 | Select the Course Number to get further detail on the course. Select the desired Schedule Type to find available classes for the course. The Schedule Type links will be available only when the schedule of classes is available for the selected term. |
| FS 16100 - Science Of Food |
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Credit Hours: 3.00. Chemical and physical properties of foods; issues pertaining to safety, food-diet-health relationship; government regulations pertaining to food safety, quality and additives; preservation techniques and transformation of agricultural commodities to food products; Food facts, myths, and practices that are important for making intelligent food decisions. Course may also be offered for dual credit with cooperating Indiana high schools upon documented approval by the Department of Food Science.
0.000 OR 3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Individual Study, Lecture, Recitation All Sections for this Course Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Credit By Exam, Lower Division, GTC-Science, Tech & Society, UC-Science, Tech & Society May be offered at any of the following campuses: Concurrent Credit West Lafayette |
| FS 16200 - Introduction To Food Processing |
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Credit Hours: 1.00. Application of introductory food science principles (e.g. food chemistry, food microbiology, and unit operations) to food processing; emphasis will be placed on food formulation, pilot-scale process design, and resulting food quality. May require class trips.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Credit By Exam, Lower Division May be offered at any of the following campuses: West Lafayette |
| FS 16300 - Introduction To Fermentation Sciences |
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Credit Hours: 3.00. This course will provide an overview of the use of microorganisms in the food, pharmaceutical and chemical industries. The course will introduce fundamental concepts associated to the microbiological transformation of various substrates to produce desirable products such as foods, beverages, pharmaceuticals or chemical compounds. As an introductory course, the scientific principles of fermentation processes will be gradually introduced through the analysis of familiar fermented food products, such as bread, cheese, beer, wine, cocoa, coffee, etc. Once the fundamental concepts are learned, examples of advanced fermentation technology for production of pharmaceutical products and fine chemicals will be presented.
3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Lower Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Explain the role of microorganisms in the transformation of various substrates into desirable products. 2. Identify the type of microorganism (bacteria, yeast or mold) involved in the production of various fermented foods and beverages. 3. Explain the impact of environmental processing conditions (T, pH, aw, O2) on microbial growth. 4. Recognize the similarities across a wide variety of products made through fermentation. |
| FS 24500 - Food Packaging |
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Credit Hours: 1.00. Elements of packaging science and technology applied to preservation, distribution, and marketing of food products; packaging materials; principles of diffusion and permeability; procedures for developing, evaluating, and testing food packages; packaging requirements for specific types of foods; other special topics of current interest.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Lower Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Appreciate the important role that packaging plays in today's sophisticated food processing operations, its effect on final product quality and self-life, and its influence on distribution methods and marketing related decisions. 2. Understand the basic packaging materials and the technology to produce food packages. 3. Understand basic concepts of diffusion, permeation, and migration, especially as they relate to package properties, food quality, and product shelf-life. 4. Develop general guidelines for selecting appropriate packaging materials to fit the needs of specific food products. 5. Have a general appreciation of the methods used to test and evaluate packaging materials for specific properties and whole containers for integrity, suitability, and overall performance. 6. Intelligently discuss current food packaging related topics (i.e. package degradability/recyclability, tamper evident/proof packaging, modified atmosphere packaging, aseptic packaging, microwaveable packaging, etc.) |
| FS 27500 - Honors Course - Lower Division |
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Credit Hours: 1.00 to 4.00. Utilized to offer a new honors course for a maximum of three years. Variable title, credit, and instructional type. Course may be repeated for credit if content and titles are different. Offered primarily to first- and second-year students. Courses offered must be approved by instructor and College of Agriculture Honors Committee. Permission of instructor required. Typically offered Fall Spring Summer.
1.000 TO 4.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Individual Study, Laboratory, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Honors, Lower Division, Variable Title May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated for a maximum of 12 credits Learning Outcomes: 1. Have critical thinking. 2. Have communication. 3. Have cultural understanding. 4. Know civic responsibilities. 5. Have professional preparation. 6. Know scientific principles. 7. Know social science principles. 8. Able to teamwork. |
| FS 29100 - Special Assignments |
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Credit Hours: 1.00 to 3.00. Open to primarily freshmen and sophomores who desire to study special problems in science not covered in regular coursework. May be repeated for credit with instructor permission. Permission of instructor required.
1.000 TO 3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Individual Study, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Credit By Exam, Lower Division, Variable Title May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated an unlimited number of times |
| FS 29199 - Cooperative Experience I |
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Credit Hours: 0.00. Professional experience in food science. Program coordinated by school with cooperation of participating employers. Students submit summary report and company evaluation. Professional Practice students only. Permission of department required.
0.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Experiential Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Coop, Full-Time Privileges, Lower Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Apply knowledge to identifying and solving problems in the professional context. 2. Advance skills related to professional preparation, critical thinking, problem solving, communication, and team work. 3. Increase understanding of the profession and practice, basic industry principles, and principles and practice of ethical responsibility in professional work. |
| FS 29299 - Cooperative Experience II |
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Credit Hours: 0.00. Professional experience in food science. Program coordinated by school with cooperation of participating employers. Students submit summary report and company evaluation. Professional Practice students only. Permission of department required.
