172 / FIELDS OF INSTRUCTION


Master of Science in Agriculture and Master of Agriculture. Programs
leading to the degree Doctor of Philosophy with emphasis on problems
related to food science may be obtained through the Departments of Fruit
Crops and Microbiology with faculty members from food science directing
the program. Areas of specialization are nutrition, food product and process
development, food chemistry, food microbiology, food quality, and food
safety. In addition to studies with the conventional agricultural commodities,
the department has research projects with seafood.
 Prerequisite for admission to graduate study, in addition to the require-
 ments of the Graduate School, is a good scientific background. Students with
 insufficient background in chemistry, physics, mathematics, or microbiology
 will be required to take these prerequisite subjects without graduate credit.

 COURSES FOR ADVANCED UNDERGRADUATES AND GRADUATES
 FS 501-INSTRUMENTAL ANALYSIS AND SEPARATIONS. 4 credits
 FS 502-NUTRITIONAL AND TOXICOLOGICAL ASPECTS OF FOODS. 4 credits

 GRADUATE COURSES
FS 600-RESEARCH PLANNING. 2 credits
 Food science investigations, identifying problems, planning and initiating re-
 search, experimental techniques, analysis of data, and reporting of results. Required
 of all first-year graduate students.
 FS 601-ADVANCED FOOD MICROBIOLOGY. 4 credits
 Prerequisite: FS 403 or consent of instructor. Selection of media and labora-
tory methods, chemical and biological determinations, characterization of food-
borne pathogens and spoilage organisms.
FS 605-INDUSTRIAL FOOD FERMENTATIONS. 4 credits
 Prerequisite: MCY 302. Microbiological, chemical, and physical principles in
controlled fermentations of foods and food constituents.
FS 606-FOOD PROCESSING SYSTEMS. 4 credits
 Prerequisites: MS 302, MCY 302. Processing systems of current importance and
those of future potential evaluated with emphasis on food engineering principles
and the resulting biochemical, microbiological, and nutritional interactions.
FS 607-FOOD CHEMISTRY. 4 credits
 Prerequisites: BCH 512, FS 402. Functions of lipids, carbohydrates, proteins,
enzymes, and other components in foods and their reactions and interactions during
food processing and storage.
FS 608-PSYCHOPHYSICAL ASPECTS OF FOODS. 4 credits
 Physical and chemical stimuli controlling human sensory perception of texture,
color, and flavor of foods. Methods of measurement and influence of processing
methods on quality attributes of foods.
FS 621-FooD PRODUCT DEVELOPMENT. 4 credits
 Prerequisite: 8 credits in food science. Theoretical and technological considera-
tions of food product development.
FS 641-ADVANCED HUMAN NUTRITION. 3 credits
 Prerequisite: BCH 512 or AL 527.
FS 642-PROTEINS AND AMINO ACIDS IN NUTRITION. 3 credits