FOOD SCIENCE AND TECHNOLOGY
GRADUATE PROGRAM
The Department of Food Science and Technology offers graduate work leading to the master of science and doctor of philosophy degrees with a major in Food Science and Technology. Common undergraduate majors of our graduate students include: food science and technology, biology, microbiology, chemistry. or various agricultural sciences.
Students wishing to pursue graduate work must meet university and departmental admission requirements. Each applicant will be evaluated by the departmental Graduate Committee to determine adequacy of training in the fields of chemistry, microbiology, mathematics, and physics. A student who does not meet all of the entrance requirements as determined by the departmental Graduate Committee must remove deficiencies while enrolled in the program in a provisional status.
In addition to the required application materials, applicants whose first language in not English must include a Test of English as a Foreign Language (TOEFL) score of at least 577 (computer score of 233, internet score of 90). All applicants must take the Graduate Record Examination (GRE). Further explore our website for a listing of faculty, the graduate student handbook, and specific guidance on seeking admission.
If you have questions, please use our Graduate Student Information Request Form
(International students: First, please read carefully the specific guidance on seeking admission.)
New Graduate Program Brochure (PDF Link)
GRADUATE COURSE DESCRIPTIONS
803. Food Quality Assurance (3 cr II) Lec 3. Prereq: FDST 205; STAT 218 Quality related issues as they pertain to manufacturing, processing and/or testing of foods, with a major emphasis on Food Regulations, Statistical Process Control, and Hazard Analysis of Critical Control Points (HACCP).
805. Food Microbiology (BIOS 845) (3 cr I) Lec 3. Prereq: BIOS 312; CHEM 251; BIOC 321; or permission. Nature, physiology, and interactions of microorganisms in foods. Introduction to foodborne diseases, the effect of food processing systems on the microflora of foods, principles of food preservation, food spoilage, and foods produced by microorganisms. Food plant sanitation and criteria for establishing microbial standards for food products.
806. Food Microbiology Laboratory (BIOS 846) (2 cr I) Lab 6. Prereq: Parallel registration in FDST 805 or permission. Laboratory study of the microorganisms in foods and the methods used to study them as discussed in FDST 805.
812. Cereal Technology (3 cr II) Lec 2, lab 3. Prereq: FDST 205. Offered spring semester of even-numbered calendar years. Chemistry and technology of the cereal grains. Post-harvest processing and utilization for food and feed. Current industrial processes and practices, with an explanation of the theoretical basis for these operations.
818. Eggs and Egg Products (ASCI 818) (3 cr I) Lec 2, lab 3. Prereq: FDST 205. Offered fall semester of odd-numbered calendar years . Chemistry of egg proteins as they relate to physical and functional properties. Freezing, dehydration, thermal processing, and new processing technologies.
819. Meat Investigations (ASCI 819) (1-3 cr I, II, III). Prereq: ASCI 210 or permission. (ASCI 819 course description: "Conduct independent research and study meat industry problems in processing production, storage, and preparation of meat and meat products.")
820. Fruit and Vegetable Technology (3 cr I) Lec 2, lab 3. Prereq: FDST 205. Offered fall semester of even-numbered calendar years. Harvesting and postharvest handling of fruits and vegetables, processing and safety issues, processes of ripening and/or maturation in fresh fruits and vegetables.
825. Food Toxicology (2 cr II) Lec 2. Prereq: FDST 405/805, BIOC 321, or equivalent, or permission. Offered spring semester of odd-numbered calendar years . Toxic substances that may be found in foods with emphasis on bacterial toxins, mycotoxins, and naturally occurring toxicants of plants, animals, and seafoods. Basic toxicological methodology and the effects of food processing and handling on foodborne toxicants.
829. Dairy Products Technology (3 cr II) Lec 2, lab 3. Prereq: FDST 205. Offered spring semester of odd-numbered calendar years. Physical, chemical, and microbiological properties of milk. Principles of milk processing and manufacture of cultured dairy products, cheeses, ice cream, and concentrated dairy products.
830. Sensory Evaluation (STAT 830) (3 cr I) Lec 2, lab 3. Prereq: Introductory course in statistics. Offered fall semester of odd-numbered calendar years. Food evaluation using sensory techniques and statistical analysis.
841. Functional Properties of Food (NUTR 841) (3 cr) Lec 2, lab 3. Prereq: NUTR 340 and BIOC 321 or FDST 448/848 or permission. (NUTR 841 course description: "Relationship of structure and functionality of ingredients in food systems.")
845. Experimental Foods (NUTR 845) (3 cr) Lec 1, lab 6. Prereq: NUTR 340, BIOC 321, or permission. (NUTR 845 course description: "Introduction to food research; application of research techniques to selected problems.")
848. Food Chemistry (3 cr I) Lec 3. Prereq: FDST 205, CHEM 251, BIOC 321. Molecular components of various foods and the reactions of these components during the processing of foods.
849. Food Chemistry Laboratory (1 cr I) Lab 3. Prereq: FDST 205, 448/848 (or parallel registration), BIOC 321. Experiments involving the isolation, purification, and characterization of the molecular components of foods.