0.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Experiential Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Coop, Full-Time Privileges, Lower Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Apply knowledge to identifying and solving problems in the professional context. 2. Advance skills related to professional preparation, critical thinking, problem solving, communication, and team work. 3. Increase understanding of the profession and practice, basic industry principles, and principles and practice of ethical responsibility in professional work. |
| FS 29800 - Sophomore Seminar |
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Credit Hours: 1.00. Current food science issues will be discussed by students, staff, and guest speakers. Career planning and improvement of communication skills will be emphasized.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Lower Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Construct a professional resume that includes educational background and experience. 2. Construct a professional cover letter in reference to a job posting. 3. Demonstrate the ability to professionally answer interview questions in an interview setting. 4. Demonstrate the ability to present information with PowerPoint software. 5. Identify your Myers Briggs personality profile. 6. Explore some current issues in the food industry. 7. Plan your coursework for each semester through graduation. |
| FS 33000 - Culinary Arts For The Food Scientist |
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Credit Hours: 2.00. Course bridges the gap between culinary arts and product development. It includes real-world case studies of science-based food product development by industry specialists on commercial development. In addition there are hands-on applications of textbook culinary arts topics under the direct supervision of the specialists.
0.000 OR 2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Acquaint students with terms used by culinary professionals, so they may communicate clearly with them. 2. See and practice preparation methods for a variety of food products, both commercially and as would be done by an expert chef. 3. Demonstrate the concept of Gold Standard foods. 4. See how different preparation methods can affect the final quality and consumer acceptance of various food products. 5. Learn how commercial food preparation methods differ from home preparation. 6. Learn how culinary professionals and food scientists work together to develop new food products. |
| FS 34000 - Introduction To Food Law And Regulations |
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Credit Hours: 1.00. This course will cover basic knowledge and familiarity of the principal law and regulations governing raw and processed foods. Class meets during weeks 1-5.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. To gain a basic knowledge and familiarity of the principal laws and regulations governing raw and processed foods. 2. To develop an understanding of the law's core - adulteration and misbranding. 3. To learn basic food labeling and health claim regulations. 4. To obtain a working knowledge of US food law and promulgated regulations, current issues concerning food regulations, and how to obtain further information for specific regulatory problems. |
| FS 34100 - Food Processing I |
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Credit Hours: 2.00. Applications of the fundamentals of food engineering, microbiology, and chemistry to methods of food processing and preservation; emphasis will be on processing concepts, preparation for food processing, food formulation, and thermal processing.
2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Explain the sources of variability of raw food materials and their impact on food processing operations. 2. List and describe the major methods covered in class to control deterioration and spoilage in foods. 3. Identify the conditions under which important pathogens are commonly inactivated, killed, or made harmless in foods. 4. Identify conditions including sanitation practices under which microorganisms are commonly inactivated, killed, or made harmless in foods. 5. Demonstrate use mass and energy balances for a food process. 6. Explain the transport processes and unit operations involved in processing a particular food. 7. Identify the principles and current practices of processing techniques and the effects of processing parameters in product quality. 8. Predict changes in food quality during storage or processing. 9. Understand the requirements for water utilization and waste management in food and food processing. |
| FS 34200 - Food Processing I Laboratory |
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Credit Hours: 1.00. This laboratory course applies food engineering principles and thermal processing methods for production of safe and high-quality foods. The course will include applications of mathematics and physics principles in food processing operations, engineering problem-solving exercises and laboratory demonstrations. Engineering concepts such as heat transfer, fluid flow, mass and energy balances applied to various food systems will be a major portion of this laboratory.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Apply mathematical principles to food processing application. 2. Demonstrate an understanding of energy, heat transfer and fluid flow principles. 3. Apply engineering principles to thermal processing of foods. 4. Identify conditions under which microorganisms are commonly inactivated, killed, or made harmless in foods including pasteurization, sterilization, and aseptic processing. 5. Demonstrate use mass and energy balances for a food process. |
| FS 36100 - Food Plant Sanitation |
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Credit Hours: 1.00. Relation of food-plant sanitation to good manufacturing practices and regulations affecting sanitation; organization of a food-plant sanitation program; sanitary building and equipment construction; selection of cleaning, sanitizing, and pesticidal compounds; water, air, and waste treatment; food storage and transportation.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette |
| FS 36200 - Food Microbiology |
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Credit Hours: 3.00. Microbiology of foods, with emphasis on the conditions for growth of microorganisms and degradation of food components, preservation methods, use of Hazard Analysis and Critical Control Point (HACCP) concepts, and microorganisms associated with foodborne illness, and modern detection methods.
3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Students should be able to identify the major components of food that affect microbial growth, to identify degradation in foods when microorganisms grow. 2. Students will be able to explain how preservations methods affect microbes in food, to explain major foodborne pathogens and under what conditions they thrive, to use microbiological information and molecular techniques to solve practical problems of the food industry. |
| FS 36300 - Food Microbiology Laboratory |
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Credit Hours: 2.00. Classic and molecular methods for enumerating, isolating, and identifying spoilage, fermentative, and pathogenic food microorganisms in food systems.
2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Perform proper aseptic technique. 2. Sample foods for microbial analyses. 3. Test food products for common microorganism. 4. Interpret data obtained from microbiological analysis. 4. Understand basic molecular techniques used to identify foodborne pathogens. |
| FS 36800 - Dairy Products |
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Credit Hours: 2.00. Scientific and technical aspects of procurement, processing, packaging, and quality control of milk products and frozen dairy foods. Emphasis is placed on process unit operations.
2.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette |
| FS 36900 - Dairy Products Laboratory |
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Credit Hours: 1.00. Practical laboratory applications of processing, packaging, and quality control of fluid milk products and frozen dairy foods. May require field trips. Students are responsible for providing their own laboratory coats. Permission of instructor required.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette |
| FS 37200 - Fermentation Microbiology |
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Credit Hours: 3.00. This course explores the principles underlying the design of microbes for their use in biotechnological applications. This project-based course will teach students fundamental molecular biology techniques, important parameters for strain selection and genetic engineering, and reactor design and operation in bioprocessing. Additionally, this course will cover today's diverse bioengineering goals and tools and the role of microbial biotechnology in society.
