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Food Science (FS)

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  • FS - Food Science Courses

    FS 201 Introduction to Food Science 3.

    Science and practice of providing a wholesome, nutritious, economical and readily available supply of basic and processed foodstuffs. Chemical nature of foods, nutritional requirements, health-related dietary considerations, microorganisms, foodborne illnesses, preservation and processing, food additives, food labeling, food safety and the consumer.

    FS 231 Principles of Food and Bioprocess Engineering 4.
    Prerequisite: PY 211.

    Engineering concepts and their applications to the food and bioprocessing industries. Mass and energy balances and principles related to fluid flow, heat transfer, refrigeration and freezing, psychrometrics, and selected unit operations found in these industries.

    FS 250 Basics of Food Safety & Quality 3.

    This course examines the programs that maintain food safety and quality in food processing environments. It is based on international standards for food safety prerequisite programs in food manufacturing. Students will learn how to evaluate and manage pre-requisite programs for food safety. Examples include Good Manufacturing Practices (GMPs), Sanitation Standard Operating Procedures (SSOPs), Sanitation Control Procedures, and Preventive Controls.

    FS 290 Careers in Food and Bioprocessing Sciences 1.

    Careers and opportunities related to food and bioprocessing industries and regulatory agencies. Development of professional enhancement skills. Resume preparation, interviewing techniques, leadership development, oral and written communication, and team building. Benefits of undergraduate research, internships, and graduate education.

    FS 295 Special Topics in Food Science 1-4.

    Offerings of new or experimental courses in Food Science at the early undergraduate level.

    FS 301 Introduction to Human Nutrition 3.
    Prerequisite: Sophomore standing.

    Functions, dietary sources, digestion and absorption, deficiencies and excesses of essential nutrients in humans; dietary guidelines; food labels; the study of diet-disease relationships; the role of diet in heart disease, diabetes, hypertension, osteoporosis; energy balance and weight control; dietary supplement regulation; diet and athletic performance.

    FS 322 Muscle Foods and Eggs 3.
    Prerequisite: ZO 160, BIO 181 or BIO 183.

    Processing and preserving fresh poultry, red meats, seafood, and eggs. Ante- and post-mortem events as they affect quality, yield, and compositional characteristics of muscle foods. Principles and procedures involved in the production of processedmeat items.

    FS 324 Milk and Dairy Products 3.
    Prerequisite: BIO 181 or 183, CH 101.

    Introduction to the manufacture of dairy products. Dairy processing procedures from the farm, through the dairy plant, and to the consumer are studied. The course consists of 15 learning modules, three exams, and a project.

    FS 330 Science of Food Preparation 3.
    Prerequisite: FS 201 and CH 101.

    Basic elements of culinary practices are taught in conjunction with the scientific basis for how flavor, texture, and appearance of foods are created or maintained during food preparation.

    FS 351 Sanitation Standard Operating Procedures in Food Safety Control 3.

    This course is one of a series of six courses that are part of North Carolina State University's Food Safety Certification program. "Sanitation Standard Operating Procedures (SSOP's) in Food Safety Control" addresses current federal regulatory requirements for seafood, meat, and poultry processing operations. The course also addresses the international dimensions of sanitary standards in import/export of food. The course is designed to provide the student with the background necessary to develop, implement and maintain a sanitation plan based on sanitation standard operating procedures (SSOP's).

    FS 352 Introduction to Microbiological Food Safety Hazards 3.

    For non-science students. The course is designed to provide an introduction to the more prominent microbial foodborne safety hazards and their control. Lessons are provided on specific pathogens, their pathogenesis and transmission and the scientific basis for specific control options. In addition, the course provides up-to-date information on current "hot-topics" in food microbiology, including food safety regulations and emerging food safety issues.Course is offered to non-science majors. Students may not receive credit for both FS 352 and FS 405.

    FS 353 Good Manufacturing Practices 3.

    Food Safety sanitation in the United States is primarily regulated by FDA under their "Good Manufacturing Practices (GMP)." This course will introduce the student to the GMP and consider how and why they were developed. Students will become familiarwith the issues of compliance and consider the regulations in light of international laws and current practices. The student should have some familiarity with food processing and safety.

    FS 354 Food Sanitation 3.
    Prerequisite: FS/ANS/PO 350 or equivalent HACCP industry experience.

    Discussion of hygienic practices, requirements for sanitation programs, and modern sanitation practices in food processing facilities. At the end of this course, students will have the knowledge to develop and maintain a sanitation program.

