16:400:501 (F) Flavor Chemistry (3) Isolation, fractionation, and identification of the desirable and objectionable flavor constituents in food; chemical mechanisms for the formation of flavor components in food; methods for measuring flavor and flavor stability of food and food components; manufacture of food flavors. Ho. Prerequisite: One year of organic chemistry or equivalent.

16:400:502 (F) Food Science Instrumentation (3) Theory, methodology, and applications of analytical instrumentation used to measure molecular and/or functional properties of foods. Instruments include chromatoraphic (GC, HPLC), spectrometric (MS, FTIR, UV-Vis, NMR) and those used for functional measurements. Hartman, Ho. Prerequisite: Organic chemistry.

16:400:504 (S) Carbohydrates in Foods (3) The basic chemistry and technology of carbohydrates in food products. Functional properties of carbohydrates are related to their structures and uses in food systems, with an emphasis on industrial gums. Prerequisite: Organic chemistry.

16:400:505 (S) Lipid Chemistry (4) Structure and composition of lipids; chemical and physical properties; lipid structures in foods and biological materials; processing of fats and oils; fractionation, purification, and analysis of lipids; chemistry of degradation, autoxidation, pro- and antioxidants; emulsions and emulsifiers; lipid enzymes; membranes; health effects and physiology of lipids. Emphasis on applications of chemistry discussed in lectures to understanding behaviors and solving problems in foods and biological systems.
Schaich. Prerequisite: 16:400:513 or permission of instructor.

16:400:506 (S) Chemistry of Food Proteins (3) Study of the molecular structure, physical chemical properties, and functions of proteins and their constituents. Special emphasis on the relationship between molecular structure and function in food proteins. Ludescher. Prerequisite: 16:400:513.

16:400:507 (S) Food Engineering Fundamentals and Processes (4) Principles of material and energy balance, thermodynamics, fluid flow, and heat and mass transfer. Review of unit operations: thermal processing, refrigeration, freezing, evaporation, dehydration, extraction, filtration, membrane processes. Introduction to microwave, high pressure, and pulsed electric field processing. Karwe. Prerequisites: One semester each of physics and calculus.

16:400:510 (S) Food Rheology (3) Concepts of flow and deformation behavior and their application in food materials. Rheological properties for liquid and solid materials. Methods of measurement of rheological properties in food systems. Rheology stability and rheology texture relationships used to illustrate applications of rheology in product quality. Basic equations of fluid flow and their application in selected flow processes such as extrusion and spinning. Prerequisites: 16:400:507, 517.

16:400:511 (S) Food Enzymology (3) Methods of measuring enzymatic activities; extraction of enzymes from microbial, plant, and animal systems; methods of enzyme purification and characterization; and regulation of enzyme activities by activators, inhibitors, and by covalent modification. Enzymes used by the food industry and methods for controlling endogenous enzyme activities. Carman. Prerequisites: General biochemistry, 16:400:513, 514.

16:400:512 (S) Microbial Fermentation in Food Biotechnology (3) Utilization and physiology of beneficial microorganisms in the food, pharmaceutical, and biotech industries, with emphasis on lactic acid bacteria. Metabolic regulation of fermentation products, the role of bioenergetics and transport pathways, and probiotics. Laboratory and industrial use of fermentors and chemostats, new microbiological technologies, and novel approaches to the use of microorganisms. Montville. Prerequisites: 16:400:513, 514 or permission of instructor

16:400:513 (F) Food Science Fundamentals I (3) Basic chemistry of carbohydrates, proteins, lipids, vitamins, and water independent of and in relation to interaction during processing. Lee et al. Prerequisite: Organic chemistry.

16:400:514 (S) Food Science Fundamentals II (3) Mechanistic examinations of food-borne microbes, enzymology, biotechnology, postharvest physiology, nutrition, and current concepts in food safety as related to food composition and processing. Matthews. Prerequisite: General microbiology or biochemistry.

16:400:515 (F) Principles of Food Process Engineering I (3) Applications of kinetic models to microbial growth and inactivation, as well as quality attributes in foods. Influence of temperature, water activity, and phase change on reaction rates. Use of transient-state heat and mass transfer to describe temperature and water activity distribution histories within foods during typical preservation processes. Integration of kinetic models and temperature/water activity distributions into models for prediction of microbial safety and product quality as a function of process conditions and/or storage environment. Prerequisites: 11:400:301, 302 and a year of calculus, or equivalent.

16:400:517 (F) Applied Mathematics in Food Science (3) Applications of numerical methods to solution of problems encountered in food science. Linear analysis and matrices, functions of single and multiple variables, solutions to ordinary and partial differential equations, and data analysis and modeling. Applications to heat and mass transfer problems in food systems during phase change. Software packages. Karwe. Prerequisites: 11:400:302 or 16:400:507 and a year of calculus or equivalent.

