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Course Descriptions

FST/FPE 501 Nutrition, Metabolism and Health

Study of the structures, types and metabolism of carbohydrates, lipids and proteins. Discussion of the biological roles of vitamins and minerals. Application and integration of metabolic knowledge with health promotion and chronic diseases. (3-0-3)
Prerequisite: College level basic biology, chemistry, biochemistry or physiology.

FST/FPE 502 Research Project: Design, Delivery and Dissemination

This course is an introduction to designing, conducting, and reporting on scientific research. Topics will include: defining a problem and creating a research proposal; experimental design, data collection and analysis; and, written and oral presentation of results. (3-0-3)

FST 504 Food Biotechnology

Introduction of biotechnology in the food industry including genetic engineering of microorganisms. Fundamentals of microbial genomics and proteomics. Practice of a variety of software and bioinformatics tools including database search, sequence alignment, phylogenetic and cluster analyses, gene prediction, genomic map construction, structural and functional prediction of proteins. Applications of DNA fingerprinting techniques in food safety and public health. (3-0-3)
Prerequisite: Biology or Microbiology

FST 505 Food Microbiology

Microorganisms of importance to food safety, spoilage, and food fermentations. Principles of occurrence and control of microbiological contaminants, methods for
detection, mechanisms of microbial inactivation, and importance of sanitation and prevention of public health problems. (3-0-3)
Prerequisites: Introductory Microbiology or Food Science

FST 506 Food Microbiological Laboratory

Basic microbiological techniques and safe laboratory practices. Introductory Food Microbiology, including isolation of pathogenic bacteria, spoilage microorganisms, sporeformers, fermentation, environmental monitoring and rapid identification methods. (0-3-3)
Prerequisites: Introductory Microbiology or Food Science

FST 507 Food Analysis

Techniques for analyzing food toxins, food constituents of public health concern, intentional and unintentional food additives, and modern separation and analytical techniques. (3-0-3)
Prerequisites: Chemistry or Analytical Chemistry 5


Students in this class will learn how to do the following: Identify the key steps in the food product development process, stage gate concepts. Develop a formulation approach with ability to effectively understand how to work well with vendors, handle labeling regulations, food safety and consumer acceptability requirements. Create a product unit costing with trade- offs and contingencies for market launch. Identify key performance requirements for product shelf life testing and packaging specifications. Evaluate product quality and safety with traditional and state of the art assessment tools. Conduct consumer tests, plant trials and introduce new products and processes into the manufacturing operation, contingency planning. Develop a strategy to monitor and improve performance. (3-0-3).
Prerequisites: Basic Food Chemistry or Introductory Food Science; Introductory Microbiology or Food Microbiology. This course is a capstone course that integrates concepts taught from the above areas

FST 511 Food Law and Regulation

Legal and scientific issues in regulating the nation’s food supply and nutritional status. Rules of regulatory agencies, Federal Food, Drug and Cosmetic Act, and definitions and standards for food and adulterated foods. Manufacturing processed foods in compliance with regulations. (3-0-3)

FPE 520 Low-Acid Canned Food Regulations and Microbiology (specifically designed for Food Processing Specialist Certificate Program)

Regulatory requirements for the U.S. Food and Drug Administration, and the broad microbial issues associated with low acid canned foods (LACF) products. Topics will include the U.S. Food Drug &Cosmetic (FD&C) Act, Emergency Permit Control, 21 Code of Federal Register (CFR) parts 108, 113, and 114, record requirements, sources of microbial contamination, characteristics of Clostridium botulinum, mesospheric spore formers, indicator organisms, and introduction to microbial heat resistance.

FST/FPE 521 Food Process Engineering

Food engineering fundamentals, heat transfer in food processing, food rheology, freezing of foods, food dehydration, kinetics of chemical reactions in foods, refrigeration and thermal process calculations, alternative methods of food processing. (3-0-3)

FST/FPE 522 Advanced Food Process Engineering

Process calculations for food processing methods such as canning, aseptic processing, ohmic heating, microwave processing and pulsed energy processing. Extrusion techniques in food processing, and discussions of new food processing techniques and safety implications.
Prerequisite: FST/FPE 521 (3-0-3)

FPE 523 Food Engineering Process Delivery (specifically designed for Food Processing Specialist Certificate Program)

Requirements for the U.S. Food and Drug Administration food canning regulations, including system design, process establishment, operational, and inspection records. Operations and calibration requirements of thermal processing equipment. How to design a process, document a process deviation and calculation of process delivery.

FPE 526 Engineering Principles of Food (specifically designed for Food Processing Specialist Certificate Program)

Methods for conducting seal integrity examinations, spoilage diagnosis, and traceability, defining and classifying package defects. Types of packaging materials, including metal, glass, plastics, flexible and composite containers, and their closure and sealing systems. Aseptic and alternative process delivery systems.

FST 524 Fundamentals of Food Science and Technology

The science and chemistry of food as related to storage and processing of major food commodities including meats and poultry, seafood, fruits and vegetables, cereal grains and baked goods, eggs, dairy, and confectionaries. The effects of food-related unit operations such as drying, freezing, sterilization and radiation treatment on chemical and physical properties of food. An introduction to the global control of food quality and safety is also covered. (3-0-3)

FST 531 HACCP Planning and Implementation

An introduction to good manufacturing practices (GMP) and other prerequisite programs, examination of the hazard analysis and critical control point (HACCP) concept, including an introduction to HACCP-regulated industries in the U.S. and international HACCP requirements, development and implementation of HACCP programs, generic HACCP modules, and hands-on development of individual and team HACCP plans. (3-0-3)

FST 541 Principles of Food Packaging

Type and application of packaging materials. Migration theories and food package interaction, package testing to ensure safety, and recycling of packaging materials. (3-0-3)

FST 591 Research and Thesis

Students conduct research on a particular topic and write a thesis. Students are also required to write manuscripts from thesis work for publication. (6-8 credit hours)

FST 593 Seminar on Food Safety and Technology

Students attend seminars offered during the semester. Each student is also required to give a 20 minute presentation on a topic of interest or a research project on which he/she conducted worked. (1 credit hour) 

FST 594 Special Projects

Advanced projects involving analysis of food safety processing, packaging and biotechnology systems. (1-6 credit hours)

FST 597 Special Problems

Independent study focusing on current problems, issues of professional relevance. Topics selected from food process engineering, food safety, packaging and biotechnology. (1-6 credit hours)