The course covers methods used for: compositional analysis of foods; chemical characterization of foods and food constituents; and spectroscopic, chromatographic, and spectrometric analysis used for the detection, identification, and quantification of food macro- and micro- components. In this course the students will learn to identify the appropriate methods of analysis based on the investigation purpose, either nutrition labeling, quality control, product development, or scientific research.
FSCN 4334 - Food Processing Fundamentals I
(3 cr; A-F only; offered Every Fall; may be repeated for 6 credits)
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives). Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing, and extrusion.
FSCN 4335 - Food Processing Fundamentals II
(3 cr; A-F only; offered Every Spring)
Food processing fundamentals (add heat, remove heat, remove water, add barriers, and add preservatives). Overview energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration, and packaging. Energy in food processing and pilot plant design. Wastewater treatment.
FSCN 4349 - Food Science Capstone
(2 cr; Prereq-4112, 4121, 4131, 4312, 4332, BBE 4744, Food Science Major, senior; A-F only; offered Every Fall & Spring)
Planning of process or product development project. Defining goals, preparing/following time line, reviewing literature, coordinating with experts, procuring supplies, writing progress reports. Determining ingredient specifications, lab/pilot plant production. Chemical, microbiological, sensory testing. Oral/written presentations.
FSCN 4451 - Food Marketing Economics [WI]
(3 cr; Student Option; offered Every Fall)
Equivalent courses: was APEC 4451W until 05-SEP-17, was APEC 4451W until 16-JAN-01, was APEC 4451 until 16-JAN-01
Economics of food marketing in the United States. Food consumption trends; consumer food behavior; marketing strategies; consumer survey methodology; food distribution and retailing system; food policy issues related to food marketing. Individual and group projects.
FSCN 4482 - Sensory Evaluation of Food Quality
(2 cr; A-F only; offered Every Spring; may be repeated for 4 credits; may be repeated 2 times)
Fundamentals of sensory perception. Test designs and methods used in studying the sensory qualities of foods and consumer responses to foods. This course includes six, 1-hour tasting sessions, six, 1-hour data analysis sessions and weekly 50-minute classroom activities.
FSCN 4612W - Advanced Human Nutrition [WI]
(4 cr; Student Option; offered Every Fall & Spring)
Equivalent courses: was FSCN 4612 until 04-SEP-18
Advanced study of digestion/absorption of nutrients. Research techniques in nutrition, including human/epidemiological studies. Health promotion, disease prevention theories. Non-Enforced Prerequisites: FSCN 1112, CHEM 1062 and CHEM 1066 Enforced Prerequisites (students cannot register without the following): BioC 3021 or PHSL 3051 or ANSC 3301 or BIOL 3211 or Instructor Consent
FSCN 4613 - Experimental Nutrition
(2 cr; Student Option; offered Every Spring)
This is a laboratory course focused on biochemical methods for determining nutritional status. This course uses biological samples from the students themselves as the source material. In this course, students will develop a better understanding of the usefulness and limitations of the biochemical methods, as well as the principles behind the procedures and instruments used. Students will also expand their nutrition knowledge, improve their lab skills, develop their scientific writing abilities, and exercise their problem solving skills. Prerequisites: BIOC 3021, STAT 3011, Nutrition Major, or Instructor Consent
FSCN 4614W - Community Nutrition [SOCS WI DSJ]
(3 cr; A-F only; offered Every Spring)
Equivalent courses: was FSCN 4614 until 17-JAN-17
Nutrition risks associated with different age, sex, ethnic, and socioeconomic groups. Community needs assessment. Program planning and evaluation. Programs developed to address the needs and interests of people at different stages of the life cycle, ethnic or cultural backgrounds, and literacy levels.
FSCN 4621 - Nutrition and Metabolism
(4 cr; Prereq-FSCN 4612, BIOC 3021; ANSC 3301 or PHSL 3051; Student Option; offered Every Fall)
Equivalent courses: was FSCN 4621W until 04-SEP-18
Carbohydrate, lipid, protein metabolism. Uses systems/holistic approach to emphasize how metabolic pathways interrelate.
FSCN 4622 - Nutritional Toxicology, the basic science of diet-related toxicants
(3 cr; Prereq-BIOC 3021; designed for students majoring in [nutrition or food science or toxicology ]; A-F only; offered Every Spring)
Equivalent courses: NUTR 5627
Concepts of toxicology. Molecular mechanism behind dietary chemical-induced toxicities. Impact/risk of dietary chemicals for human health.
