Food Science Courses
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Denise Smith, Dept. Head, UI/WSU Bistate School of Food Science (111 Agricultural Science Bldg., 83844-2312; phone 208/885-0707; e-mail foodscience@uidaho.edu).
FS 110 Introduction to Food Science (3 cr)
Chemistry, microbiology, and processing of food and food products; concepts of food preservation, packaging and marketing of foods; food additives and regulations; world food problems. Field trip may be required. This is a cooperative course available to WSU degree-seeking students.
FS 113 Introduction of Vines and Wines (3 cr)
The importance of viticulture (grape growing) including world wine regions and enology (winemaking).
FS 154 Introductory Microbiology (3 cr)
See MMBB 154.
FS 204 (s) Special Topics (cr arr)
FS 220 Food Safety and Quality (3 cr)
Regulation, safety, and wholesomeness of food products; microbiological, chemical, and physical risks associated with food; hazard analysis as related to food safety, processing and quality; sanitation and pest management principles; methods for analyzing the sensory qualities of food products; problem management associated with food quality assurance. This is a cooperative course available to WSU degree-seeking students.
FS 230 Food Chemical Safety (3 cr)
Examines the sources of chemical and microbiological risk which foods may pose and helps students discover how scientific principles have been used to ensure the safety of our food supply through testing and processing. (Fall, Alt/yrs)
FS 240 Introduction to Food Processing (3 cr)
Training in food processing and unit operations at the introductory level. After completing this course, the students will be able to recognize and identify basic food science concepts and terminology used by professionals in the nutrition, foods, foodservice and food science fields; understand the multiple technologies used in the preservation of food; understand the concepts related to unit operations; and understand basic processing flow for various commodities such as milk, meat, fats and oils, and cereal grains. (Spring, Alt/yrs)
FS 250 General Microbiology (3 cr)
See MMBB 250.
FS 255 General Microbiology Lab (2 cr)
See MMBB 255.
FS 303 Food Processing (3 cr)
Specialized techniques, concepts and practices of food processing. Field trip reqd. Two 1-hr lectures and one 3-hr lab a week. Recommended preparation: MMBB 250, Chem 275 and Chem 276. This is a cooperative course available to WSU degree-seeking students.
FS 304 Cereal Products (2 cr)
Technical principles related to production and commercial processing of legume and cereal foods. Field trip required. This is a cooperative course available to WSU degree-seeking students.
FS 363 Animal Products for Human Consumption (4 cr)
See AVS 363.
FS 398 (s) Internship (cr arr)
Supervised professional internship in the food industry; requires formal written plan of activities approved by academic advisor and department head. Final written report and presentation required. This is a cooperative course available to WSU degree-seeking students.
Prereq: Permission of department.
FS 400 (s) Seminar (cr arr)
FS 403 (s) Internship (cr arr)
This is a cooperative course available to WSU degree-seeking students.
FS 404 (s) Special Topics (cr arr)
FS J406/J506 Evaluation of Dairy Products I (1 cr)
Identifying defects in dairy products and relating these defects to their probable cause; remedies. Credit not granted for both FS 406 and FS 506. FS 406 is a cooperative course available to WSU degree-seeking students. (Spring only)
FS J407/J507 Evaluation of Dairy Products II (1 cr)
Identifying defects in dairy products and intense training for Collegiate Dairy Products Evaluation Competition. Credit not granted for both FS 407 and FS 507. (Fall only)
FS J409/J509 Principles of Environmental Toxicology (3 cr)
Same as EnvS J409/J509. Fundamental toxicological concepts including dose-response relationships, absorption of toxicants, distribution and storage of toxicants, biotransformation and elimination of toxicants, target organ toxicity and teratogenesis, mutagenesis, and carcinogenesis; chemodynamics of environmental contaminants including transport, fate, and receptors; chemicals of environmental interest and how they are tested and regulated; risk assessment fundamentals. Students registering for FS 509 are required to prepare an additional in-depth report. Recommended Preparation: Biol 102 or Biol 115, Chem 111, Chem 112, Chem 275, and Stat 251. This is a cooperative course available to WSU degree-seeking students.
FS 416 Food Microbiology (3 cr)
Same as MMBB 416. Purpose for enumeration, detection, and identification of microorganisms in food products; physical, chemical, and environmental factors influencing growth and survival of foodborne microorganisms; pathogenic and spoilage microorganisms in food and their control. This is a cooperative course available to WSU degree-seeking students.
FS 417 Food Microbiology Laboratory (2 cr)
Same as MMBB 417. Methods for enumeration, detection, and identification of spoilage and pathogenic microorganisms in foods. Two 3-hr labs a wk. This is a cooperative course available to WSU degree-seeking students.
Prereq or Coreq: FS 416 or MMBB 416
FS 418 Oral Seminar in Food Science (1 cr)
Development of skills and communication tools and techniques for oral presentations of current food science research. This is a cooperative course available to WSU degree-seeking students.
