GRADUATE COURSES

201.  Food Chemistry and Biochemistry (3)

Lecture – 3 hours. Prerequisite: Biological Sciences 103.  Topics on enzymes, proteins, pigments, lipids, and vitamins.  Biochemical principles and methods related to food composition, preservation, and processing.  Research proposals and group problems solving. - l.(l) Shoemaker, Frankel

202.  Chemical and Physical Changes in Food (4)

Lecture – 3 hours; term paper.  Prerequisites: Biological Sciences 103; Chemistry 107B.  Fundamental principles of chemistry and physics are applied to a study of changes in water binding properties and activity, changes in proteins, nutrients, toxic constituents, and other compounds during storage, heating, freezing, dehydration, and concentrating of food materials. 

203. Food Processing (3)

Lecture – 3 hours.  Prerequisites:  course 110A, Physics 5C or 7C, Chemistry 107B, and one undergraduate food processing course.  Principles of food engineering applied to food processing.  Relationship of Newtonian and non-Newtonian fluid properties to heat and momentum transfer.  Application of mass transfer in controlling kinetics and quality changes of foods. ll. (ll)  K. McCarthy, M. McCarthy 

204.  Advanced Food Microbiology (3)

Lecture – 3 hours.  Prerequisites: Biological Sciences 1C, 103, course 104 or a course in microbiology.  Principles of and recent developments in food microbiology, including food pathogen virulence and detection, parameters of microbial growth in food, and the microbiology of food and beverage fermentations. - lll. (lll.) Ogrydziak, C. Price

205. Industrial Microbiology (3)

Lecture – 3 hours.  Prerequisites: Biological Sciences 1A, 102, 103; Microbiology 130A-130B or Biological Sciences 101 recommended.  Use of microorganisms for producing substances such as amino acids, peptides, enzymes, antibiotics and organic acids.  Emphasis on metabolic regulation of pathways leading to fermentation products, on yeast fermentations, and on genetic manipulations (including recombinant DNA techniques) of industrial microorganisms.  Offered in odd-numbered years. - lll.  Orgydziak

207.  Advanced Sensory-Instrumental Analyses (3)

Lecture – 2 hours; laboratory – 3 hours.  Prerequisites: course 107 and consent of instructor.  Basic principles of measurement of color, texture, and flavor of foods by sensory and instrumental methods.  Advanced statistical analysis of relation of colorimetry, texturometry, and chemistry of volatile compounds to perception of appearance, texture, flavor.  Offered in alternate years. 

211.    Lipids: Chemistry and Nutrition (3)

Lecture – 3 hours.  Prerequisites: Biological Sciences 103, Chemistry 107B, 128B.  Chemistry of lipids as it pertains to research in food and nutrition.  Relationship between lipid structure and their physical properties in tissue and foods.  Regulation of absorption, transport, and metabolism of lipids.  Implication of dietary fats and health. - ll. (ll.)  German

217.    Advanced Food Sensory Science (2) 

Lecture – 2 hours.  Prerequisite: course 107A (may be take concurrently).  Advanced study of the techniques and theory of the sensory measurement of food as an analytical tool and as a measure of consumer perception and acceptance.  Advanced examination of the sensory and cognitive systems associated with the perception of food. - l. (l.)  O’Mahony

227.  Food Perception and the Chemical Senses (2)

Lecture – 2 hours.  Prerequisites: course 107B (may be taken concurrently), consent of instructor.  Examination of the anatomy and physiology of the chemical senses (taste, smell, and the trigeminal senses) and how they are involved in the perception of food and food intake. - ll. (ll.)  Guinard.

290. Seminar (1)

Seminar – 1 hour.  May be repeated for credit.  (S/U grading only) - l. (l.), ll. (ll.), lll. (lll.) Ogrydzaik, Shoemaker

290C.  Advanced Research Conference (1)

Discussion – 1 hour.  Prerequisites: graduate standing and consent of instructor.  Critical presentation of evaluation of original research by graduate students.  Planning of research programs and proposals.  Discussion led by individual major instructors for their research group. (S/U grading only) - l. (l.), ll. (ll.), lll. (lll.)

291.  Advanced Food Science Seminar (1)

Seminar – 1 hour.  Prerequisite: completion of at least one quarter of course 290.  Oral presentation of student’s original research, discussion, and critical evaluation.  (S/U grading only).- lll. (lll.)

298.    Group Study (1-5)

299.    Research (1-12)

Prerequisite: Graduate standing. (S/U grading only)

PROFESSIONAL COURSE

396.    Teaching Assistant Training Practicum (1-4)

Prerequisite: graduate standing.  May be repeated for credit. (S/U grading only). - l. (l.), ll. (ll.), lll. (lll.)