Food Science (FSCI) Course Descriptions
1329/AGRI 1329 Food Science. A fundamental knowledge of the food industry; food safety, sanitation, processing, classification and quality.
4344 Food Safety and Sanitation. 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.
4345 Food Microbiology. 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.
4350 Issues in Meat and Food Sciences. 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 HACCP (Hazard Analysis and Critical Control Points) and other government regulations.
4391 Food Science Research. Individual research problems. (May be repeated to a total of six semester hours credit.) Prerequisite: Junior standing.
4446 Meats. Introduction and survey of the meat industry; live animal carcass comparisons; harvest techniques, processing, storage, preservation, food safety and identification of meats. (Senior standing)
4447 Processed Meats. Introduction and survey of the processed meats industry. Principles of meat processing, portion control, restructured meat technology, curing reactions and sausage processing, including the physical, sensory and biochemical properties of processed meat. Emphasis is placed on students’ knowledge of basic meat processing techniques.