    FS 401 Advanced Nutrition and Metabolism 3.
    Prerequisite: (NTR 301 or NTR 415) and (CH 221 or CH 220 or CH 225).

    Nutritional biochemistry and physiology as it relates to establishment of nutrient requirements and Dietary Reference Intakes. Digestion, absorption, metabolism, storage, and excretion of nutrients and other markers of nutritional adequacy or excess with emphasis on micronutrients. Functions of nutrients, in bone muscle, blood, growth and development and communication.Credit will not be awarded for both NTR (FS) 401 and NTR (FS) 501.

    FS 402 Chemistry of Food and Bioprocessed Materials 4.
    Prerequisite: CH 220 or 221 or 225.

    The course focuses on the properties of biological molecules (e.g., proteins, enzymes lipids, carbohydrates and pigments) found in foods and pharmaceuticals. Basic elements of molecules, such as structure and reactive groups, are presented in regard to how they affect the properties of foods and pharmaceuticals. Reactions such as Maillard browning and lipid oxidation are discussed regarding mechanisms, products and controlling processes. Laboratory experiments emphasize basic concepts discussed in lecture and provide a practical working knowledge of select analytical equipment.

    FS 403 Analytical Techniques in Food & Bioprocessing Science 4.
    Prerequisite: FS 402.

    Principles, methods and techniques for quantitative physical and chemical analyses of food, nutraceutical, and pharmaceutical products. Results of analyses evaluated in terms of quality standards and governing regulations.

    FS 405 Food Microbiology 3.
    Prerequisite: MB 351.

    Microorganisms of importance in foods and their metabolic activities. Source of microbial contamination during food production, processing and storage. Microbial spoilage; foods as vectors of human pathogens. Physical and chemical destruction of microorganisms in foods and the kinetics involved. Conversions of raw foods by microorganisms into food products. Microbiological standards for regulatory and trade purposes. Credit will not be given for both FS/MB 405 and FS/MB 505.

    FS 406 Food Microbiology Lab 1.
    Prerequisite: MB 351 and Corequisite: FS 405 or FS 505.

    Laboratory experience to complement FS/MB 405. Skills in detecting and quantitating microorganisms and their toxins in foods. Application of colony and direct microscopic counts, most probable numbers, enzyme immunoassays, nucleic acid probes and computer modeling are used to understand the numbers and types of microorganisms or microbial end products in foods. Laboratory safety and oral and written reports are emphasized.

    FS 407 Risk Analysis and Hazard Analysis in Food Safety 3.
    Prerequisite: FS/ANS/PS 350 or equivalent HACCP industry experience.

    In-depth focus on the application of the first HACCP principle, Hazard Analysis, on the identification of food safety hazards, as well as the emerging importance of risk assessment. Distance Education Only.

    FS 416 Quality Control in Food and Bioprocessing 3.
    Prerequisite: ST 311.

    Organization and principles of quality control in the food and bioprocessing industries. Regulations and process control to maintain safety and quality. Evaluation of physical, microbiological, chemical, sensory, and stability testing for food and bioprocessed materials. Risk assessment, hazard analysis and critical control point (HACCP), process control, water quality, waste water analysis and reduction. Cleaning and sanitation and compliance inspection.

    FS 421 Food Preservation 3.
    Prerequisite: FS 231 and FS 405.

    Food preservation methods. Emphasis on thermal, freezing, drying and fermentation processes and corresponding physical, chemical and organoleptic changes to products. Application of preservation schemes to the development of an overall processing operation.

    FS 426 Upstream Biomanufacturing Laboratory 2.
    Prerequisite: (MB 351 and FS 231) CHE/BEC 463.

    This course is an introduction to current food manufacturing practice (CGMP) as applied to the growth of microbial cells in bioreactors. Hands-on experience is obtained in the operation and control of 30 liter bioreactors to study agitation, oxygen transfer, cleaning, sterilization, media preparation and the growth of recombinant E. coli for protein production. Credit will not be awarded in both BBS 426 and BBS/FS 526. This is an eight week course.

    FS 435 Food Safety Management Systems 3.
    Prerequisite: FS 250.

    This course teaches students how to develop and implement food safety management systems. It begins with the Hazard Analysis and Critical Control Points (HACCP) system and then teaches the Hazard Analysis and Risk-Based Preventive Controls (HARPC) system. Students will learn the step-by-step process for developing and implementing food safety plans to ensure food products are safe and wholesome. Students will apply theoretical knowledge as they engage with case studies through interactive videos and virtual reality tours as they practice developing and auditing food safety plans.

    FS 453 Food Laws and Regulations 3.
    Prerequisite: Junior standing..

