Food Science Courses

Current course schedules are listed in the UW Timetable. Further descriptions of some courses can be found in the Biology Course Info pages.

100 Level Courses

120 Science of Food I, II, SS; 3 cr.

Relationship between food, additives, processing and your health. How foods are processed. Current food controversies. P: Open to freshmen. Ingham, B.

200 Level Courses

200 Professions of Dietetics and Foodservice Admin I, 1 cr.

(Also Nutr. Sci. 200). The course will introduce students to the fields of Nutrition, Dietetics and Foodservice Administration. Topics center around the educational requirements and the role of the dietitian in varied settings. P: Open to freshmen. Theis.

201 Discovering Food Science II; 1 cr.

Introduction to the food industry for incoming (freshmen and transfers) Food Science majors. Provides a brief introduction to the different areas of study and career opportunities within the food industry. P: Open to Fr. Hartel.

299 Independent Study I, II; 1-3 cr.

P: Fr or So or Jr and written cons inst. Staff.

300 Level Courses

301 Introduction to the Science and Technology of Food I, II, 3 cr

An introduction to the chemical, physical and microbiological nature of food and how these factors are manipulated to produce food that is safe and of high quality. A brief overview of food processing operations. Hot topics in the field. P: Majoring in FS, Nutr Sci, Dietetics, or BSE, 1 sem of org chemistry, 1 sem of college biology; Math 114; Bact 101/102 or 303/304, or con reg or cons ins. Steele.

305 Introduction to Meat Science and Technology I; 4 cr.

(Same as Meat and Animal Science 305.)

310 Analysis of Food Products I; 4 cr. Lecture/Lab.

Application of quantitative techniques to the determination of composition and quality of food products. P Biochem. 201 or 501; or Chem. 341. Hyslop.

321 Regulatory and Quality Standards II, (1st 5 weeks); 1 cr.

(Same as Meat and Animal Science 321.) Food laws and regulations, regulatory and commercial grading standards used in the food industry. P: Jr st or cons instr. Staff.

324 Food Bacteriology I; 2 cr.

(Same as Bacteriology 324.)

325 Food Bacteriology I; 3 cr.

(Same as Bacteriology 325.)

375 Special Topics I, II, SS; 1-3 cr.

Subjects of current interest to undergraduates. P: Cons instr. Staff.

399 Coordinative Internship I, II, SS; 1-8 cr.

P: So, Jr or Sr standing with cons supervisory instr, advisor and internship coordinator.

400 Level Courses

410 Food Chemistry I II; 3 cr.

Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, minerals, water, enzymes, pigments and flavors. P: Biochem. 501 or equiv and Chem. 221 or FS 310. Parkin, Damodaran.

437 Foodservice Operations I; 3 cr.

Introduction to principles of operations management in foodservice systems: menu planning, procurement, production, service, computerization, human resource management, financial management and quality assessment. P: Food Science 301. Theis.

438 Foodservice Operations Lab I; 1 cr.

Procurement and production methods used to control costs in foodservice operations; field trips. P: Con reg 437. Theis.

440 Principles of Food Engineering I; 3 cr.

Application of engineering principles in the analysis of food process operations: material and energy balances, thermodynamics, fluid flow, heat transfer, mass transfer, mechanics of materials. P: 1 sem calculus and 1 yr physics or cons instr. Connelly, Hyslop.

464 Statistics for Food Industry Quality Control II; 2 cr.

Application of statistics for the purpose of monitoring and controlling food industry production. Applications of discrete and continuous distributions as tools for inferring production quality and efficiency. Topics include hypothesis formation and testing, confidence intervals, and graphics for presentation. P: Stat 201 or equiv. Norback.

500 Level Courses

511 Chemistry and Technology of Dairy Products II; 3 cr.

Chemistry of milk components (i.e. protein, lipids, carbohydrate, salts, enzymes) with an emphasis on chemical and physical changes that occur during the manufacture of a range of milk products (i.e. ice cream, butter, cheese). Dairy technology and microbiological quality. P: Food Sci 310 or cons inst. Lucey.

512 Principles of Food Chemistry Lab I; 2 cr.

Lectures and demonstrations on methodology in food chemistry; experiments on the chemistry of organic constituents, lipids, proteins, carbohydrates and other organic constituents of foods. P: Food Science 410 or cons instr. Parkin, Hyslop.

514 Food Chemistry II II; 2 cr.

Chemistry of vitamins, minerals, pigments, food additives, and potential toxicants, with emphasis on changes during processing and storage. Physiological characteristics of animal tissues postmortem and plant tissues post-harvest. P: Biochem 501 and Food Sci 410, or consent of instructor. Damodaran.

515 Commercial Meat Processing II; 2 cr.

(Same as Animal Science 515.) Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging. P: An Sci 305 or Food Sci 410 or cons inst. Zool 101 & 102, or Zool 151 & 152 (recommended); Chem 103. Claus.

530 Food Processing I; 2 cr.

Procedures used to process and preserve food on a commercial basis. Major emphasis: packaging, thermal processing, chilling storage, freezing and irradiation. P: Course in physics and a course in organic chemistry or biochemistry or cons instr. Hartel, Hyslop.

532 Food Processing II; 3 cr.

Lectures/lab. Procedures used to process and preserve food on a commercial basis. Major emphasis: separation, concentration, fractionation, dehydration and energy considerations of alternate processing methods. P: FS 530 or cons instr. Etzel, Hartel, Hyslop.

537 Organization and Management of Food and Nutrition Services II; 3 cr.

Principles of organization, the management process in food- service systems; allocation of resources; budget development, personnel supervision and evaluation. P: Food Sci. 437 and Bus. 530. Theis.

542 Food Engineering Operations II; 4 cr.

Lectures and experiments in food engineering operations selected from topics such as: thermodynamics, transport processes, biological kinetics and bioreactor design, thermal process calculations, separation processes, process instrumentation and control, process design and economics, and the use of the computers. P: Food Sci. 440, Sr. standing or cons instr. Etzel, Hyslop.

565 Food Process Engineering II; 3 cr.

(Same as Chemical Engineering 565.) Application of engineering principles to the quantitative analysis of food processing systems. Physical/chemical characteristics of biological systems, flow processes, preservation processes and separation processes. P: ChE 326 and 426; Chem. 345. Hartel.