3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Articulate the concept of microbial cell factories and the relationship of microorganisms to food and industrial fermentations. 2. Identify genetic and environmental approaches to control the products, rate, and yield of bioconversion. 3. Understand microbial metabolic pathways and how they are engineered. 4. Design genetic strategies to engineer microbes. 5. Read primary literature relevant to fermentation biotechnology. |
| FS 37300 - Fermentation Microbiology Laboratory |
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Credit Hours: 2.00. The course provides a laboratory-based experiential learning experience with the learning of fundamental aspects of genetic, physiological and substrate manipulation to achieve product formation in industrial microbes.
2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Understand the genetic manipulation and physiological factors involved in successful fermentation approaches. 2. Apply various methods of monitoring growth of various bioreactor formats. 3. Manipulate and correlate growth with yield of organisms and products. 4. Identify the basic problems which cause fermentation processes to fail and understand the reasons for failure. 5. Create and troubleshoot a simple fermentation process. |
| FS 38000 - Fermented Food Products |
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Credit Hours: 1.00. This course will allow students to learn and integrate concepts from microbiology, biochemistry, and processing used in the production of representative fermented food products. Students will learn how to design and make specific fermented foods.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Explain the role of specific microorganisms (lactic acid bacteria, yeasts) in the transformation of specific substrates into fermented food products. 2. Explain the chemical and biochemical changes whereby specific substrates are converted into fermented foods. 3. Understand the interdisciplinary nature of fermentative processes by integrating food safety, nutrition, microbiology, economic, and regulatory considerations in process design. 4. Design a laboratory scale process to produce a fermented food product of their choice. |
| FS 38100 - Industrial Fermentation Products |
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Credit Hours: 1.00. Industrial Fermentation Products introduces students to microbial fermentations employed in the biofuels and fine chemicals industry and their role in the larger bioeconomy. Students will be introduced to diverse final products, technical challenges in the sector, and the individuals and companies working to solve them. We end our five-week module with a field trip to a local biorefinery plant.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Identify the key products of industrial fermentations and their markets. 2. Articulate the major technical and economic challenges facing the industrial fermentations sector. 3. Research and understand fermentation production processes for a specific molecule of interest. 4. Interact with fermentation scientists in the biofuels, biochemicals, and polymers sector. |
| FS 38300 - Fermented Beverage Products |
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Credit Hours: 1.00. This course will allow students to learn and integrate concepts from microbiology, biochemistry, and processing used in the production of representative fermented beverages. Students will learn how to design and make specific fermented beverages. Must be 21 years of age or order. Permission of department required.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Explain the role of specific microorganisms (lactic acid bacteria, yeasts) in the transformation of specific substrates into fermented beverages. 2. Explain the chemical and biochemical changes whereby specific substrates are converted into fermented beverages. 3. Understand the interdisciplinary nature of fermentative processes by integrating food safety, nutrition, microbiology, economic, and regulatory considerations in process design. 4. Design a laboratory scale process to produce a fermented beverage of their choice. |
| FS 39000 - Food Science Cooperative Work Experience |
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Credit Hours: 0.00. Supervised professional experiences in the food science industry. Programs must be preplanned and conducted under the direction of the departmental coordinator with the cooperation of an employer. Students must submit a summary report. Permission of department required.
0.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Experiential Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Coop, Full-Time Privileges, Upper Division May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated an unlimited number of times |
| FS 39399 - Cooperative Experience III |
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Credit Hours: 0.00. Professional experience in food science. Program coordinated by school with cooperation of participating employers. Students submit summary report and company evaluation. Professional Practice students only. Permission of department required.
0.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Experiential Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Coop, Full-Time Privileges, Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Apply knowledge to identifying and solving problems in the professional context. 2. Advance skills related to professional preparation, critical thinking, problem solving, communication, and team work. 3. Increase understanding of the profession and practice, basic industry principles, and principles and practice of ethical responsibility in professional work. |
| FS 39499 - Extensive Cooperative Experience IV |
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Credit Hours: 0.00. Professional experience in food science. Program coordinated by school with cooperation of participating employers. Students submit summary report and company evaluation. Professional Practice students only. Permission of department required.
0.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Experiential Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Coop, Full-Time Privileges, Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Apply knowledge to identifying and solving problems in the professional context. 2. Advance skills related to professional preparation, critical thinking, problem solving, communication, and team work. 3. Increase understanding of the profession and practice, basic industry principles, and principles and practice of ethical responsibility in professional work. |
| FS 39599 - Extensive Cooperative Experience V |
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Credit Hours: 0.00. Professional experience in food science. Program coordinated by school with cooperation of participating employers. Students submit summary report and company evaluation. Professional Practice students only. Permission of department required.
0.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Experiential Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Coop, Full-Time Privileges, Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Apply knowledge to identifying and solving problems in the professional context. 2. Advance skills related to professional preparation, critical thinking, problem solving, communication, and team work. 3. Increase understanding of the profession and practice, basic industry principles, and principles and practice of ethical responsibility in professional work. |
| FS 40000 - Food Science Study Abroad |
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Credit Hours: 0.00 to 8.00. Utilized to record credits earned through participation in Purdue study abroad programs with cooperating foreign universities.
0.000 TO 8.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Individual Study Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division, Variable Title May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated for a maximum of 8 credits |
| FS 40100 - Fermentation Processing |
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Credit Hours: 2.00. The integration of fermentation core concepts; the application of bioprocess engineering principles to biological systems; topics covering enzyme kinetics, fermentation, downstream processing; and integrated bioprocesses important to industries.
