374
Food Science (FDSC)
FDSC 3333 Meat Science Prerequisites: ANSI 2253, CHEM 1215 or equivalent.
FDSC 4143 Food Safety Modernization Act Description: Good manufacturing practices, how to develop preventive controls plan and how to respond to FDA inquiries. FDA standardized curricula developed for FSMA: Animal Food and Human Food rules. May not be used for degree credit with FDSC 5143. Credit hours: 3 Contact hours: Lecture: 3
Description: Anatomical and basic chemical and physical characteristics of meat animals studied. The application of scientific principles to the processing and economical utilization of meat animals, as well as in the manufacture of meat products emphasized in the laboratory. Same course as ANSI 3333. Credit hours: 3 Contact hours: Lecture: 2 Lab: 3 Levels: Undergraduate Schedule types: Lab, Lecture, Combined lecture and lab Department/School: Animal Science FDSC 3373 Food Chemistry I Prerequisites: ANSI 3543 or organic chemistry. Description: Basic composition, structure, and properties of foods and the chemical changes or interactions that occur during processing and handling. Previously offered as ANSI 3373. Credit hours: 3 Contact hours: Lecture: 2 Lab: 2 Levels: Undergraduate Schedule types: Lab, Lecture, Combined lecture and lab
Levels: Undergraduate Schedule types: Lecture Department/School: Animal Science FDSC 4153 Advanced Food Microbiology Prerequisites: FDSC 3154 or MICR 3154.
Description: Detection of foodborne pathogens, how pathogens cause disease, conduct investigations into foodborne illnesses, and antimicrobials to control foodborne pathogens. Credit hours: 3 Contact hours: Lecture: 3 Levels: Graduate, Undergraduate Schedule types: Lecture
Department/School: Animal Science FDSC 4233 Food Safety Audit Schemes
Department/School: Animal Science FDSC 3603 Processing Dairy Foods Prerequisites: Organic chemistry.
Description: Develop food safety system to satisfy SQF and BRC requirements. Major topics such as how to implement food safety and quality systems and how to prepare for audit. May not be used for degree credit with FDSC 5233. Credit hours: 3 Contact hours: Lecture: 3 Levels: Undergraduate Schedule types: Lecture Department/School: Animal Science FDSC 4243 Researching Consumer Food Preferences Prerequisites: AGEC 1113 and ANSI 1124 or FDSC 1133, and STAT 2013 or STAT 2023 or STAT 4013. Description: Design, implementation, and interpretation of research in consumer food preferences. Includes design of consumer surveys, conducting consumer interviews, preparing food and questionnaires for taste-test experiments, targeting and recruiting scientifically valid samples, the statistical analysis of data, and communication of results. Previously offered as AGEC 4243. Credit hours: 3 Contact hours: Lecture: 3 Levels: Graduate, Undergraduate Schedule types: Lecture
Description: Theory and practice in formulation and processing: butter and margarine, cottage cheese, blue and processed cheeses, evaporated and sweetened condensed milk, ice cream, ice milk, and other frozen desserts. Previously offered as ANSI 3603. Credit hours: 3 Contact hours: Lecture: 2 Lab: 2 Levels: Undergraduate Schedule types: Lab, Lecture, Combined lecture and lab Department/School: Animal Science FDSC 4113 Quality Control II Prerequisites: FDSC 3113 and FDSC 3123. Description: Verification and validation of the principles of Food Processing Quality Systems to confirm that quality and food safety systems have been implemented adequately and are effective. Topics include: food allergens, internal auditing and implement food safety and food quality programs to ensure consumer protection and prevent economic loss to the industry. Credit hours: 3 Contact hours: Lecture: 3
Levels: Undergraduate Schedule types: Lecture Department/School: Animal Science FDSC 4123 Principles of Food Engineering Prerequisites: MATH 1513.
Department/School: Animal Science FDSC 4253 Pre-Harvest Food Safety Prerequisites: FDSC 3154 or MICR 3154.
Description: Microbial food safety at pre-harvest level. Types, sources, and concentrations of disease-causing pathogens in the food-producing animal environments and fresh produce/seafood environments; methods to control or reduce foodborne pathogens; present and future pre-harvest food safety directions. Credit hours: 3
Description: Application of the engineering approach to solving heat and mass transfer problems in food processing. An introduction to the basic concepts of the conservation laws, fluid flow, heat transfer, refrigeration, freezing, psychrometrics, and energy conservation. Same course as MCAG 4123. Credit hours: 3 Contact hours: Lecture: 3 Levels: Graduate, Undergraduate Schedule types: Lecture Department/School: Animal Science
Contact hours: Lecture: 2 Lab: 2 Levels: Graduate, Undergraduate Schedule types: Lab, Lecture, Combined lecture and lab Department/School: Animal Science
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