FSCN 4664 - Senior Capstone: Becoming a Registered Dietitian
(1 cr; Prereq-[4665 or concurrent registration is required (or allowed) in 4665], Nutrition/dietetics subplan of nutrition major or instr consent; S-N or Audit; offered Every Fall)
Preparation for advancement in career as registered dietitian, including completion of dietetic internship application. Current issues in dietetics.
FSCN 4665 - Medical Nutrition Therapy I
(3 cr; Prereq-FSCN 4612, PHSL 3051, BIOC 3021; A-F or Audit; offered Every Fall)
Equivalent courses: was NUTR 5065 until 03-SEP-24
Nutrition care process, with a focus on nutrition assessment and support, and on pathophysiology, management, and nutrition care of disease and injury, e.g. gastrointestinal (GI), pancreatic, hepatic, and pulmonary disorders; surgery/trauma/burns; and cancer.
FSCN 4666 - Medical Nutrition Therapy II
(3 cr; Prereq-FSCN 4665, FSCN 4612, PHSL 3051, BIOC 3021; A-F or Audit; offered Every Spring)
Equivalent courses: was NUTR 5066 until 21-JAN-25
Nutrition care process, with a focus on pathophysiology, management, and nutrition care of diabetes mellitus, cardiovascular disorders, renal disorders, and obesity.
FSCN 4732 - Food and Nutrition Management
(3 cr; Prereq-3732; A-F or Audit; offered Every Spring)
Financial and human resource management applied to a variety of business and institutional settings. Field trips may be required.
FSCN 5122 - Food Fermentations and Biotechnology
(2 cr; Prereq-MICB 3301, BIOL 4003; Student Option; offered Every Fall)
Major food fermentations important for today's food industry, with particular focus on microbiological components. Fermentations cover all major commodity food groups of dairy, cereal, meat, vegetables, fruits.
FSCN 5123 - Molecular Biology for Applied Scientists
(1 cr; Prereq-MicB 3301 or FScN 2021 or instr consent; A-F only; offered Every Fall)
Half semester course. Two hours per week for 8 weeks. Basics of molecular biology/how it has been used for biotechnological applications. Origins of molecular biology from discovery of DNA as inheritance material within cells to advent of gene cloning/sequencing technologies.
FSCN 5131 - Food Quality for Graduate Credit
(3 cr; Prereq-Food Science Grad Student Student may select grading basis if instructor approves. A-F registration is required for class to count toward degree.; Student Option; offered Every Fall)
Management systems, statistical procedures, regulatory requirements involved with producing quality food/ingredients. Risk assessment/management, good manufacturing practices, hazard analysis critical control point (HACCP), statistical methods for process control, total quality management, food/drug laws.
FSCN 5312 - Food Analysis
(4 cr; Prereq-4112, STAT 3011; A-F or Audit; offered Every Fall)
Analytical tools needed for investigation in Food Science/Technology, whether by food industry, governmental agencies, or universities. Application of quantitative/ qualitative physical, chemical/instrumental methods used for analysis/examination of food constituents. Sensory evaluation techniques, evaluation of methods/interpretation of results.
FSCN 5334 - Food Processing Fundamentals I
(3 cr; Student Option; offered Every Fall)
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview of mass and energy balances for food process design, fundamentals of fluid flow, heat transfer as applied to food process unit operations such as pumping, heat exchangers, thermal processing, dehydration, refrigeration, freezing and extrusion. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
FSCN 5335 - Food Processing Fundamentals II
(3 cr; Student Option; offered Every Spring)
Food processing fundamentals (add heat, remove heat, remove water, add barriers and add preservatives) Overview, energy requirement in food processing, food process plant design, mass transfer fundamentals, mass transfer operations including size reduction, agglomeration, membrane filtration and packaging. Energy in food processing and pilot plant design. Wastewater treatment. Two lecture periods (50 min each) and one laboratory (105 min each) period each week.
FSCN 5461 - Food Packaging
(2 cr; Prereq-1102, 3102, Phys 1102 or Phys 1302; Student Option; offered Fall Odd Year)
Materials, principles, and procedures of packaging as they apply to food products. Emphasis is on consumer products, but the principles also apply to bulk and institutional foods and ingredients.