2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Understand applications and solve problems relating to the use of enzymes for industrial bioprocessing. 2. Apply engineering principles to address issues in fermentation processes. 3. Analyze and identify limiting factors in a bioprocess. 4. Explain and solve problems relating to mass and energy balances in biological reactors. 5. Explain how fermentation processing is used in various fields. |
| FS 40200 - Fermentation Processing Laboratory |
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Credit Hours: 1.00. The essential concepts of industrial bioprocessing with a focus on the physiology of fermentation; a series of laboratory experiments that follow value-adding processes from conception to completion.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Learn laboratory techniques, to design and conduct experiments, and to analyze and interpret data. 2. Design appropriate bioreactor models based upon bioproducts and other process criteria. 3. Conduct fermentation experiments with process optimization and scale-up. 4. Model the growth of microorganisms in batch, fed-batch, and continuous flow processes. 5. Gain an overview of the fermentation industry. |
| FS 43100 - Physical Chemistry For Food And Agriculture |
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Credit Hours: 3.00. Introduction to the principles of physical chemistry applied to food and agricultural materials. Topics: state of matter, work, heat, enthalpy, entropy, free energy, phase equilibrium and transitions, chemical equilibrium, chemical kinetics, surfaces, and introduction to macromolecules, transport and spectroscopy. Examples and problems taken from the agricultural sciences. Teaches functional properties in terms of structure, energetics, and dynamics. Offered in odd-numbered years.
3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette |
| FS 43500 - Sensory Science |
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Credit Hours: 1.00. Introduction to the fundamental concepts and practices of sensory analysis of food products. Technical aspects of planning and conducting human sensory panels on food products including analysis and interpretation of collected data. Course meets weeks 1-8.
0.000 OR 1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Solve typical sensory problems occurring in the food industry. 2. Conduct sensory testes, analyze and interpret the results. 3. Write a report and executive summary of the findings. |
| FS 44200 - Food Processing II |
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Credit Hours: 2.00. Study of food processing and preservation methods based on the integrated knowledge of microbiology, chemistry, and food engineering; emphasis will be on temperature reduction, water activity, concentration, dehydration, irradiation, and extrusion.
2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Have sufficient knowledge of food chemistry to control reactions in foods. 2. Understand the major chemical reactions that limit shelf-life of foods. 3. Identify the conditions under which the important pathogens are commonly inactivated, killed, or made harmless in foods. 4. Understand the principles involving food preservation via fermentation processes. 5. Be able to identify the conditions, including sanitation practices under which the important pathogens and spoilage microorganisms are commonly inactivated, killed, or made harmless in foods. 6. Explain the spoilage and deterioration mechanisms in foods and methods to control deterioration and spoilage. 7. Understand the principles that make a food product safe for consumption. 8. Be able to use mass and energy balances for a given food process. 9. Explain the unit operation required to produce a given food product. 10.Understand the principles and current practices of processing techniques and the effects of processing parameters on product quality. 11.Be able to apply and incorporate the principles of food science in practical, real-world situations. 12.Define a problem, identify causes and possible solutions, and make thoughtful recommendations. 13.Work effectively on a team project. |
| FS 44300 - Food Product Design (Capstone) |
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Credit Hours: 3.00. Teams develop a new product from concept through marketing. Final case study defense is presented to faculty and peers. Classes include guest lectures from the food industry.
0.000 OR 3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Apply fundamental aspects of food chemistry, microbiology, food safety, nutrition, processing and packaging in the design and develop a new product from market concepts to practical prototype. 2. Apply knowledge food ingredient sourcing and functionality to the product development process. 3. Understand the basics of project management in the context of group projects. 4. Develop insight into bench top to pilot scale prototyping of food products. 5. Apply statistical principles through process control, experimental design and assessment of experimental data. 6. Have an appreciation for factors impacting product shelf-life and methods to control spoilage. 7. Intelligently discuss current topics in food science and trends that impact the food industry. |
| FS 44400 - Statistical Process Control |
|
Credit Hours: 1.00. Basic concepts and techniques of solving quality problems and assuring the quality of production processes; emphasis is on quality improvement programs, problem-solving tools, control charts for variables and attributes, process capability analysis, and sampling methods. Course meets during weeks 6-10.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette |
| FS 44600 - Food Process Automation |
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Credit Hours: 2.00. Practical and descriptive aspects of automatic control of food manufacturing processes. Use of control systems simulation; tuning of control loops; sensors; data acquisition and transmission; simple statistical process control. Students will have hands-on experience in the pilot lab. Intended for non-engineers. Offered in odd-number years.
0.000 OR 2.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette |
| FS 44700 - Food Processing II Laboratory |
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Credit Hours: 1.00. This lab is designed to build upon fundamental concepts associated with the preservation and processing of various food products. Concepts to be covered include water activity, dehydration (drum, spray and freeze drying), frying, high pressure, microwave and ohmic heating. The focus of this lab will be hands-on production of various food products and the demonstration of fundamental food processing unit operations and calculations related to each preservation method.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Perform experiments using appropriate food processing unit operations to create various food products. 2. Write a lab report that includes analysis and interpretation of the results. 3. Work on a project team to duplicate a commercial food product and present the finding of the project in an oral and written report. |
| FS 45300 - Food Chemistry |
|
Credit Hours: 3.00. Application of fundamental laws and concepts of chemistry, physics, and biology to the properties, composition, and storage of foods.
