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.
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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 chromatographic (GC, HPLC), spectrometric (MS, FTIR, UV-Vis, NMR), and those used for functional measurements.
Hartman, Ho. Prerequisite: Organic chemistry.
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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.
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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.
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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.
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16:400:507
(S) Food Engineering Fundamentals (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.
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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.
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16:400:513
(F) Food Chemistry Fundamentals (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.
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16:400:514
(S) Food Biology Fundamentals (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.
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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.
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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.
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16:400:532
(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.
Prerequisite: 16:400:514 or biochemistry or permission of instructor.
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16:400:535
(F) Beneficial Microbes in Food and Health (4)
The role of microorganisms in health promotion;
microorganisms that can positively influence human and animal health; the
molecular mechanism underlying health promotion actions by probiotic bacteria;
possible risks and essential measures required to control the safety of health-promoting microorganisms.
Chikindas
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16:400:601
Seminar in Food Science (1)
Student and guest speakers. Topics presented contribute to some facet of food science.
Required of all students.
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16:400:602
Seminar in Food Science (1)
How to present technical seminars and improve communication skills. Topics include how
to overcome stage fright, how to prepare effective PowerPoint presentations,
how to get main points across clearly, how to improve oral presentation skills,
and how to handle questions and answers.
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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.
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16:400:604
Special Topics in Food Science II (2)
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.
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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.
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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.
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16:400:609
(F) Thermal and Nonthermal Processing of Foods (3)
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).
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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.
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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 nanoencapsulation, organic/inorganic nanocomposites, DNA, and protein chips.
Huang. Prerequisite: Physical chemistry or permission of instructor.
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16:400:701,702
Research in Food Science (BA,BA)
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