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Courses - FSCI Upper Division

330. Dairy Science (2)

Prerequisites: NUTR 132, HFHM 235.
Study of dairy science from chemical microbiological, processing, nutritional values, and economic standpoints. Integration of recent technology as implemented to feature marketed dairy products both traditional and contemporary.
(Lecture-discussion 2 hours.)

332. Food Science (3)

Prerequisites: CHEM 227, HFHM 176, BIOL 201 or MICR 200
Composition and structure of foods: chemical changes in foods that affect their color, flavor, texture, aroma, and nutritive quality during processing and preparation; techniques for food preservation.
Course fee may be required. Information on fees related to this course can be found here. (Lecture-discussion 2 hours, laboratory 3 hours.)

338. Introduction to Food Processing (3)

Prerequisite: FSCI 332.
Study of industrial concepts of food processing. Raw agricultural commodities through the production phases to a final product acceptable to consumers. (The course may include limited visitations to food preparation sites.)
(Lecture-discussion 3 hours.)

432. Food Analysis (3)

Prerequisites: CHEM 227, FSCI 332 or equivalent.
Application of scientific methods of food analysis. Ingredients, proportions, and techniques in food preparation affect the quality of products. Experimental laboratory problems.
Letter grade only (A-F). Course fee may be required. Information on fees related to this course can be found here. (Seminar 2 hours, Laboratory 3 hours.)

435. Food Processing, Preservation and Packaging (3)

Prerequisites: FSCI 332 or consent of instructor.
Methods and technological aspects in food processing, preservation and packaging. Application of principles and assessment of nutrition. Evaluation of chemical additives. Microbiological aspects of food.
(Lecture - discussion 2 hours, laboratory 3 hours.)

469. Food Product Development (1)

Prerequisites: FSCI 332, or consent of instructor.
Industrial concepts and technology as they apply to food product development and formulation. Includes principles of new product development, ingredient replacements, and product improvements. Development of a prototype, ingredient interaction, and product cost analysis.
Letter grade only (A-F). (Seminar 1 hour)

492F. Internship in Food Science (3)

Prerequisites: Student must be a Family and Consumer Sciences: Food Science major; have senior standing; have a 2.5 overall GPA or a 3.0 major GPA; approval of a faculty advisor in Food Science; and FSCI 332. Each prerequisite course must be completed with a grade of "C" or better.
Field experience in which student assumes a pre-professional role in professional setting. Objectives by student with supervisor must be approved by major advisor and form the basis for evaluation.
May be repeated for a maximum of 6 units. (Seminar 3 hours)

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