FS J422/J522 Sensory Evaluation of Food and Wine (3 cr)
Theory, principles and application of sensory evaluation techniques to evaluate appearance, aroma, flavor and texture of foods and wine. Additional projects/assignments required for graduate credit. This is a cooperative course available to WSU degree-seeking students.
Prereq: FS 220, Stat 251 or Permission
FS 423 Sensory Evaluation of Food and Wine Laboratory (1 cr)
This course will provide a practical application of FS 422, including the theory, principles and applications of sensory evaluation techniques for the evaluation of appearance, aroma, flavor and texture of foods and wine. This is a cooperative course available to WSU degree-seeking students.
FS J429/J529 Dairy Products (3 cr)
Dairy chemistry, microbiology, sanitation, product development and processing from cow to consumer. This is a cooperative course available to WSU degree-seeking students.
FS J430/J530 Dairy Products Lab (1 cr)
Students gain hands-on skills formulating, processing, evaluating and analyzing dairy products. Communication and critical thinking skills are also developed in this laboratory course. Graduate level has additional requirements. This is a cooperative course available to WSU degree-seeking students.
FS 432 Food Engineering (3 cr)
Fundamentals of food engineering for improving the efficiency of food processing operations and the quality of processed food. Principles of heat transfer, steam, air-vapor mixtures, refrigeration and fluid flow as applied to food processing and storage. This is a cooperative course available to WSU degree-seeking students.
Prereq: FS 303
FS 433 Food Engineering Lab (1 cr)
To enhance the learning experience of the students taking FS 432 through laboratories, problem sessions and group discussions. This is a cooperative course available to WSU degree-seeking students.
FS J436/J536 Principles of Sustainability (3 cr)
Same as EnvS J436/J536. Presented as online doculectures, covering topics such as: Origins of Sustainability, Standards of Sustainability, Culture of Waste, Built Environment, Industrial Sustainability, Energy Sustainability, Water Resources, Measuring Sustainability, Sustainable Impact Assessment, and Our Sustainable Future. Readings and homework are assigned with each topic. Learning assessment will be from homework, exams and written papers. Additional work is required for graduate credit. This is a cooperative course available to WSU degree-seeking students. (Fall only)
Prereq: Junior or higher standing
FS J441/J541 Scanning Electron Microscopy (3 cr)
Theory and principles of scanning electron microscopy as investigative tool; includes operation and maintenance of electron microscope, specimen preparation, and photographic darkroom procedure. Students registering for FS 541 are required to complete an additional research paper.
FS J442/J542 Advanced Biochemistry II (3 cr)
See MMBB J442/J542.
FS 460 Food Chemistry (3 cr)
Fundamentals of food chemistry; composition of foods and the changes that occur during processing. This is a cooperative course available to WSU degree-seeking students.
Prereq: Chem 275 and Chem 276; or Chem 277 and Chem 278, and MMBB 300 or MMBB 380
FS 461 Food Chemistry Laboratory (1 cr)
Experiments related to properties, reactions, and interactions of chemical components of foods. This is a cooperative course available to WSU degree-seeking students.
Coreq: FS 460
FS 462 Food Analysis (4 cr)
Introductory food analysis; methods common to many food commodities. This is a cooperative course available to WSU degree-seeking students.
Prereq: Chem 275, Chem 276, and MMBB 250
FS J464/J564 Food Toxicology (3 cr)
General principles of toxicologic evaluation of chemicals, which intentionally or unintentionally enter the food chain. Toxicology of food additives, colors, preservatives, drugs, pesticides and natural toxins in foods and risk characterization. Additional projects/assignments required for graduate credit. This is a cooperative course available to WSU degree-seeking students.
FS J465/J565 Wine Microbiology and Processing (3 cr)
Technical principles related to the processing and fermentation of wines with an emphasis on microbiology. This is a cooperative course available to WSU degree-seeking students.
FS 466 Wine Microbiology and Processing Lab (1 cr)
Hands-on winemaking; application of chemical microbiological methods for wine analysis. Field trip required. This is a cooperative course available to WSU degree-seeking students.
Prereq or Coreq: FS 465 or 565
FS J470/J570 Advanced Food Technology (3 cr)
Physical principles of food preservation and recent advances in food technology. Additional projects/assignments required for graduate credit. This is a cooperative course available to WSU degree-seeking students.
Prereq: FS 303, FS 416 or Permission
FS 482 Food Process Engineering I (3 cr)
Design of food processing systems; design and simulation of sterilization and pasteurization processes in foods
FS 489 Food Product Development (3 cr)
Course serves as a capstone experience for food science seniors, and will require the application of food chemistry, food processing/engineering, and microbiology course knowledge in formulating a new food product. This is a cooperative course available to WSU degree-seeking students.
Prereq: FS 303, FS 416, and 460, or Permission
FS 499 (s) Directed Study (cr arr)
This is a cooperative course available to WSU degree-seeking students.
