Food Science

BIO 152

The second semester of an integrated one-year sequence (BIO 148 and 152) that is designed to develop understanding and appreciation for the biocomplexity of multicellular eukaryotes, with emphasis on animals and terrestrial plants. Structure and function relationships will be explored at many levels of organization.

Prereq: C or better in BIO 148 or permission of Department.

ECO 201

This course will introduce you to the economic way of thinking and provides basic tools of economic theory used to study markets, individual consumer behavior, and the behavior of firms. It employs concepts such as scarcity, opportunity costs, tradeoffs, marginal thinking, and gains from trade. This course will examine how markets work and how supply and demand interact to determine prices, explore market failure such as externalities, the tragedy of the commons and public goods and the role of the government in market activity. Students will also be introduced to theories of the firm and individual behavior, competition and monopoly, and welfare economics. Students successfully completing this course should leave with an understanding of these basic economic principles and their applicability to real world situations. Students should also be able to incorporate the tools of economic analysis into their own decision-making processes as they weigh costs and benefits to make choices.

WRD 203

Instruction and experience in writing for business, industry, and government. Emphasis on clarity, conciseness, and effectiveness in preparing letters, memos, and reports for specific audiences. This course is a Graduation Composition and Communication Requirement (GCCR) course in certain programs, and hence is not likely to be eligible for automatic transfer credit to UK.

Prereq: Completion of University Writing requirement or new general education communications (6 hr) sequence

DHN 212

An elementary study of the principles of nutrition and the application of these principles to providing adequate nutrition to humans. The chemical and physiological approach to nutrition is emphasized.

Prereq: CHE 105 or CHE 103 or CHE 108; plus, past or concurrent BIO 103 or BIO 148 or BIO 152 or BIO 208.

BIO 208

The course introduces fundamental microbiological principles and techniques. Emphasis is placed on the interactions between humans and microorganisms, especially bacteria and viruses, the use of antimicrobial agents, microbial antibiotic resistance, and the structural, functional, and evolutionary relationships among microorganisms.

Prereq: High school chemistry recommended. Note: Does not count for an upper division course for majors in Biology.

BIO 209

Laboratory exercises in general microbiology. Laboratory, four hours per week.

Prereq: One unit of chemistry or consent of instructor; BIO 208 or BIO 308 should be taken concurrently.

PHY 211

First part of a two-semester survey of classical and modern physics, focusing on the motion of solids and fluids as governed by Newton's Laws and by the conservation laws of energy, momentum, and angular momentum. Lecture, two hours; recitation, two hours; laboratory, two hours. Credit is not given to students who already have credit for PHY 231 and 241.

Prereq: A working knowledge of algebra as obtainable in MA 109 or MA 110 or MA 112, or an ACT math score of 25 or above, or an SAT math score of 590 or above, or an SAT2016 math score of 610 or above.

AEN 340

The functional requirements and principles of operation of systems for the handling and processing of food and agricultural products are studied. The areas covered are mass and energy balances, fluid mechanics, heat transfer, refrigeration, food freezing, evaporation, drying and special topics such as extrusion and microwave heating.

Prereq: Completion of PHY 211 and MA 123 or MA 113 or MA 137 and junior standing in Food Science major or Technical Systems Management option in AICU.

BCH 401G

Descriptive chemistry of amino acids and proteins, carbohydrates, lipids, and nucleic acids. Discussion of structure and function; metabolism and bioenergetics; and biological information flow. At the undergraduate level, understanding is demonstrated through hour examinations; at the graduate level, understanding is demonstrated through hour examinations and a brief paper. Lecture, three hours; one optional conference.

Prereq: CHE 107, CHE 236 and BIO 152 or equivalent.

FSC 306

Commercial processing of foods including theory and use of heat exchangers, separators, freezers, air and vacuum dryers, evaporators, membrane separation, electrodialysis, emulsion formers, extruders, and irradators. Physico-chemical changes in osmotic pressure, vapor pressure, pH, surface tension, viscosity, emulsification, and colloidal dispersions in processed foods will be discussed. Processing of waste streams will also be discusses. Lecture, three hours; laboratory, two hours per week.

Prereq: CHE 105, CHE 107.

FSC 434G

Chemical and physical properties of proteins, lipids, carbohydrates, pigments and food additives as they relate to food processing and food preservation. Lecture, three hours; laboratory, two hours.

Prereq: BCH 401G or consent of instructor.

FSC 530

Study of procedures for the enumeration and identification of foodborne microorganisms important in the food industry. Principles for controlling contamination and growth of microorganisms during production, processing, handling and distribution of food products. Lecture, three hours; laboratory, four hours.

Prereq: BIO 208 and BIO 209 or equivalent.

FSC 535

Techniques and instrumentation used to determine the chemical composition of foods. Emphasis is placed on the principles of chemical analysis as it relates to foods and food processing. Lecture, two hours; laboratory, four hours per week.

Prereq: FSC 434G.

FSC 536

Concepts of developing/improving new food products or food processing including: consumer awareness, marketing, ingredient specifications and check testing, product formulation, stabilization of product, packaging to meet shelf life goals, shelf testing of products, thermal processing, challenge testing, establishment of HACCP system, consumers testing, market testing, and introduction to the market. A capstone course, where all concepts of food science are used to extend or create new food products for the marketplace. Lecture, three hours; laboratory, two hours.

Prereq: AEN 340, FSC 306, FSC 530, and FSC 535 or consent of instructor.