• FDSC 421: Food Microbiology

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (Same as MICR 421.) (RE) Prerequisite(s): MICR 210 or BIOL 220 and BIOL 229.
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• FDSC 428: Honors: Food Microbiology

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (RE) Prerequisite(s): Microbiology 210 or Biology 220 and 229.
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• FDSC 429: Food Microbiology Lab

  2.00 Credits

  The University of Tennessee - Knoxville

  
  Methods for examination, enumeration, cultivation, and identification of foodborne microorganisms. (RE) Corequisite(s): 421.
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• FDSC 430: Sensory Evaluation of Food

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Principles and procedures of sensory evaluation of food, methods of test analyses, physiological, psychological, and environmental factors affecting sensory perception. Contact Hour Distribution: 2 hours and 1 lab. Recommended Background: A statistics course.
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• FDSC 442: Special Topics In Food Science

  1.00 - 3.00 Credits

  The University of Tennessee - Knoxville

  
  Topics of current concern to the food industry. Repeatability: May be repeated. Maximum 9 hours.
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• FDSC 445: Applied Food Science

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Interactions and functions of dairy, egg, cereal, and other plant based ingredients during the production and storage of processed food products. Contact Hour Distribution: 2 hours lecture and 1 lab. (RE) Prerequisite(s): 100, 241, or consent of instructor; and Food Chemistry (FDSC 410) and Food Microbiology (FDSC 421).
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• FDSC 490: Food Product Development

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Food Science capstone course. Application of principles of food chemistry, food processing and engineering, food microbiology, food laws and regulations, sensory evaluation, and statistics in the development of a food product concept. Contact Hour Distribution: 2 hours and one 3-hour lab. Registration Restriction(s): Only open to food science majors with science concentration. Minimum student level – senior.
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• FDSC 493: Practical Exp in Food Science

  1.00 - 12.00 Credits

  The University of Tennessee - Knoxville

  
  Field experience in supervised internship in the food industry or relevant supervised experience in food science laboratory-related work. Students may not receive credit for 493 for paid work in the Department of Food Science. Pay for food industry internships is permissible and at the discretion of the industry sponsor. Repeatability: May be repeated. Maximum 12 hours.
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• FDSC 494: Scientific Presentation/Report

  1.00 Credits

  The University of Tennessee - Knoxville

  
  A partner course for FDSC 493 (Practical Experience in Food Science) or FDSC 499 (Undergraduate Research in Food Science) to serve as a platform for orally presenting research, internship, and laboratory experience in a variety of audiences.Satisfies Volunteer Core Requirement: (AOC)
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• FDSC 495: Quality Assurance/Sanitatn Pra

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Design and evaluation of an industrial food processing operation to produce safe and high quality food products. Introduction to Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) Programs. (RE) Prerequisite(s): 410 or 418; and 421 or 428. Registration Restriction(s): Minimum student level – senior.
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