• FDSC 499: UG Research in Food Science

  1.00 - 3.00 Credits

  The University of Tennessee - Knoxville

  
  Experience in research projects under supervision of staff members. Student should make arrangements for research project with instructor prior to enrollment. Repeatability: May be repeated. Maximum 12 hours. Registration Permission: Consent of instructor.
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• FDSC 502: Registration/Use of Facilities

  1.00 - 15.00 Credits

  The University of Tennessee - Knoxville

  
  Required for the student not otherwise registered during any semester when student uses university facilities and/or faculty time before degree is completed.Grading Restriction: Satisfactory/No Credit grading only.Repeatability: May be repeated.Credit Restriction: May not be used toward degree requirements.Credit Level Restriction: Graduate credit only.Registration Restriction(s): Minimum student level - graduate.
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• FDSC 511: Integrated Food Science

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Critical review of the key principles of food science and applications in the chemistry, microbiology, and processing of food. Understanding the impact of processing on the quality of foods with respect to composition, quality and safety. Course will build on food science principles from undergraduate food chemistry, food microbiology and food processing courses.
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• FDSC 514: Food Colloids

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Presents fundamental colloidal theories in the context of food systems. Topics include interactions between colloidal particles, stability of colloidal dispersions, and interfacial phenomena.Recommended background: food chemistry, physical chemistry, college-level physics.Registration Restriction(s): Minimum student level – graduate.
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• FDSC 516: 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. Credit Restriction: Students cannot receive credit for both 415 and 516.
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• FDSC 521: Advanced Food Microbiology

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Extrinsic and intrinsic factors associated with foods and food processing that relate to growth, survival, inhibition, detection, and recovery of foodborne pathogens and spoilage organisms; traditional and current approaches to microbiological food safety and quality.(RE) Prerequisite(s): 421 and 429.
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• FDSC 525: Molecular Parasitology

  3.00 Credits

  The University of Tennessee - Knoxville

  
  The basics of parasitology, life cycle analysis, prevalence, and control strategies of the major classes of parasites affecting global public health will be presented. In particular, the molecular mechanisms employed by parasites that lead to human disease will be the focus.Registration Restriction: Minimal student level - graduate.
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• FDSC 530: Food Biochemistry

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Applied biochemistry to plant- and animal-based food. Biochemical reactions in edible tissues pre- and post-harvest. Recommended Background: Food chemistry.Registration restriction(s): Seniors and graduate students.
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• FDSC 541: Food Engineering

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Transport processes in food engineering; unit operations; thermal and non-thermal processing of foods; food separations; processing and physicochemical properties of foods; calculations, design practices, and equipment used in food processing operations.Contact Hour Distribution: 2 hours and one 2-hour lab.Credit Restriction: Students cannot receive credit for both 341 and 541.Recommended Background: Basic calculus and physics.
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• FDSC 545: Food Rheology

  3.00 Credits

  The University of Tennessee - Knoxville

  
  Principles of fundamental and empirical rheological tests are described. Rheological properties of food colloidal and polymeric systems and application of rheology to understand microstructure and functionality of food systems are discussed.Recommended Background: Organic chemistry and food chemistry.Registration Restriction(s): Minimum student level – graduate.
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