3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Understand the importance of food chemistry and the relationship of food chemistry to other food science areas. 2. Understand the structures and functions of major food components, including water, proteins, carbohydrates, lipids, vitamins, and minerals. 3. Understand major reactions occurring with macronutrients (water, proteins, carbohydrates, lipids) in foods and impacts on shelf-life. 4. Identify the major components and reactions occurring in major food groups, including fruits, vegetables, grains, legumes, red meats, poultry, eggs, fish, and shellfish. 5. Be able to describe types and uses of basic sensory tests. 6. Be able to identify functions of most or all ingredients listed on the ingredient label of a food product. 7. Be able to discuss alternative ingredient choices for food products. 8. Be able to write a scientific abstract using IFT formatting. |
| FS 45400 - Food Chemistry Laboratory |
|
Credit Hours: 1.00. Laboratory to demonstrate application of fundamental laws and concepts of chemistry, physics, and biology to the properties, composition, and storage of foods.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Performance of the students' progress will be evaluated by 7 lab reports and 3 in-class problem solving activities. |
| FS 45500 - Cereal Chemistry And Processing |
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Credit Hours: 1.00. Cereal grain structure, chemical and functional properties, and nutritional aspects related to grain milling and processing. Cereal processing covers dry and wet milling, brewing, baked products, pasta, breakfast cereals, snack foods, and traditional cereal foods from other countries. (Offered in even-numbered years.)
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. To gain a fundamental knowledge and familiarity of the chemistry of cereal grain components and the major cereals processed to consumer products. 2. Have a working knowledge of the relationship between chemical structures, interactions and processing. |
| FS 46700 - Food Analysis |
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Credit Hours: 3.00. Application of quantitative and qualitative physical, chemical, and instrumental methods of analysis to the examination of food products; evaluation of methods for specific applications.
3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Describe the principles of the official and rapid methods of analysis for the following food components: moisture, ash, fat, and protein. 2. Select and justify the use of: (for any given food product) a) an official method, and b) a rapid method of analysis for the following food components: moisture, ash, fat, and protein. 3. Describe the principles of the method(s) of analysis for the following food components or properties: individual sugars, starch, total dietary fiber, individual minerals, oxygen demand, texture, color, lipid oxidation, lipid saturation, titratable acidity, extraneous matter, protein nutritional quality, protein functional properties. 4. Explain the principles and applications of the following techniques in food analysis: chromatography, electrophoresis, spectroscopy, spectrometry, immune-based assays, enzymatic assays, animal assays. 5. Identify government regulations that dictate industrial standard practices of food analysis. |
| FS 46900 - Food Analysis Laboratory |
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Credit Hours: 2.00. Practical laboratory applications of food analysis, including relevant calculations using data gathered and interpretation of data. (Intended for upper-division students.)
2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Demonstrate practical proficiency in a food analysis laboratory, including relevant calculations using data gathered. |
| FS 47000 - Wine Appreciation |
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Credit Hours: 3.00. A study of wine production and marketing principles with an emphasis upon 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.
3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Understand the nature of wine - its production, history, uses and related responsibilities. 2. Develop the ability to recognize different classes, types, and origins of wines. 3. Learn proper etiquette and tasting techniques. 4. Gain direct experience, both individually and as part of a team, in adopting these manners and methods. |
| FS 47500 - Honors Course - Upper Division |
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Credit Hours: 1.00 to 4.00. Utilized to offer a new honors course for a maximum of three years. Variable title, credit, and instructional type. Course may be repeated for credit if content and titles are different. Offered primarily to third- and fourth-year students. Courses offered must be approved by instructor and College of Agriculture Honors Committee. Permission of instructor required. Typically offered Fall Spring Summer.
1.000 TO 4.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Individual Study, Laboratory, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Honors, Upper Division, Variable Title May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated an unlimited number of times Learning Outcomes: 1. Have critical thinking. 2. Have communication. 3. Have cultural understanding. 4. Know civic responsibilities. 5. Have professional preparation. 6. Know scientific principles. 7. Know social science principles. 8. Able to teamwork. |
| FS 48200 - Food Science Senior Seminar |
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Credit Hours: 1.00. Oral and written reports on selected food science topics.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette |
| FS 48300 - Fermentation Capstone |
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Credit Hours: 3.00. The development of value-added fermentation processes requires a complex blend of technoeconomic and market awareness, resource gathering, strain selection and engineering, reactor optimization and operation, product recovery, and project management skills. Keeping these diverse aspects in balance while managing project timelines is essential to successful fermentation process - that is, one that is both technically and economically successful. This course is organized to develop your knowledge of the diverse inputs into design of microbial fermentation and your ability to apply concepts learned in prior fermentation classes to the design of a fermentation process, integrating microbiology, chemistry and processing with basic marketing and business concepts. Students will be organized into project teams for the semester and challenged to design market, develop, prototype, and scale up a new fermentation. Classes will include guest lectures from experts in the fermentation industry and academia. Project teams will be organized and project leaders selected to manage communication between individual groups and the instructors. Final product concepts will be presented to faculty and peers for evaluation.
0.000 OR 3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Apply and practically integrate fundamental aspect of fermentation microbiology, chemistry, and processing in the design and development of a new value-added process. 2. Understand and navigate the challenges associated with scaling up a benchtop fermentation process. 3. Apply knowledge of factors impacting fermentation design, productivity, yield, and stability to optimize economic value of a process. 4. Generate an "elevator speech" to spur project investment. 5. Manage projects in group contexts. 6. Apply statistical principles in experimental design and assessment of experimental data as it relates to process control and product assessment. 7. Discuss current topics in fermentation science competently. |
| FS 49100 - Special Assignments In Food Science |
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Credit Hours: 1.00 to 3.00. Open primarily to qualified seniors who desire to study special problems in science not covered in regular coursework. Permission of instructor required.
