Oklahoma State University

373

Food Science (FDSC) FDSC 1133 Fundamentals of Food Science

FDSC 3113 Quality Control Prerequisites: Introductory microbiology and organic chemistry. Description: Application of the principles of quality control in food processing operations to maintain the desired level of quality. Previously offered as ANSI 3113. Credit hours: 3 Contact hours: Lecture: 3

Description: Food industry from producer to consumer and the current U.S. and world food situations. Previously offered as ANSI 1133. Credit hours: 3 Contact hours: Lecture: 3 Levels: Undergraduate Schedule types: Lecture Department/School: Animal Science FDSC 2102 Regional Diversity in Food Production, Selection and Consumption (D) Description: Examines the diversity of people associated with food production, selection, and consumption in the United States. Evaluate the cultural diversity in food production workplace and economic and social factors that influence this diversity. Examine various food selection and consumption criteria of varying contemporary cultures based on economic, social, and religious considerations. Previously offered as FDSC 2103. Credit hours: 2 Contact hours: Lecture: 2

Levels: Undergraduate Schedule types: Lecture

Department/School: Animal Science FDSC 3123 HACCP in the Food Industry

Description: Fundamentals of HACCP (Hazard Analysis and Critical Control Points), function of a HACCP system and implementation of HACCP in the food industry. Offered for fixed credit, 2 credit hours, maximum of 6 credit hours. Credit hours: 3 Contact hours: Lecture: 3

Levels: Undergraduate Schedule types: Lecture Department/School: Animal Science

FDSC 3133 Plant Sanitation for Food Processing Operations Description: Sanitation and safety of food produced in food establishments, including government recommendations and regulations and illustration of voluntary and mandatory guidelines. Credit hours: 3 Contact hours: Lecture: 3

Levels: Undergraduate Schedule types: Lecture Department/School: Animal Science General Education and other Course Attributes: Diversity FDSC 2233 The Meat We Eat

Levels: Undergraduate Schedule types: Lecture Department/School: Animal Science FDSC 3154 Food Microbiology

Description: Overview of all animal, poultry, and fish protein sources used for human consumption, but focusing on red meat. Examination of each phase of production, inspection, safety, grading, processing, preparation, and current issues of the industries. Development of an understanding of the importance of meat in the diet and part of global agriculture. Same course as ANSI 2233. Credit hours: 3 Contact hours: Lecture: 3

Prerequisites: Introductory microbiology and organic chemistry. Description: Relationship of microorganisms to food manufacture and preservation, to food spoilage and microbial food poisoning and to various aspects of primary food production. Same course as MICR 3154. Previously offered as ANSI 3154. Credit hours: 4 Contact hours: Lecture: 2 Lab: 4 Levels: Undergraduate Schedule types: Lab, Lecture, Combined lecture and lab

Levels: Undergraduate Schedule types: Lecture Department/School: Animal Science FDSC 2253 Meat Animal and Carcass Evaluation Prerequisites: ANSI 1124.

Department/School: Animal Science FDSC 3232 Advanced Meat Evaluation Prerequisites: FDSC 2253.

Description: Evaluation of carcasses and wholesale cuts of beef, pork, and lamb. Factors influencing grades, yields, and values in cattle, swine, and sheep. Same course as ANSI 2253. Credit hours: 3 Contact hours: Lecture: 2 Lab: 2 Levels: Undergraduate Schedule types: Lab, Lecture, Combined lecture and lab Department/School: Animal Science FDSC 3033 Meat Technology Description: The basic characteristics of meat and meat products as they relate to quality. Product identification, economy, nutritive value, preservation, and utilization. No credit for students with credit in ANSI 2253 or ANSI 3333. Previously offered as ANSI 3033. Credit hours: 3 Contact hours: Lecture: 2 Lab: 3 Levels: Undergraduate Schedule types: Lab, Lecture, Combined lecture and lab Department/School: Animal Science

Description: Advanced evaluation of carcasses and wholesale cuts of beef, pork and lamb. Same course as ANSI 3232. Previously offered as FDSC 3182. Credit hours: 2 Contact hours: Lab: 4 Levels: Undergraduate Schedule types: Lab Department/School: Animal Science FDSC 3310 Advanced Competitive Evaluation Prerequisites: Honors Program participation, junior standing. Description: Advanced instruction in animal and/or product evaluation. For students competing on collegiate judging teams. Same course as ANSI 3310. Previously offered as FDSC 3210. Credit hours: 2

Contact hours: Lab: 6 Levels: Undergraduate Schedule types: Lab Department/School: Animal Science