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FS - Food Science

Barbara Rasco, Department 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

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. Cooperative: open to WSU degree-seeking students.

Credits
3 Credits

FS 113 Introduction to Vines and Wines

FS 113 Introduction of Vines and Wines (3 cr)
The importance of viticulture (grape growing) including world wine regions and enology (winemaking). Cooperative: open to WSU degree-seeking students.

Credits
3 Credits

FS 201 Science on Your Plate

FS 201 Science on Your Plate (3 cr)
Same as CORS 232. Applications of science, scientific literacy, and critical thinking as related to the development and manufacture of modern food products and their use in modern civilizations. Cooperative: open to WSU degree-seeking students.

Credits
3 Credits

FS 204 Special Topics

FS 204 (s) Special Topics (cr arr)
This is a cooperative course available to WSU degree-seeking students.

Credits
1-16 Credits

FS 220 Food Safety and Quality

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. Cooperative: open to WSU degree-seeking students.

Credits
3 Credits

FS 301 Food Mycology

FS 301 Food Mycology (3 cr)
Survey of the fungi important in food production, storage, and spoilage. Cooperative: open to WSU degree-seeking students.
Prereq: Biol 250 or 255

Credits
3 Credits

FS 302 Food Processing Lab

FS 302 Food Processing Lab (1 cr)
Application of specialized techniques, concepts and practices of food processing. Field Trip required. Cooperative: open to WSU degree-seeking students.
Prereq: FS 110 or FS 220; and Math 160 or Math 170; and Stat 251

Credits
1 Credits

Prerequisites

FS 110 or FS 220; and MATH 160 or MATH 170; and STAT 251

FS 303 Food Processing

FS 303 Food Processing (3 cr)
Specialized techniques, concepts and practices of food processing. Cooperative: open to WSU degree-seeking students.
Prereq: AVS 172 or FS 110; and FS 220; and Math 160 or Math 170; and Stat 251
Coreq: FS 302

Credits
3 Credits

Prerequisites

AVS 172 or FS 110; and FS 220; and MATH 160 or MATH 170; and STAT 251

Corequisites

FS 302

FS 304 Cereal Chemistry and Processing

FS 304 Cereal Chemistry and Processing (3 cr)
This course has been designed to provide students with a breadth of knowledge in the field of cereal grain science. This course will cover cereal and legume structure, chemistry, and function as it relates to processing and utilization. Cooperative: open to WSU degree-seeking students.
Prereq: Chem 275 and Chem 277

Credits
3 Credits

FS 329 Dairy Foods Composition and Quality

FS 329 Dairy Foods Composition and Quality (4 cr)
Introduction to the dairy processing industry. Chemistry of milk components. Standards of identity of dairy products. Quality control tests of fluid milk. Microbiology of fluid milk. Organoleptic properties of fluid milk and changes during storage. Federal, state and international regulations applied to dairy foods. Cleaning and sanitation in dairy manufacturing plants. Dairy effluents and waste management. Three lec and one 2-hr lab a week; two 1-day field trips required. Cooperative: open to WSU degree-seeking students.
Prereq: AVS 172 or FS 110; and Chem 275 and Chem 276

Credits
4 Credits

Prerequisites

AVS 172 or FS 110; and CHEM 275 and CHEM 276

FS 363 Animal Products for Human Consumption

FS 363 Animal Products for Human Consumption (4 cr)
See as AVS 363.

Credits
4 Credits

Cross Listed Courses

AVS 363

FS 398 Internship

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. Cooperative: open to WSU degree-seeking students.
Prereq: Permission of department

Credits
1-16 Credits

Prerequisites

Permission of department

FS 400 Seminar

FS 400 (s) Seminar (cr arr)

Credits
1-16 Credits

FS 401 Industrial Fermentations

FS 401 Industrial Fermentations (3 cr)
Science and technology associated with industrial-scale food fermentations. Cooperative: open to WSU degree-seeking students.
Prereq: Biol 250 and Biol 300

Credits
3 Credits

FS 402 Ciders and Other Fermented Foods

FS 402 Ciders and Other Fermented Foods (3 cr)
Chemistry, microbiology, and technology associated with the production of cider, beer, and other food fermentations. Two half-day field trips required. Cooperative: open to WSU degree-seeking students.
Prereq: FS 304; FS 465

Credits
3 Credits

FS 403 Workshop

FS 403 Workshop (cr arr)
Workshops focusing on Food Science. Cooperative: open to WSU degree-seeking students.

Credits
1-16 Credits

FS 404 Special Topics

FS 404 (s) Special Topics (cr arr)
Special topics related to Food Science. Cooperative: open to WSU degree-seeking students.

