USP Codes are listed in brackets by the 1991 USP code followed by the 2003 USP code (i.e. [M2<>QB]).

1410. Food and Our Well Being. 3. Introductory course dealing with current questions and concerns about foods. Considers food composition, effects of food processing, food labeling, diet, degenerate diseases and general health. Students become familiar with foods and food industry. (Normally offered fall semester)

1490. Safety of Our Food. 4. [S1<>(none)] For students interested in knowing what makes a food, the most basic necessity of life, safe or unsafe. This will be explored through discussions on factors that make a food safe or unsafe, risk-benefit concepts, the real safety issues and the role of regulatory agencies and consumers to ensure safety of food. When possible, outside experts will be invited to give their views during which students will be encouraged to discuss the issues. Laboratory is required. Course credit cannot be applied toward degree requirements in food science. (Offered once a year)

2040. Principles of Meat Animal Evaluation. 3. Live animal and carcass evaluation of beef, sheep and swine. Slaughter, meat inspection and anatomy are discussed. (Normally offered fall semester)

2100. Meat Evaluation. 1-2 (Max. 6). Students who represent the university in national and regional contests are selected from this class. Requires field trips. (Normally offered both semesters)

3060. Principles of Meat Science. 4. Fabrication of carcasses into cuts and associated processing techniques; muscle growth, structure and metabolism; conversion of muscle into meat; fresh meat properties and quality; chemical properties of meat; meat microbiology, preservation and storage; meat by-products; HACCP. Prerequisites: CHEM 1000 and LIFE 1010.

4060. Processed Meats. 3. [M3<>(none)] Processes and ingredients used in the manufacturing of muscle foods, including discussions on raw ingredients, formulations, curing, cooking/chilling, equipment, fermentation, drying and packaging. Prerequisites: CHEM 1000, LIFE 1010 or equivalent; junior standing. (Normally offered fall semester of odd-numbered years)

4090. Food Microbiology. 3. Discusses microorganisms and theory of their growth and survival in relation to spoilage and preservation of foods and health hazards in foods. Dual listed with FDSC 5090; cross listed with MICR 4090. Prerequisite: MOLB 2210 or consent of instructor. (Normally offered spring semester)

4100. Laboratory Techniques in Food Microbiology. 1. Lab techniques used in food microbiology. Dual listed with FDSC 5100; cross listed with MICR 4100. Prerequisite: FDSC 4090 or 5090, taken concurrently. (Normally offered spring semester)

4720. Food Chemistry. 3. Studies chemical composition of foods and food products. Emphasizes processing and storage. Dual listed with FDSC 5720. Prerequisite: CHEM 2300. (Normally offered fall semester)

4760. Meat Science. 3. Properties of muscle tissue which relate to muscle function, conversion of muscle to meat and functional characteristics of meat. Prerequisite: FDSC 2040, 2060 or consent of instructor. (Normally offered every other fall semester)

4800. Problems in Food Science. 1-3 (Max. 6). Examines special problems related to quality control, formulation and processing of meat, poultry and dairy foods. Offers research techniques and instrumentation in foods. Prerequisites: 6 hours in FDSC, 6 hours in chemistry and consent of instructor. (Offered fall, spring and summer)

4810. Food Science Seminar. 1 (Max. 2). Discusses current food science topics. Prerequisite: 6 hours in food science. (Normally offered spring semester)

4900. Food Safety. 3. Issue-oriented lecture/discussion course. Includes topics such as what is safe food, what makes food unsafe and how safety of a food is determined. Presents laws and regulations on food safety. In addition to a text, area experts are invited to discuss important issues. Prerequisite: 6 credit hours of biological science. (Offered fall semester of odd-numbered years)

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Last Change: 10/15/07