FOOD SCIENCE AND TECHNOLOGY
UNDERGRADUATE COURSE DESCRIPTIONS
[ES] [IS] 101. Introductory Food Science (2 cr I) Lec 2. Food composition, safety, processing, packaging, labeling, product development, food marketing and related topics.
[ES] 131. The Science of Food (CHEM, NUTR 131) (3 cr) Lec 3. General scientific concepts in biology, chemistry, and physics using food as a model. What food is from both chemical and nutritional perspectives, and the fate of food from when it leaves the farm to when it becomes a part of the individual. Assists students in making intelligent decisions about many food related controversial issues (e.g. food irradiation, food additives, health foods).
132. Practical Applications in Food Science (1 cr II) Lab 3. Prereq: FDST major or permission. Experience in food processing, preservation, safety, and quality with emphasis on equipment and analytical methods.
205. Food Composition and Analysis (3 cr I) Lec 2; lab 3. Prereq: CHEM 109 and 110; FDST 101 or 131. Parallel CHEM 251 recommended. Major components of foods, their structures, and their role in the functional and nutritional properties of foods. Chemical methods for the determination and characterization of major food components.
[IS] 280. Contemporary Issues in Food Science (2 cr II) Lec 2. Prereq: CHEM 109, FDST 101 or FDST 131. Current issues in food science, food safety problems, the impact of biotechnology on food production and processing, organic foods, functional foods, and other contemporary topics.
363. Heat and Mass Transfer (MSYM 363) (3 cr I) Lec 2, rec 1. Prereq: MATH 104 or 106; MSYM 109 or PHYS 141 or 151. Fundamentals of food engineering including material and energy balances, fluid mechanics, heat transfer, and mass transfer.
372. Food Safety and Sanitation (NUTR 372), (3 cr I) Lec 3. Prereq: One course in chemistry and one course in biological sciences. Various factors that result in food illness: food allergy, natural toxins, parasites, microbial and viral food borne infections and food borne intoxications. Students will assess hazards, identify critical control points and establish monitoring and system verification procedures.
396. Independent Study in Food Science and Technology (1-5 cr) Prereq: Permission. Individual or group projects in research, literature review, or extension of course work under supervision and evaluation of a departmental faculty member.
401/801. Teaching Applications of Food Science (3 cr I) Prereq: BIOS 101 and CHEM 109. FDST 401/801 will not count toward a FDST major or minor. Overview of the science of food and how food can be used in the classroom to enhance science education.
403/803. 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).
405/805. Food Microbiology (BIOS 445/845) (3 cr I) Lec 3. Prereq: BIOS 312; CHEM 251; BIOC 321; or permission. Nature, physiology, and interactions of microorganisms in foods. Introduction to food borne 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.
406/806. Food Microbiology Laboratory (BIOS 446/846) (2 cr I) Lab 6. Prereq: Parallel registration in FDST 405/805 or permission. Laboratory study of the microorganisms in foods and the methods used to study them as discussed in FDST 405/805.
412/812. 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.
418/818. Eggs and Egg Products (ASCI 418/818) (3 cr I) Lec 2; lab. 2. 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.
419/819. Meat Investigations (ASCI 419/819) (1-3 cr I, II, III). Prereq: ASCI 210 or permission. Conduct independent research and study meat industry problems in processing, production, storage, and preparation of meat and meat products.
420/820. 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.
425/825. 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.
429/829. 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.
430/830. Sensory Evaluation (STAT 430/830) (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.
441/841. Functional Properties of Food (NUTR 441/841) (3 cr) (UNL) Lec 2, lab 3. Prereq: NUTR 340 and BIOC 321 or FDST 448/848 or permission. Examination of the relationship of structure and functionality of ingredients in food systems.
445/845. Experimental Foods (NUTR 445/845) (3 cr) (UNL) Lec 1, lab 6. Prereq: NUTR 340, BIOC 321 or permission. Introduction to food research; application of research techniques to selected problems.
448/848. 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.
449/849. Food Chemistry Laboratory (1 cr I) Lab 3. Prereq: FDST 205, 448/848 (or parallel); BIOC 321. Experiments involving the isolation, purification, and characterization of the molecular components of foods.
[IS] 451. Food Science and Technology Seminar (1 cr II) Prereq: Permission. Student presentations of food science literature and research.
455/855. 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.
458/858. 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.
[IS] 460/860. 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.
465/865. Food Engineering Unit Operations (MSYM 465/865) (3 cr II) Lec 2, lab. 3. Prereq: FDST 363. Unit operations and their applications to food processing.
490. Food Industry Experience (1-3 cr, max 3 I) Prereq: Junior or senior standing and permission. Required seminars/discussions to be completed prior to the internship. At the completion of the internship, a written report of the experience and a seminar presentation of the same material are required. Obtain a working knowledge of the food industry and begin developing professional credentials.