0.000 TO 3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Individual Study, Laboratory, Lecture All Sections for this Course Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Credit By Exam, Upper Division, Variable Title May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated an unlimited number of times |
| FS 49900 - Thesis Research |
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Credit Hours: 1.00 to 6.00. For honors students doing independent research. Permission of instructor required. Typically offered Fall Spring Summer.
1.000 TO 6.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Individual Study Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Honors, Upper Division May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated for a maximum of 6 credits |
| FS 50600 - Commercial Grape And Wine Production |
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Credit Hours: 3.00. (HORT 50600) A study of professional grape growing and wine production with an emphasis on Midwestern climates, adapted varieties, and recommended wine styles. This course is especially intended for upper level undergraduate, or graduate students in the College of Agriculture that have completed basic course work in plant sciences, biology and chemistry. Students will learn the principles of viticulture and enology and the practices of commercial grape growing and wine making. Must be 21 years old. Permission of instructor required.
0.000 OR 3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Individual Study, Laboratory, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Ability to solve a range of real-life production problems. 2. Ability to produce a batch of commercially acceptable wine from vineyard to bottle. |
| FS 53000 - Food Ingredient Technology |
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Credit Hours: 1.00. Identifies functions of ingredients listed on ingredient labels of food products and discusses alternative ingredient choices for food products.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette |
| FS 53100 - Science Of Experimental Cuisine |
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Credit Hours: 3.00. This course brings together culinary arts and the application of food chemistry and ingredient technology principles. Emphasis will be placed on food construction and deconstruction, using common food preparation and molecular gastronomy techniques.
0.000 OR 3.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Laboratory, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Develop and use the vocabulary of a professional chef. 2. Understand and intelligently discuss how cooking works. 3. Demonstrate practical proficiency in food preparation skills. 4. Understand and experience food from farm to fork. 5. Compare and contrast home, culinary/food service, and large food industry food production practices. 6. Use common food preparation and molecular gastronomy techniques to manipulate the structure of food ingredients and finished food products. 7. Describe the fundamental structure-function relationships of food ingredients and how each of the applied techniques alters the ingredient structure and/or function. 8. Explore and control common food-related reactions/interactions including: emulsification, Maillard browning, caramelization, gelatinization, gelation, denaturation. 9. Exemplify the scientific process and inquiry driven research by designing, implementing, and analyzing experiments related to food construction and deconstruction. 10. Design and create food textures and products by manipulating fundamental structure-function relationships of food ingredients, and explain the science of how the foods were constructed. |
| FS 53500 - Aseptic Processing Technologies |
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Credit Hours: 1.00. Overview of aseptic processing and packaging systems; thermal processing and fluid flow in continuous heat exchangers; food microbiology, chemistry, and packaging as applied to aseptic processing. Establishing processes for aseptic processing of liquid and particulate foods.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Describe the chemical reactions that most affect the quality, including how to control and monitor these. 2. Describe the microbiological concerns, and use this knowledge in problem solving. 3. Select appropriate packages and package integrity tests. 4. Understand the heat transfer principles, and calculate thermal processes, lethality flow rate characteristics, and residence time distribution. |
| FS 54100 - Postharvest Technology Of Fruits And Vegetables |
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Credit Hours: 1.00. (HORT 54100) Theoretical and applied aspects of methods being used for enhancing the quality and shelf life of harvested fruits and vegetables. Factors that 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. Meets during weeks 11-15.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette |
| FS 55001 - Food Chemistry |
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Credit Hours: 1.00. Principles and concepts of the effects of heat, light, oxygen, and water activity on chemical reactions and physical events involved in processing, storage, and preparation of food products and their relationships to nutritional quality, organoleptic quality, stability, and safety. Class meets for 5 weeks.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: Students are expected to have a working knowledge of the following topics: 1. Structures and functions of major food components, including water, proteins, carbohydrates, and lipids; Major chemical reactions or structural changes occurring with macronutrients (water, proteins, carbohydrates, lipids) in foods and impacts on shelf-life. 2. Major components and reactions occurring in major food groups, including fruits, vegetables, grains, legumes, red meats, poultry, eggs, fish, and shellfish. 3. Examples of the effects of processing on food constituents and end product quality; Basic principles of dispersed systems: colloids, gels, emulsions, foams; Problem solving using basic food chemistry knowledge. |
| FS 55101 - Food Analysis |
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Credit Hours: 1.00. Principles and applications of chemical, physical, and sensory techniques to analyze foods. Class meets for 5 weeks.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Identify government regulations that dictate industrial standard practices of food analysis. 2. Describe the principles of the official and rapid methods of analysis of the following food components: moisture, ash, fat, protein. 3. For any given food product, select and justify the use of 1) an official, and 2) a rapid method of analysis for the following food components: moisture, ash, fat, protein. 4. Describe the principles of the methods of analysis for the following food components/properties: individual sugars, starch, total dietary fiber, vitamins, individual minerals, oxygen demand, texture, color, sensory evaluation, lipid oxidation, lipid saturation, titratable acidity, extraneous matter, protein nutritional and functional properties. 5. Relate the various analyses discussed in class to quality assurance of specific food products. 6. Explain the principles and applications of the following techniques in food analysis: chromatography, electrophoresis, spectroscopy (including mass spectroscopy and MALDI), enzymatic assays, immuno-based assays. |
| FS 55201 - Nutritional Sciences |
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Credit Hours: 1.00. Study of perspectives on established nutrition knowledge, concepts, and principles pertinent to the field of food science. Contemporary information about diet as it relates to health and safety issues. Controversies regarding nutrients and functional foods. Class meets 5 weeks.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: Students will learn about the scientific principle relevant to: 1. Newly released dietary guideline for Americans 2010, & components in diets and foods. 2. Digestion, absorption and metabolism of macro-nutrients. 3. Digestion, absorption and metabolism of vitamins and minerals frequently used in food processing. 4. Influence of food components on energy balance and body weight management. |
| FS 55301 - Food Microbiology |
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Credit Hours: 1.00. Principles and applications of the microbiology of foods. Focuses on many of the important conditions that may lead to foodborne illness and food spoilage. Structured in three main sections related to foodborne hazards: 1) identification, 2) control and prevention, and 3) detection. Class meets weeks 1-5.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Identify the major components of food that affect microbial growth. 2. Explain major foodborne pathogens and under what conditions they thrive. 3. Use microbiological information and molecular techniques to solve practical problems of the food industry. |
| FS 55401 - Food Processing And Packaging |
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Credit Hours: 2.00. Covers relevant basic engineering concepts and their applications to solve food processing and packaging problems. Key unit operations and regulations or recommended practices for manufacture of a variety of foods also will be covered. Students work in teams on a project and present their findings to the entire class. Class meets weeks 6-15.