FSCN 5481 - Sensory Evaluation of Food Quality
(2 cr; Prereq-3102, STAT 3011; Student Option; offered Periodic Spring)
Equivalent courses: was FSCN 4341 until 04-SEP-01
Fundamentals of sensory perception. Test designs and methods in studying sensory qualities of foods. Issues in sensory evaluation. Group research project.
FSCN 5521 - Flavor Technology
(2 cr; Prereq-4112; Student Option; offered Spring Even Year)
Overview of flavor chemistry/related technology. Analytical techniques, mechanisms of flavor development (chemical/ biogenesis), off-flavors, industrial production/application of food flavorings.
FSCN 5531 - Grains: Introduction to Cereal Chemistry and Technology
(2 cr; Prereq-Biol 1009, Chem 1022 or Graduate Student ; Student Option; offered Periodic Fall & Spring)
Origins, structure, biochemistry, and cellular properties of major cereal grains as they relate to primary processing (milling) and secondary processing (production of cereal products).
FSCN 5541 - Dairy Product Chemistry and Technology
(2 cr; Prereq-3102, 4112, Food Science major, upper division undergraduate or graduate student; Student Option; offered Fall Odd Year)
Designed for upper division Food Science undergraduate/graduate students. Physiology of milk production in ruminants. Resulting composition. Chemical, physical, microbiological properties of milk components. How milk products are manufactured.
FSCN 5601 - Management of Eating Disorders
(3 cr; Prereq-Junior, senior or graduate student in nutrition or health related program or instructor consent.; Student Option; offered Every Fall & Spring)
Etiology, occurrence, course, treatment, prevention of eating disorders from multidisciplinary perspective. Roles and responsibilities of eating disorder treatment team members of varying types across various treatment milieus.
FSCN 5993 - Directed Study
(1 cr [max 4]; Prereq-department consent, instructor consent, no more than 6 credits of directed study counts towards CFANS major requirements. ; Student Option; offered Every Fall, Spring & Summer; may be repeated for 6 credits; may be repeated 6 times)
A course in which a student designs and carries out a directed study on selected topics or problems under the direction of a faculty member; eg, literature review. Directed study courses may be taken for variable credit and special permission is needed for enrollment. Students enrolling in a directed study will be required to use the University-wide on-line directed study contract process in order to enroll.
FSCN 5994 - Directed Research
(1 cr [max 4]; Prereq-department consent, instructor consent, no more than 6 credits of directed research counts towards CFANS major requirements. ; Student Option; offered Every Fall, Spring & Summer; may be repeated for 6 credits; may be repeated 6 times)
An opportunity in which a student designs and carries out a directed research project under the direction of a faculty member. Directed research may be taken for variable credit and special permission is needed for enrollment.Students enrolling in a directed research will be required to use the University-wide on-line directed research contract process in order to enroll.
FSCN 8001 - Orientation to the Food Science Graduate Program
(2 cr; S-N only; offered Every Fall)
This course will serve as an orientation to the Food Science Graduate Program. Topics will include planning your degree completion; using library resources to conduct and write a literature review; understanding research ethics; critically reviewing literature; improving soft skills, being aware of extracurricular activities, internships, and career options for graduate students; and a presentation of your research topic.
FSCN 8224 - Advanced Food Processing
(3 cr; Student Option; offered Every Fall)
Research advances in food process design and development in conventional food process operations, such as thermal processing, refrigeration, and freezing, and also in novel food process operations, such as high pressure processing, pulsed electric field processing, ultrasound assisted processing, etc. ? Process simulation for food processing system optimizations and procedures for optimizing formulations. Two lecture periods (75 min each) each week.
FSCN 8310 - General Seminar
(1 cr; Prereq-instr consent; S-N or Audit; offered Every Fall & Spring; may be repeated for 2 credits; may be repeated 2 times)
Presentations by faculty, graduate students, and outside speakers.
FSCN 8314 - Food Materials Science
(2 cr; Student Option; offered Periodic Spring)
Principles of materials science as applied to food processing and product development. Overview of phase transitions, phase and state diagrams of food materials. Discussion of the glassy state in foods, the role of water as plasticizer, and the implications for shelf life and texture. Crystallization in foods. Introduction to molecular dynamics and transport phenomena. Mechanical properties and rheology of concentrated food systems. Application to processes such as freezing, drying, extrusion, spray drying, freeze drying, agglomeration, baking. Use in product development: ice cream and other frozen foods; extruded cereal and protein-based foods; food powders for application in dairy, culinary, instant beverages, nutritional products; cereal bars; baked goods, pasta, etc. Integration and extension of foundational concepts in selected topics, such as in encapsulation and controlled release of bioactives in food, food powders, films and coatings.