Credits
1-16 Credits

FS 405 Professional Development

Credits
1-16 Credits

FS 406 Evaluation of Dairy Products

FS 406 Evaluation of Dairy Products (2 cr)
Identifying defects in dairy products and relating these defects to their probable cause; remedies. Recommended Preparation: FS 329, FS 429 and FS 433. Cooperative: open to WSU degree-seeking students. (Spring only)

Credits
2 Credits

FS 407 Evaluation of Dairy Products Lab

FS 407 Evaluation of Dairy Products Lab (1 cr) Identifying defects in dairy products and intense training for Collegiate Dairy Products Evaluation Competition. Cooperative course available to WSU degree-seeking students.
Prereq: FS 406

Credits
1 Credits

FS 409 Principles of Environmental Toxicology

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. Cooperative: open to WSU degree-seeking students.

Credits
3 Credits

Cross Listed Courses

ENVS 409

FS 416 Food Microbiology

FS 416 Food Microbiology (3 cr)
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. Cooperative: open to WSU degree-seeking students.
Prereq: Biol 250 and Biol 255

Credits
3 Credits

Prerequisites

BIOL 250 and BIOL 255

FS 417 Food Microbiology Laboratory

FS 417 Food Microbiology Laboratory (2 cr)
Methods for enumeration, detection, and identification of spoilage and pathogenic microorganisms in foods. Two 3-hr labs a wk. Cooperative: open to WSU degree-seeking students.
Prereq or Coreq: FS 416

Credits
2 Credits

Prerequisites

FS 416

Corequisites

FS 416

FS 418 Oral Seminar in Food Science

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. Cooperative: open to WSU degree-seeking students.
Prereq: FS 110 or FS 220; and junior standing; and major in Food Science

Credits
1 Credits

Prerequisites

FS 110 or FS 220; and junior standing; and major in Food Science

FS 422 Sensory Evaluation of Food and Wine

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. Cooperative: open to WSU degree-seeking students.
Prereq: FS 110 or FS 113; and Stat 251

Credits
3 Credits

Prerequisites

FS 110 or FS 113; and STAT 251

FS 423 Sensory Evaluation of Food and Wine Laboratory

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. Recommended for ages 21 or older. Cooperative: open to WSU degree-seeking students.
Coreq: FS 422

Credits
1 Credits

FS 429 Dairy Products

FS J429/J529 Dairy Products (3 cr)
Dairy chemistry, microbiology, sanitation, product development and processing from cow to consumer. Additional projects/assignments required for graduate credit. Cooperative: open to WSU degree-seeking students.
Prereq: Biol 250, Biol 300, and FS 303

Credits
3 Credits

Prerequisites

BIOL 250 and BIOL 300

FS 430 Dairy Products Lab

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. Additional projects/assignments required for graduate credit. Cooperative: open to WSU degree-seeking students.

Credits
1 Credits

FS 432 Food Engineering

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. Recommended preparation: Phys 111. Cooperative: open to WSU degree-seeking students.
Prereq: FS 302 and FS 303
Coreq:FS 433

Credits
3 Credits

Prerequisites

FS 302 and FS 303

FS 433 Food Engineering Lab

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. Field Trip Required. Cooperative: open to WSU degree-seeking students.
Prereq or Coreq: FS 432

Credits
1 Credits

Prerequisites

FS 432

Corequisites

FS 432

FS 436 Principles of Sustainability

FS J436/J536 Principles of Sustainability (3 cr)
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. Cooperative: open to WSU degree-seeking students. (Fall only)
Prereq: Junior or higher standing

Credits
3 Credits

Prerequisites

Junior or higher standing

FS 460 Food Chemistry

FS 460 Food Chemistry (3 cr)
Fundamentals of food chemistry; composition of foods and the changes that occur during processing. Cooperative: open to WSU degree-seeking students.
Prereq: Chem 275 and Chem 276; or Chem 277 and Chem 278, and Biol 300 or Biol 380

Credits
3 Credits

Prerequisites

CHEM 275 and CHEM 276; or CHEM 277 and CHEM 278, and BIOL 300 or BIOL 380

FS 461 Food Chemistry Lab

FS 461 Food Chemistry Laboratory (1 cr)
Experiments related to properties, reactions, and interactions of chemical components of foods. Cooperative: open to WSU degree-seeking students.
Coreq: FS 460

Credits
1 Credits

Corequisites

FS 460

FS 462 Food Analysis

FS 462 Food Analysis (3 cr)
Introductory food analysis; methods common to many food commodities. Recommended Preparation: FS 460 and FS 461This is a cooperative course available to WSU degree-seeking students.
Prereq: FS 302 and FS 303; and Chem 275/Chem 276 or Chem 277/Chem 278; and Senior Standing