2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Understand the rationale and principle of operation behind common food processing operations. 2. Identify and explain the unit operations involved in the manufacture of specific food products. 3. Explain how processing parameters will affect quality and safety of processed products. 4. Communicate effectively with food technologists and engineers. |
| FS 55402 - Food Processing |
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Credit Hours: 1.00. The Food Processing course will present an overview of the basic food engineering concepts and unit operations involved in the manufacture of various food products. Students will be able to understand the food processing literature and to effectively communicate with food technologists and engineers. Topics to be covered include: physical properties of foods, unit operations commonly found in the food industry, and processing equipment. Permission of department required.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Understand the rationale and principle of operation behind common food processing operations. 2. Identify and explain the unit operations involved in the manufacture of specific food products. 3. Explain how processing parameters will affect quality and safety of processed products. 4. Communicate effectively with food technologists and engineers. 5. Work effectively with team members with various backgrounds. |
| FS 55501 - Case Study |
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Credit Hours: 1.00. A brief overview of problem-solving and teamwork concepts will be presented in class. A problem will be given by an industrial sponsor, and work groups (teams) will be assigned to solve the problem and present the findings.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Work to solve a defined technical problem in food technology. 2. Gain an experience for solving a problem by effective literature search and preliminary experimentation. 3. Analyze data and evaluate the outcome for solving a problem. 4. Coordinate personal contributions within the team. 5. Organize and communicate thoughts/data in a well-organized manner. 6. Present both written and oral reports outlining the approach, procedure, outcome, and recommendation to solve the stated problem. |
| FS 56000 - Food Science Graduate Cooperative Work Experience |
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Credit Hours: 0.00. Supervised professional experiences in the food science industry. Programs must be preplanned and conducted under the direction of the departmental coordinator with the cooperation of an employer. Students must submit a summary report. Permission of department required.
0.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Experiential Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Coop, Full-Time Privileges, Internship, Upper Division May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated an unlimited number of times Learning Outcomes: 1. Think critically, creatively to solve problems in their field of study. |
| FS 56400 - Commercial Food And Beverage Fermentations |
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Credit Hours: 2.00. This course will provide a study of the principles and practices of international food and beverage fermentations with emphasis on the microbiology, biochemistry and processing techniques used in commercial fermentations that utilize fruits, vegetables, grains, dairy, and meats. Instructional Format: This is a two credit lecture that can be linked to a separate optional one credit hour laboratory combination. Students must be 21 years of age with ID check for proof of age. Permission of department required.
2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. To gain a fundamental understanding of the principles and practices of traditional and novel fermentation techniques in the international food and beverage industries. 2. To acquire an advanced scientific knowledge in food microbiology, safety, biochemistry and processing. 3. To gain a learning experience with both production and sensory aspects of applied food and beverage fermentations. |
| FS 56500 - Microbial Foodborne Pathogens |
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Credit Hours: 3.00. The primary focus is to study the microbial pathogens involved with foodborne 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 infection, virulence factors, and mechanism of pathogenesis of specific infectious and intoxicating foodborne bacteria, mycotoxins, viruses and parasites. Typically offered odd years.
3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette |
| FS 56600 - Microbial Techniques For Food Pathogens |
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Credit Hours: 2.00. Molecular biology, immunochemistry and tissue culture-based rapid and automated techniques currently used for detection and identification of foodborne pathogens. The techniques include metabolic fingerprinting identification system, enzyme immunoassay and dot blotting, lateral flow assay, polymerase chain reaction, genomic fingerprinting, cytotoxicity assays, and selected biosensor tools. Laboratory experiments are scheduled for four hours, with up to two additional hours of arranged time. Offered in even-numbered years. (Weeks 6-16). Typically offered Spring.
0.000 OR 2.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Laboratory Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division May be offered at any of the following campuses: West Lafayette |
| FS 59000 - Special Problems |
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Credit Hours: 1.00 to 5.00. Specialized study in research laboratories, libraries, or computer laboratories for problems related to food science that are not taught in regular courses. Permission of instructor required.