    Federal and state laws and regulations, and case law history affecting food production, processing, packaging, marketing, and distribution of food and food products. History of food law, enactment of laws and regulations, legal research, and regulatory agencies.Credit will not be given for both FS 453 and FS 553.

    FS 462 Postharvest Physiology 3.
    Prerequisite: PB 421.

    Preharvest and postharvest factors that affect market quality of horticultural commodities with an emphasis on technologies to preserve postharvest quality and extend storage life of fruits, vegetables and ornamentals.

    FS 475 Problems and Design in Food and Bioprocessing Science 3.
    Prerequisite: FS 231, FS 402, FS 405 or BAE(BBS) 425.

    Team approach to problem solving and product/process design and development. Ingredient functionality; formulation, safety, processing, packaging, sensory evaluation, regulatory issues, hazard analysis, critical control points (HACCP), nutritional labeling and other pertinent scientific, technical, marketing and financial aspects. Oral and written presentations are required.

    FS 481 Research Experience in Food and Bioprocessing Sciences 3.
    Juniors and Seniors Only.

    Students actively engage in a research initiative at the USDA-Agriculture Research Service Food Science Research Unit. Students become familiar with the settings of food science laboratories, conduct literature reviews, manage the basic scientific structure applied to problem solving, are introduced to experimental design and data processing and synthesis to solve complex problems, and understand the unpredictable nature of scientific research. At the end of the course, students will be able to structure an informative public presentation on the results of the study and present their findings to diverse audiences. As part of the learning process students will acquire and/or further develop selected laboratory techniques associated with basic microbiology and chemistry. Course limited to rising juniors and seniors in good standing. Sophomores would need instructor approval to join the course.

    FS 492 External Learning Experience 1-6.
    Prerequisite: Sophomore standing.

    A learning experience in agriculture and life sciences within an academic framework that utilizes facilities and resources which are external to the campus. Contact and arrangements with prospective employers must be initiated by the student and approved by a faculty adviser, the prospective employer, the departmental teaching coordinator and the academic dean prior to the experience.

    FS 493 Special Problems in Food Science 1-6.
    Prerequisite: Sophomore standing.

    A learning experience in agriculture and life sciences within an academic framework that utilizes campus facilities and resources. Contact and arrangements with prospective employers must be initiated by the student and approved by a faculty adviser, the prospective employer, the departmental teaching coordinator and the academic dean prior to the experience.

    FS 495 Special Topics in Food Science 1-3.

    Offered as needed to present materials not normally available in regular course offerings or for offering new courses on a trial basis.

    FS 501 Advanced Nutrition and Metabolism 3.
    Prerequisite: (NTR 301 or NTR 415 or NTR 500) and (CH 221 or CH 220 or CH 225).

    Nutritional biochemistry and physiology as it relates to establishment of nutrient requirements and Dietary Reference Intakes. Digestion, absorption, metabolism, storage, and excretion of nutrients and other markers of nutritional adequacy or excess with emphasis on micronutrients. Functions of nutrients, in bone muscle, blood, growth and development and communication.Credit will not be awarded for both NTR (FS) 401 and NTR (FS) 501.

    FS 502 Chemistry of Food and Bioprocessed Materials 4.
    Prerequisite: CH 220 or 221 or 225.

    The course focuses on the properties of biological molecules (e.g., proteins, enzymes lipids, carbohydrates and pigments) found in foods and pharmaceuticals. Basic elements of molecules, such as structure and reactive groups, are presented in regard to how they affect the properties of foods and pharmaceuticals. Reactions such as Maillard browning and lipid oxidation are discussed regarding mechanisms, products and controlling processes. Laboratory experiments emphasize basic concepts discussed in lecture and provide a practical working knowledge of select analytical equipment.

    FS 505 Food Microbiology 3.
    Prerequisite: MB 351.

    Microorganisms of importance in foods and their metabolic activities. Source of microbial contamination during food production, processing and storage. Microbial spoilage; foods as vectors of human pathogens. Physical and chemical destruction of microorganisms in foods and the kinetics involved. Conversions of raw foods by microorganisms into food products. Microbiological standards for regulatory and trade purposes. Credit will not be given for both FS/MB 405 and FS/MB 505.

    FS 506 Food Microbiology Lab 1.
    Prerequisite: MB 351 and Corequisite: FS 405 or FS 505.

    Laboratory experience to complement FS/MB 405. Skills in detecting and quantitating microorganisms and their toxins in foods. Application of colony and direct microscopic counts, most probable numbers, enzyme immunoassays, nucleic acid probes and computer modeling are used to understand the numbers and types of microorganisms or microbial end products in foods. Laboratory safety and oral and written reports are emphasized.