855. Microbiology of Fermented Foods (3 cr II) Lec 2, lab 3. Prereq: FDST 405/805. Offered spring semester of even-numbered calendar years. Physiology, biochemistry, and genetics of microorganisms important in food fermentations. How microorganisms are used in fermentations and the effects of processing and manufacturing conditions on production of fermented foods.
858. Advanced Food Analysis (3 cr II) Lec 2, lab 3. Prereq: FDST 205, 448/848 and 449/849. Theory and application of molecular and atomic spectroscopy, immunochemistry, and thermal methods to the analysis of foods. Theory and application of chemical separation techniques to the isolation of food constituents.
860. Food Product Development Concepts (3 cr II) Lec 2, lab 3. Prereq: FDST 405/805, 448/848. Develop a commercially viable food product using chemical, microbiological and sensory analysis principles, and marketing and packaging sciences.
865. Food Engineering Unit Operations (MSYM 865) (3 cr II) Lec 2, lab 3. Prereq: FDST 363. Unit operations and their applications to food processing.
880. Advanced Food Science: Selected Topics (2-8 cr, max 8) Lec. 2. Topics will be offered on a rotating basis, in alternate years as indicated.
A. Food Carbohydrates (2 cr II). Prereq: FDST 448/848, CHEM 831 or permission. Offered spring semester, odd-numbered calendar years.
E. Nutraceuticals (2 cr I). Currently taught as FDST 896 . Prereq: (See Instructor). Offered fall semester, even-numbered calendar years. )
L. Food Lipids (2 cr I). Prereq: FDST 448/848 or equivalent. Offered fall semester, odd-numbered calendar years . In-depth discussion of composition, quality, and chemical and physical properties and reactions of fats and oils in food systems; processing and refining of food fats and oils; manufacture of various fat and oil products; current research related to fats and oils.
P. Food Proteins (2 cr II). Prereq: FDST 448/848 or CHEM 431/831 or permission. Offered spring semester, even-numbered calendar years.
896. Independent Study in Food Science and Technology (1-5 cr). Prereq: 12 hrs Food Science and Technology or closely related areas or permission. Individual or group projects in research, literature review, or extension of course work under supervision and evaluation of a departmental faculty member.
899. Masters Thesis (1-10 cr). Prereq: Admission to masters degree program and permission of major adviser.
908. Topics in Advanced Food Microbiology (2-8 cr, max 8). Current topics in food microbiology, offered on a rotating basis in alternate years, as indicated.
A. Food Biotechnology (2 cr I) Lec 2. Prereq: FDST 405/805 (BIOS 445/845), BIOC 432/832, or permission. Offered fall semester, even-numbered calendar years. Microbial genetics and recombinant DNA technology as applied to food science. Includes modification and improvement of microorganisms important in food fermentations; effects of bacteriophages in food fermentations; enzyme engineering; principles of plant and animal tissue culture; bioprocess engineering and down stream processing; DNA probe and monoclonal antibody technology; and regulatory and ethical aspects of biotechnology.
B. Food Borne Pathogen s (2 cr II) Lec 2. Prereq: FDST 405/805 (BIOS 445/845), BIOS 420/820, or permission. BIOC 831 and 832 recommended. Offered spring semester, odd-numbered calendar years. Survey of current research topics in the molecular biology of agents of foodborne disease. Includes structure-function analyses of toxin molecules and other virulence determinants; genetic mechanisms of phenotypic variation, coordinate regulation or virulence gene expression; mobile genetic elements that contribute to pathogenesis; invasion of host tissues; and stress-response systems and survival.
D. Food Mycology (2 cr I) Lec 1, lab 1. Prereq: FDST 405/805 (BIOS 445/845), FDST 406/806 (BIOS 446/846), or permission. Offered fall semester, odd-numbered calendar years. Foodborne filamentous micro-fungi or molds. Includes culture media and methods, and techniques for enumerating and identifying molds belonging to the genera Aspergillus, Penicillium, Fusarium, Alternaria, Cladosporium, Rhizopus, Mucor , and others. Food spoilage by molds, mycotoxin production, and pathological effects.
E. Readings in Food Microbiology (2 cr II) Lec 2. Prereq: FDST 405/805 (BIOS 445/845) or permission. Offered spring semester, even-numbered calendar years. Primarily a literature course that focuses on current topics in food microbiology. Articles from food microbiology, as well as other applied and basic microbiology journals reviewed and discussed. Recent advances in methodology and microbiological techniques emphasized.
951. Advanced Food Science Seminar (1 cr per sem, max 2, I, II). Prereq: Permission. Advanced study and discussion of the scientific literature and research pertaining to food science.
996. Research in Food Science and Technology (1-8 cr, max 8) Prereq: 6 hrs microbiology, 12 hrs chemistry or permission. Studies and investigational work relating to chemistry, microbiology, and processing of food products.
999. Doctoral Dissertation (1-10 cr, arr., max 55) Prereq: Admission to doctoral degree program and permission of supervisory committee chair.
A listing of undergraduate coursework can be found here.