1.000 TO 5.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Individual Study, Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division, Variable Title May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated an unlimited number of times |
| FS 59100 - Special Topics |
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Credit Hours: 1.00 to 3.00. Specialized topics not covered in other courses will be offered as one-credit minicourses. Topics, requirements, and credits will be determined yearly. Permission of instructor required.
0.000 TO 3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Individual Study, Laboratory, Lecture 1, Lecture All Sections for this Course Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Upper Division, Variable Title May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated an unlimited number of times |
| FS 60900 - Food Lipids |
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Credit Hours: 1.00 to 3.00. (NUTR 60900) Importance of lipids in the diet and food systems with emphasis on changes occurring during processing, preparation, and storage. Nomenclature, physical attributes, and oxidation of lipids as well as properties and characteristics of antioxidants will be major components of the course. Offered in alternate years. Prerequisite: BCHM 56100 and FS 65000 or FS/NUTR 45300.
1.000 TO 3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science May be offered at any of the following campuses: West Lafayette |
| FS 61000 - Food Proteins |
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Credit Hours: 3.00. (NUTR 61000) Chemical and physical properties, distribution and function, and alteration of proteins in food. Protein toxicology and nutritional quality. Offered in alternate years. Prerequisite: BCHM 56100 and FS 65000.
3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science May be offered at any of the following campuses: West Lafayette |
| FS 62000 - Scientific Writing In Food Science |
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Credit Hours: 2.00. This course covers the essential elements of publishing original research at professional meetings (oral presentations and papers) and in peer-reviewed journals (original research manuscripts). Topics include: ethics in writing, effective reading of the literature, organizing research data, choosing a journal, writing the manuscript (results, materials and methods, introduction, discussion, title, abstract, references), publication process, revising and reviewing, poster presentation, and short oral presentations. Each student will write a paper, prepare a 12-minute oral presentation, and prepare a poster, based on data from his/her graduate research project. Permission of instructor required.
2.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Dept Credit May be offered at any of the following campuses: West Lafayette |
| FS 63000 - Carbohydrates |
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Credit Hours: 3.00. (NUTR 63000) Carbohydrates with an emphasis on those of low molecular weight in foods. Structures, reactions, and properties of mono- and oligosaccharides. Introduction to polysaccharides and food gums. Offered in alternate years. Prerequisite: 6 credit hours in Organic Chemistry. Prerequisite: Nine credits of chemistry.
3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science May be offered at any of the following campuses: West Lafayette |
| FS 63200 - Laboratory In X-Ray Fiber Diffraction |
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Credit Hours: 2.00. Molecular model building and X-ray diffraction analysis of fibrous polymer structures such as nucleic acids, polysaccharides, and polypeptides. Permission of instructor required.
2.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Laboratory Offered By: College of Agriculture Department: Department of Food Science May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Learn the fundamentals of specimen preparation, data collection and solving the three-dimensional structures of helix-forming polymers towards understanding their structure-function relationships. |
| FS 64000 - Aseptic Processing Technologies |
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Credit Hours: 1.00. Overview of aseptic processing and packaging systems; thermal processing and fluid flow in continuous heat exchangers; food microbiology, chemistry, and packaging as applied to aseptic processing. Establishing processes for aseptic processing of liquid and particulate foods.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science May be offered at any of the following campuses: West Lafayette |
| FS 66000 - Intestinal Microbiology And Immunology |
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Credit Hours: 1.00. (ANSC 66000) Discussion and critique of recent journal articles related to intestinal microbiology/immunology. The specific areas covered under this forum are: (1) intestinal microbiology, (2) food microbiology as it relates to gastrointestinal diseases, (3) probiotics and prebiotics-related to intestinal health or pathogen control, and (4) mucosal immunity with major emphasis on intestinal immunology.
1.000 Credit hours Syllabus Available Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science May be offered at any of the following campuses: West Lafayette Learning Outcomes: 1. Demonstrate effective oral and written communication skills. This includes such skills as writing technical reports and making formal presentations. 2. Apply critical thinking skills to new situations including critical evaluation of published papers. 3. Research independently: scientific and nonscientific information and use library resource. |
| FS 68400 - Food Science Seminar |
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Credit Hours: 1.00. Current topics in food science.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Lecture Offered By: College of Agriculture Department: Department of Food Science May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated an unlimited number of times |
| FS 69000 - Special Topics In Food Science |
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Credit Hours: 1.00 to 3.00. Individual study of specialized materials. Permission of instructor required.
0.000 TO 3.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Distance Learning, Individual Study, Laboratory, Lecture All Sections for this Course Offered By: College of Agriculture Department: Department of Food Science Course Attributes: Variable Title May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated an unlimited number of times |
| FS 69700 - Supervised University Teaching In Food Science |
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Credit Hours: 1.00. Students assist a faculty member in teaching a food science course to obtain training and experience in various aspects of classroom and laboratory teaching. Permission of instructor required.
1.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Experiential Offered By: College of Agriculture Department: Department of Food Science May be offered at any of the following campuses: West Lafayette |
| FS 69800 - Research MS Thesis |
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Credit Hours: 1.00 to 18.00. Research MS Thesis. Permission of instructor required.
1.000 TO 18.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Research Offered By: College of Agriculture Department: Department of Food Science May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated an unlimited number of times |
| FS 69900 - Research PhD Thesis |
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Credit Hours: 1.00 to 18.00. Research PhD Thesis. Permission of instructor required.
1.000 TO 18.000 Credit hours Levels: Undergraduate, Graduate, Professional Schedule Types: Research Offered By: College of Agriculture Department: Department of Food Science May be offered at any of the following campuses: West Lafayette Repeatable for Additional Credit: Yes - May be repeated an unlimited number of times |
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