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Food Science (FSCI) Course Descriptions

  • 1329/AGRI 1329 Food Science (3-0). A fundamental knowledge of the food industry; food safety, sanitation, processing, classification and quality.

    3300 Animal Products and Industry (2-2). Introduction and survey of the animal products industry intended to illustrate the diversity of animal products, animal product production practices and general food science principals. Emphasis is placed on student’s knowledge of general food sci­ence practices and animal derived products. This course is intended for students majoring in fields other than Food Animal Science and Marketing and will focus on a general knowledge necessary to convey an overview of the animal products industry.
    Prerequisite: Food Science 1329.

    4300 Food Law, Regulations and HACCP (3-0). A survey of the current and historical food laws and regulations governing meat and food produc­tion within the U.S. Emphasis will be placed on organization and availability of these regulations that impact the industry. Additionally, this course will cover food safety programs and provide the opportunity for Hazard Analysis and Critical Control Points (HACCP) certification.

    4344 Food Safety and Sanitation (3-0). Principles of sanitation in food processing and food service. A study of the physical, chemical and micro­biological importance of food spoilage, food preservation, and the methods for control of microbiological growth. The national food service exam will be given at the end of the course.
    Prerequisite: Food Science 1329.

    4345 Food Microbiology (2-2). The study of microorganisms important in food production, spoilage, preservation, and illness. Nutrient needs, growth characteristics, beneficial products, testing methods, and illnesses caused by microorganisms will be investigated.
    Prerequisite: Food Science 1329.

    4350 Issues in Meat and Food Sciences (3-0). Lecture, discussion and seminar on current technological, societal, economical, and environmental issues facing the meat and food science industries. Emphasis on issues that will continue to impact food production and service management prac­tices including Hazard Analysis and Critical Control Points (HACCP) and other government regulations.
    Prerequisite: Food Science 1329.

    4381 Special Topics (3-0). A course dealing with selected topics in food science. May be repeated once for credit when topic varies.

    4391 Food Science Research. Individual research problems. (May be repeated to a total of six semester hours credit.)
    Prerequisites: Junior standing and Food Science 1329.

    4446 Introduction to Meat Science and Muscle Biology (3-2). The course evaluates the multiple facets of the meat industry from conception of meat animals to consumption of meat products. Knowledge of general history, food safety, inspection, physiology, muscle ultrastructure, harvest, fabrica­tion, meat quality, and processing of meat products will be examined. The role of livestock and the meat industry in producing and providing safe and wholesome vital protein to the world will be emphasized. Prerequisite: Senior standing.

    4447 Introduction to Processed Meats and Product Development (2-3). The course evaluates the facets of the processed meats industry begin­ning with historical perspective of processed meat products. Knowledge of general ingredient functionality, food safety, production, product coating, cookery, labeling, and formulation will be examined. Understanding of sev­eral key concepts relating to production and marketing of processed meat products in the crucial role of supplying prepared protein to the world in a growing consumer base.
    Prerequisite: Senior standing and Food Science 4446.