16:400:519 (F) Food Safety (3) Chemistry and toxicology of food additives, pesticides, mycotoxins, and materials naturally present in food. Chemical carcinogenesis. Role of diet in both cancer causation and cancer inhibition. Prerequisite: Organic chemistry.

16:400:521 (F) Chemistry of Food Colors (3) Occurrence, structure, and physical and chemical properties of synthetic and natural food colors. Interactions between color substances and other food components during processing and storage. Analytical aspects of food colors. Daun. Prerequisites: Organic chemistry, physics.

16:400:526 (F) Predicting Shelf Life of Foods (3) The concept of shelf life, factors affecting shelf life, and strategies for shelf-life extension. Applications of chemical and microbial kinetics to quantify food deteriorative reactions, mass transfer theories to quantify the movement of gases and vapors through packaging, and basic calculus to develop predictive shelf-life models. Case studies and computer programs. Yam. Prerequisite: B.S. degree in food science, chemical engineering, or a related field.

16:400:530 (S) Advanced Food Sensory Science (3) In-depth study of the principles of sensory physiology, taste psychophysics, and sensory evaluation with emphasis on food and food constituents and the various methods of product testing. Includes laboratory exercises. Tepper. Prerequisites: 01:960:401 or equivalent; basic physiology; nutrition.

16:400:592 (S) Advanced Mass Transfer in Food Systems (3) Fundamentals of mass transfer in various food and food processing systems. Diffusions in solids, liquids, vapors, polymer films, and diffusions coupled with heat transfer and/or chemical reactions. Special processes and phenomena: adsorption, extraction, spray drying, membrane separations, and controlled release. Prerequisites: College physics, organic chemistry, and college math including calculus, or permission of instructor.

16:400:601,602 Seminar in Food Science (1,1) Student and guest speakers. Topics presented contribute to some facet of food science. Student participation is focused on providing experience in preparing, presenting, and defending scholarly research. Required of all students.

16:400:603 Special Topics in Food Science (BA) Designed to permit a student to work on a relatively short-term library or laboratory project and prepare a final annotated paper, or to elect a specially arranged course of a visiting investigator. Conference 3 hrs.

16:400:604 Special Topics in Food Science II (1) Designed to permit a student to work on a relatively short-term library or laboratory project and prepare a final annotated paper, or to elect a specially arranged course of a visiting investigator.

16:400:605 (F) Microbial Food Safety (3) Traditional and emerging pathogens, behavior (phenotypic and genetic) in food systems and host(s); government and industry regulations. Matthews. Prerequisite: Strong background in microbiology.

16:400:606 (F) Food Packaging Science and Technology (3) Packaging material science and applications; package systems analysis; modified atmosphere packaging; aseptic food packaging; microwavable food packaging; active and intelligent packaging; packaging and the environment; and regulatory aspects of food packaging. Yam. Prerequisite: B.S. degree in food science, chemistry, or related field.

16:400:609 (F) Thermal and Nonthermal Processing of Foods (3) Topics: heat sterilization/canning/retorting, UHT, aseptic, frying, baking, ohmic heating, microwave and radio frequency heating, extrusion, high hydrostatic pressure, pulsed electric, pulsed light, oscillating magnetic field, irradiation. Karwe. Prerequisites: Undergraduate or graduate degree in any of the following: food science, chemical engineering, mechanical engineering, or physical sciences. Some knowledge of simple programming (BASIC, Excel, Fortran, MatLab).

16:400:610 (S) Nutragenomics and Nutraceuticals (3) Host-immune responses in diseases, signal transduction pathways in cancer and inflammation, transcription factors, proteomics, bioavailability of nutraceuticals, signaling molecules and their interactions with nutraceuticals. Role of nutraceuticals in health promotion and its mechanism of action. Isolation and identification of health promoting nutraceuticals and separation techniques. Beneficial and questionable effects of nutraceuticals and the development of future foods. Rafi. Prerequisite: 16:400:514 or biochemistry or permission of instructor.

16:400:611 (S) Polymeric Properties in Food (3) Polymeric properties of biological materials, organization of macromolecules in the form of food; physical and physico-chemical properties and their quantitative treatment; and quantitative design principles for their structure and organization. Prerequisites: 16:400:507, 510, 517.

16:400:612 (F) Introduction to Colloid and Interface Science (3) Analysis and design of various colloidal systems in the context of fundamental physico-chemical interactions between surfaces/phases. Colloidal structures and their stability. Practical use of natural and engineered colloids for food; agricultural and pharmaceutical applications.
Takhistov. Prerequisite: Calculus I.

16:400:613 (F) Nanotechnology and Its Applications in Biotechnology and Food (3) Basic concepts, investigation tools, and fundamental issues of nanotechnology, with emphasis on the applications of nanotechnology in agricultural and food systems, health care, food safety, and food packaging. Self-assembly, scanning probe microscopy, micro- and nanoencapulation, organic/inorganic nanocomposites, DNA, and protein chips. Huang. Prerequisites: Physical chemistry or permission of instructor.

16:400:701,702 Research in Food Science (BA,BA)