FSCN 8318 - Current Issues in Food Science
(2 cr; A-F or Audit; offered Every Spring; may be repeated for 4 credits; may be repeated 2 times)
Current issues in Food Science and how they impact the food industry.
FSCN 8320 - Advanced Topics in Food Science (Topics course)
(1 cr [max 3]; Student Option; offered Periodic Fall & Spring; may be repeated for 6 credits; may be repeated 6 times)
Recent research or special topics.
FSCN 8330 - Research Topics (Topics course)
(1 cr; Student Option; offered Every Fall, Spring & Summer; may be repeated for 6 credits; may be repeated 6 times)
Seminar in which faculty member or group of faculty/graduate students discuss research progress or review/discuss current research literature.
FSCN 8331 - Food Proteins
(2 cr; Prereq-4112, 4312; Student Option; offered Spring Even Year)
Protein biochemistry as applied to food systems/processing. Forces that determine protein structure. Isolation/characterization of food proteins. Structure/function relationships in handling/processing food protein systems.
FSCN 8333 - FTE: Master's
(1 cr; Prereq-Master's student, adviser and DGS consent; No Grade Associated; offered Every Fall, Spring & Summer; 6 academic progress units; 6 financial aid progress units)
(No description)
FSCN 8335 - Carbohydrate Chemistry in Food and Nutrition
(2 cr; Prereq-4112; Student Option; offered Every Spring)
Carbohydrates as food components, their use as food ingredients. Reactions of mono/di/polysaccharides during food processing. Biosynthesis of carbohydrates, their metabolism. Methods in carbohydrate analysis.
FSCN 8336 - Lipid Chemistry and Rancidity of Foods
(2 cr; Prereq-4112; Student Option; offered Periodic Fall)
Chemistry of food lipid oxidation/rancidification. Protective functions of antioxidants.
FSCN 8337 - Flavor Chemistry
(2 cr; Prereq-4111; Student Option; offered Periodic Fall)
Chemistry involved in formation, analysis, and release of flavoring materials in foods.
FSCN 8338 - Antioxidants in Food: Practical Applications
(2 cr; Prereq-4111, Bioc 3021, food chemistry, organic chemistry, biochemistry; Student Option; offered Every Spring)
Mechanisms of antioxidant activities in food systems. Free radical scavengers, hydroperoxide stabilizers, synergists, metal chelators, singlet oxygen quenchers, substance reducing hydroperoxides. Practical applications of antioxidants in various food systems, effect of antioxidants on health/diseases.
FSCN 8391 - Independent Study: Food Science
(1 cr [max 4]; Prereq-instr consent; Student Option; offered Every Fall, Spring & Summer; may be repeated for 6 credits; may be repeated 6 times)
Includes written reports.
FSCN 8444 - FTE: Doctoral
(1 cr; Prereq-Doctoral student, adviser and DGS consent; No Grade Associated; offered Every Fall, Spring & Summer; 6 academic progress units; 6 financial aid progress units)
(No description)
FSCN 8666 - Doctoral Pre-Thesis Credits
(1 cr [max 6]; Prereq-Doctoral student who has not passed prelim oral; no required consent for 1st/2nd registrations, up to 12 combined cr; dept consent for 3rd/4th registrations, up to 24 combined cr; doctoral student admitted before summer 2007 may register up to four times, up to 60 combined cr; No Grade Associated; offered Every Fall, Spring & Summer; may be repeated for 12 credits; may be repeated 2 times)
tbd
FSCN 8777 - Thesis Credits: Master's
(1 cr [max 18]; Prereq-Max 18 cr per semester or summer; 10 cr total required [Plan A only]; No Grade Associated; offered Every Fall, Spring & Summer; may be repeated for 50 credits; may be repeated 10 times)
(No description)
FSCN 8888 - Thesis Credit: Doctoral
(1 cr [max 24]; Prereq-Max 18 cr per semester or summer; 24 cr required; No Grade Associated; offered Every Fall, Spring & Summer; may be repeated for 100 credits; may be repeated 10 times)
(No description)

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