FS 500 Master's Research and Thesis (cr arr)
FS 501 (s) Seminar (cr arr)
FS 502 (s) Directed Study (cr arr)
FS 503 (s) Workshop (cr arr)
FS 504 (s) Special Topics (cr arr)
FS 506 Evaluation of Dairy Products I (1 cr)
See FS J406/J506.
FS 507 Evaluation of Dairy Products II (1 cr)
See FS J407/J507.
FS 509 Principles of Environmental Toxicology (3 cr)
See FS J409/J509.
FS 510 Functional Foods and Health (3 cr)
Functional foods are foods that provide health benefits beyond basic nutrition. This course will deal with the actions of bioactive compounds in functional foods and nutraceuticals as they relate to disease prevention and health promotion. In addition, this course will cover (1) the chemistry and mechanism of action of the various bioactive compounds, and (2) the safety, efficacy, stability and regulatory aspects of functional foods and nutraceuticals. The course is intended for graduate students in food science, nutrition, or related biological science fields. This is a cooperative course available to WSU degree-seeking students.
FS 511 Food Lipids (3 cr)
To gain an understanding of the functionality fats in our foods and the beneficial and detrimental health related aspects of fats in our diets. Emphasis will be placed on relationships among fat and oil chemistry and the physiological results of eating foods containing specific triacylglycerols, fatty acids, and other lipids. Recent research and popular literature will supplement the discussions. This is a cooperative course available to WSU degree-seeking students.
FS 512 Food Proteins and Enzymes (2 cr)
Chemistry/biochemistry of proteins/enzymes applied to food research and industry; protein functionality/enzyme technology application to food industry. This is a cooperative course available to WSU degree-seeking students.
FS 513 Food Carbohydrates (3 cr)
This course will provide insight into structure-function relationships of polysaccharides within food systems as a function of their respective molecular structures and physical characteristics. This is a cooperative course available to WSU degree-seeking students.
FS 516 Food Laws (2 cr)
Become familiar with government statutes and regulations that contribute to a safe, nutritious, and wholesome food supply. Understand more about the law and the US legal system relevant to the regulation of the manufacture and sale of food and supplements, including jurisdictional issues, administrative law, and tort, contract, corporate, environmental, labor and criminal law issues. Senior or Graduate student standing recommended. This is a cooperative course available to WSU degree-seeking students.
FS 517 Writing Seminar (2 cr, max 4)
Planning, writing, reporting, reviewing and evaluating current food-related research. This is a cooperative course available to WSU degree-seeking students.
FS 518 Graduate Oral Seminar (1 cr)
Development of skills and communication tools and techniques for oral presentations of current food science research. Additional projects/assignments required for graduate credit. This is a cooperative course available to WSU degree-seeking students.
FS 520 Instrumental Analysis (2 cr)
See MMBB 520. This is a cooperative course available to WSU degree-seeking students.
FS 522 Sensory Evaluation of Food and Wine (3 cr)
See FS J422/J522
FS 527 Transmission Electron Microscopy (3 cr)
Discussion and application of basic skills required in use of transmission electron microscope, including simple specimen preparation techniques and photographic darkroom skills.
FS 529 Dairy Products (3 cr)
See FS J429/J529.
FS 530 Dairy Products Lab (1 cr)
See FS J430/J530.
FS 536 Principles of Sustainability (3 cr)
See FS J436/J536.
FS 538 Introduction to Physical Properties of Foods (2 cr)
Thermophysical behavior of foods and biopolymers, including water transport/activity, rheological, thermal, dielectric and barrier properties. Newtonian and non-Newtonian flow; Viscous, viscoelastic, and Hookean behavior. Relationship between rheology of food biopolymers and structure, composition, temperature, and plasticizer content. Recommended preparation one undergraduate course in calculus. This is a cooperative course available to WSU degree-seeking students.
Prereq: FS 432, FS 460, Math 310, or Permission
FS 540 Biological Electron Microscopy (4 cr)
Application of biological specimen preparation techniques in EM, including ultramicrotomy and use of specific stains.
FS 541 Scanning Electron Microscopy (3 cr)
See FS J441/J541.
FS 542 Advanced Biochemistry II (3 cr)
See MMBB J442/J542.
FS 564 Food Toxicology (3 cr)
See FS J464/J564.
FS 565 Wine Microbiology and Processing (3 cr)
See FS J465/J565.
FS 570 Advanced Food Technology (3 cr)
See FS J470/J570.
FS 583 Advances in Cereal Science and Technology (2 cr)
Chemistry and functionality of cereal grains as related to their processing and product quality. This is a cooperative course available to WSU degree-seeking students.
Prereq: 3 credits Food Chemistry, Biochem or Organic Chem.
FS 588 Food Science Teaching Practicum (1-3 cr)
Supervised teaching in a university setting.
Prereq: Admission to graduate program and Permission
FS 590 Food Science Research Seminar (1 cr, max arr)
Current topics and research in food science and related areas.
Prereq: Permission
FS 600 Doctoral Research and Dissertation (cr arr)