Credits
3 Credits

Prerequisites

FS 302 and FS 303; and CHEM 275/CHEM 276 or CHEM 277/CHEM 278; and Senior Standing

FS 464 Food Toxicology

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. Cooperative: open to WSU degree-seeking students.
Prereq: Biol 300 or Biol 380

Credits
3 Credits

Prerequisites

BIOL 300 or BIOL 380

FS 465 Wine Microbiology and Processing

FS J465/J565 Wine Microbiology and Processing (3 cr)
Technical principles related to the processing and fermentation of wines with an emphasis on microbiology. Additional projects/assignments required for graduate credit. Cooperative: open to WSU degree-seeking students.
Prereq: Biol 250 and Biol 300

Credits
3 Credits

Prerequisites

BIOL 250 and BIOL 300

FS 466 Wine Microbiology and Processing Lab

FS 466 Wine Microbiology and Processing Lab (1 cr)
Hands-on winemaking; application of chemical microbiological methods for wine analysis. Field trip required. Cooperative: open to WSU degree-seeking students.
Prereq or Coreq: FS 465

Credits
1 Credits

Prerequisites

FS 465

Corequisites

FS 465

FS 470 Advanced Food Technology

FS J470/J570 Advanced Food Technology (3 cr)
Physical principles of food preservation and recent advances in food technology including process control and control systems. Recommended Preparation: FS 432 and FS 460. Additional projects/assignments required for graduate credit. Cooperative: open to WSU degree-seeking students.
Prereq: FS 302 or FS 303

Credits
3 Credits

Prerequisites

FS 302 and FS 303

FS 475 Quality Management Tools for Food Products

FS 475 Quality Management Tools for Food Products (3 cr)
Describe fundamental concepts for quality management and improvement of biomanufactured goods. Apply principles of statistical process control in a variety of situations and systems. Cooperative: open to WSU degree-seeking students.
Coreq: FS 302 and FS 303; STAT 212 or STAT 251 or permission from instructor

Credits
3 Credits

FS 489 Food Product Development

FS 489 Food Product Development (3 cr)
Gen Ed: Senior Experience
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. Cooperative: open to WSU degree-seeking students.
Prereq: FS 302, FS 303, FS 416, and FS 460; and senior standing

Credits
3 Credits

Prerequisites

FS 302, FS 303, FS 416, and FS 460; and senior standing

FS 498 Internship

FS 498 (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. Cooperative: open to WSU degree-seeking students.
Prereq: Permission of department

Credits
1-16 Credits

FS 499 Directed Study

FS 499 (s) Directed Study (cr arr)
Cooperative: open to WSU degree-seeking students.

Credits
1-16 Credits

FS 500 Master's Res & Thesis

FS 500 Master's Research and Thesis (cr arr)

Credits
1-16 Credits

FS 501 Seminar

FS 501 (s) Seminar (cr arr)

Credits
1-16 Credits

FS 502 Directed Study

FS 502 (s) Directed Study (cr arr)

Credits
1-16 Credits

FS 503 Workshop

FS 503 (s) Workshop (cr arr)
Workshops focusing on Food Science. Cooperative: open to WSU degree-seeking students.

Credits
1-16 Credits

FS 504 Special Topics

FS 504 (s) Special Topics (cr arr)
Topics in Food Science. Cooperative: open to WSU degree-seeking students.

Credits
1-16 Credits

FS 509 Principles of Environmental Toxicology

FS 509 Principles of Environmental Toxicology (3 cr)
See FS J409/J509.

Credits
3 Credits

Cross Listed Courses

ENVS 509

FS 510 Functional Foods and Health

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. Cooperative: open to WSU degree-seeking students.

Credits
3 Credits

FS 511 Foods Lipids

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. Cooperative: open to WSU degree-seeking students.

Credits
3 Credits

FS 512 Protein Structure and Function

FS 512 Protein Structure and Function (2 cr)
Chemistry/biochemistry of proteins/enzymes applied to food research and industry; protein functionality/enzyme technology application to food industry. Cooperative: open to WSU degree-seeking students.

Credits
2 Credits

FS 513 Food Carbohydrates

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. Cooperative: open to WSU degree-seeking students.

Credits
3 Credits

FS 514 Starch Chemistry

FS 514 Starch Chemistry (3 cr)
The course will provide insight into structure-function relationship of starch through case study-teaching in a student-centered classroom. Cooperative: open to WSU degree-seeking students.
Prereq: Chem 275 & 276 or Chem 277 & 278, Biol 380 or 300, or permission from instructor

Credits
3 Credits

FS 516 Food Laws

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. Cooperative: open to WSU degree-seeking students.

