• FDSC 110: Fermented Foods of the World

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Principles of food fermentation, fermented foods throughout the world, and health aspects of fermented foods.Satisfies Volunteer Core Requirement: (GCI)
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• FDSC 150: History and Culture of Food

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Impact of people and historical events on the production, distribution, and consumption patterns of food. The role of food as an indicator of cultural, societal, and historical changes around the world. Major technological advances in food processing and their impact on the globalization of the food supply. Satisfies General Education Requirement: (CC). Contact Hour Distribution: 3 hours lecture.
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• FDSC 201: Professional Development

  1.00 Credits

  The University of Tennessee - Knoxville

  
  Professional development expectations and opportunities. Individual written and oral reports. Group discussions on careers and food companies. Registration Restriction(s): Minimum student level – sophomore.
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• FDSC 241: Food Preservation & Packaging

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Principles, methods, and equipment used for preservation of foods. Contact Hour Distribution: 2 hours lecture and 1 lab.
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• FDSC 341: Food Engineering

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Units and dimensions, physical properties, transport processes, fluid flow, heat transfer, thermal and nonthermal preservation processes, refrigeration, freezing, evaporation, psychrometrics, mass transfer, membrane separations, and dehydration. Contact Hour Distribution: 2 hours and one 2-hour lab.
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• FDSC 390: Food Laws and Regulations

  3.00 Credits

  The University of Tennessee - Knoxville

  
  A comprehensive examination of the laws and regulations designed to preserve the safety, wholesomeness, and nutritional quality of the United States food supply, and the agencies that enforce them. Comment(s): Core courses in food science will serve as an essential basis for understanding of material covered in this course.
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• FDSC 410: Food Chemistry

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods. (RE) Prerequisite(s): Chemistry 110 or 260.
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• FDSC 415: Food Analysis

  4.00 Credits

  The University of Tennessee - Knoxville

  
  Principles, methods, and techniques for qualitative and quantitative analyses of composition and physical, chemical, and biological properties of food and food ingredients. Contact Hour Distribution: 3 hours and one 2-hour lab. (RE) Prerequisite(s): Chemistry 110 or 260.
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• FDSC 418: Honors: Food Chemistry

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods. (RE) Prerequisite(s): Chemistry 110 or 260.
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• FDSC 419: Food Chemistry Lab

  1.00 Credits

  The University of Tennessee - Knoxville

  
  Interaction of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods and methods of evaluation of chemical properties of foods. Contact Hour Distribution: One 2-hour lab. (RE) Prerequisite(s): 410.
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