Credits
2 Credits

FS 517 Scientific Writing

FS 517 Scientific Writing (2 cr, max 4)
Planning, writing, reporting, reviewing and evaluating current food-related research. Cooperative: open to WSU degree-seeking students. Open to Food Science Graduate Students Only.

Credits
2 Credits - Max 4 Credits

FS 518 Oral Seminar

FS 518 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. Cooperative: open to WSU degree-seeking students. Open to Food Science Graduate Students Only.

Credits
1 Credits

FS 520 Instrumental Analysis

FS 520 Instrumental Analysis (2 cr) Theory and techniques involved in the use of various instruments in modern biological laboratories; topics include chromatography, spectrometry, sterilization, sample preparation, radioisotope techniques, electrophoresis, centrifugation, and fermentation. (Spring only) Cooperative: open to WSU degree-seeking students.
Prereq: Permission

Credits
2 Credits

Prerequisites

Permission

FS 521 Food Rheology

FS 519 Food Rheology (3 cr)
Rheology is the study of flow, deformation and friction. This course, will cover the fundamentals of rheology, including stress, strain, flow behaviors, pipe flow, viscoelasticity, and tribology. In the lab component, we will learn how to correctly set up and run tests. Both the lecture and the lab will focus on sound application of rheological principles for interpretation of rheological data. Cooperative: open to WSU degree-seeking students.

Credits
3 Credits

FS 522 Sensory Evaluation of Food and Wine

FS 522 Sensory Evaluation of Food and Wine (3 cr)
See FS J422/J522.

Credits
3 Credits

FS 529 Dairy Products

FS J429/J529 Dairy Products (3 cr)
See FS J429/J529.

Credits
3 Credits

FS 530 Dairy Products Lab

FS 530 Dairy Products Lab (1 cr)
See FS J430/J530.

Credits
1 Credits

FS 532 Advanced Food Microbiology

FS 532 Advanced Food Microbiology (3 cr)
Discuss current topics in foodborne pathogen including novel detection, method, virulence, and pathogenesis, and their interaction with environment and host. Recommended Preparation: Biol 115, Biol 250, and FS 416. Cooperative: open to WSU degree-seeking students.

Credits
3 Credits

FS 536 Principles of Sustainability

FS 536 Principles of Sustainability (3 cr)
See FS J436/J536.

Credits
3 Credits

FS 538 Introduction to Physical Properties of Food

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. Cooperative: open to WSU degree-seeking students.
Prereq: FS 432, FS 460, Math 310, or Permission

Credits
2 Credits

Prerequisites

FS 432, FS 460, MATH 310, or Permission

FS 564 Food Toxicology

FS 564 Food Toxicology (3 cr)
See FS J464/J564.

Credits
3 Credits

FS 565 Wine Microbiology and Processing

FS 565 Wine Microbiology and Processing (3 cr)
See FS J465/J565.

Credits
3 Credits

FS 570 Advanced Food Technology

FS 570 Advanced Food Technology (3 cr)
See FS J470/J570.

Credits
3 Credits

FS 575 Food Quality Management

FS 575 Food Quality Management (3 cr)
Discuss the principles and practices of commonly used quality management systems used to maintain and improve the quality of their products and services. Use statistical tools to monitor and assess quality. Cooperative: open to WSU degree-seeking students.
Prereq: STAT 251, FS 302 and FS 303

Credits
3 Credits

FS 583 Advances in Cereal Chemistry and Technology

FS 583 Advances in Cereal Chemistry and Technology (3 cr)
This course provides in-depth information on wheat chemistry and technology as well as chemistry and uses of other cereal grains and legumes. Emphasis will be given to composition and functionality of wheat as related to processing and product quality, along with reviews of recent advances in cereal chemistry and technology. Cooperative: open to WSU degree-seeking students.

Credits
3 Credits

FS 588 Food Science Teaching Practicum

FS 588 Food Science Teaching Practicum (1-3 cr)
Supervised teaching in a university setting. Cooperative: open to WSU degree seeking students.
Prereq: Admission to graduate program and Permission

Credits
1-3 Credits - Max 3 Credits

Prerequisites

Admission to graduate program and Permission

FS 598 Internship

FS 598 (s) Internship (cr arr)

Credits
1-16 Credits

FS 599 Non-thesis Master's Research

Credits
1-16 Credits

FS 600 Doctoral Research & Thesis

FS 600 Doctoral Research and Dissertation (cr arr)

Credits
1-45 Credits