    FS 520 Pre-Harvest Food Safety 3.

    Dairy, beef, swine, poultry, and seafood modules: production, government regulation of products, use of antimicrobials in production, and the emergence of resistant human pathogens. Field fruit and vegetable crops section: hazards in food includingpesticide residues and philosophy and practice of organic farming and public's perception of food and biotechnology.

    FS 521 Food Preservation 3.
    Corequisite: MB 351.

    Food preservation methods. Emphasis on thermal, freezing, drying and fermentation processes and corresponding physical, chemical and organoleptic changes to products. Application of preservation schemes to the development of an overall processing operation.

    FS 522 Food Packaging 3.

    This course deals with the history of packaging, types of packages, and packaging equipment, factors involved in choice of package, aseptic packaging, shelf-life studies, modified atmospheric packaging, active packaging, packaging for e-commerce, automatic identification and data capture, closures, seal integrity, tamper evidence, graphic design & printing, distribution, labeling, environmental issues, regulatory agencies and stipulations, new frontiers in packaging, and packaging resources. Restricted to students enrolled in (or degree received) in the Food Bioprocessing and Nutrition Sciences Program or a closely related program such as the Biological & Agricultural Engineering Program.

    FS 526 Upstream Biomanufacturing Laboratory 2.
    Prerequisite: (MB 351 and FS 231) CHE/BEC 463.

    This course is an introduction to current food manufacturing practice (CGMP) as applied to the growth of microbial cells in bioreactors. Hands-on experience is obtained in the operation and control of 30 liter bioreactors to study agitation, oxygen transfer, cleaning, sterilization, media preparation and the growth of recombinant E. coli for protein production. Credit will not be awarded in both BBS 426 and BBS/FS 526. This is an eight week course.

    FS 530 Post-Harvest Food Safety 3.
    Prerequisite: MB 351/352.

    Background on the current issues and developments associated with post-harvest food safety, including biological, chemical, and physical food safety hazards. Additionally, regulations governing food safety and consumer perceptions.

    FS 535 Food Safety Management Systems 3.
    Prerequisite: FS 250.

    This course teaches students how to develop and implement food safety management systems. It begins with the Hazard Analysis and Critical Control Points (HACCP) system and then teaches the Hazard Analysis and Risk-Based Preventive Controls (HARPC) system. Students will learn the step-by-step process for developing and implementing food safety plans to ensure food products are safe and wholesome. Students will apply theoretical knowledge as they engage with case studies through interactive videos and virtual reality tours as they practice developing and auditing food safety plans.

    FS 540 Food Safety and Public Health 3.
    Prerequisite: MB 351/352.

    Issues and developments related to the relationship between food safety and public health, including emerging foodborne pathogens; virulence and pathogenicity; foodborne toxins; epidemiological techniques used in the investigation of foodborne disease; rapid detection methods; and quantitative microbial risk assessment in food safety.

    FS 550 Food Industry Study Tour 2.

    The Food Industry Study Tour is designed to give students a behind the scenes look into the food processing industry. This week-long trip, will allow students to travel throughout North Carolina and the Southeast region, touring various meat, dairy, seafood, produce, cereal, snack food, beverage, and candy production facilities. The class trip will run 5-6 days during the week of Spring Break holiday. Enrollment is limited and subject to the permission of the instructor.

    FS 553 Food Laws and Regulations 3.

    Federal and state laws and regulations, and case law history affecting food production, processing, packaging, marketing, and distribution of food and food products. History of food law, enactment of laws and regulations, legal research, and regulatory agencies.Credit will not be given for both FS 453 and FS 553.

    FS 554 Lactation, Milk, and Nutrition 3.
    Prerequisite: ANS 230 or FS/NTR 400; BCH 451 or ZO 421.

    Nutritional properties of milk as a high-quality food with nutritional diversity. Principles of physiology, biochemistry and cell biology in the mammary gland. Procedures of milk production and milk collection for milk quality and nutrition. Human lactation vs. that of domestic animals. Impacts of biotechnology and food safety on dairy production. Credit will not be given for both ANS 454 and 554.

    FS 555 Exercise Nutrition 3.
    Prerequisite: NTR 400/500.

    Metabolism of macro- and micronutrients as affected by exercise and physical activity. Effects of dietary patterns, specific foods, dietary supplements and ergogenic aids on sports performance. Reading and discussion of current literature and individual or group projects.

    FS 557 Nutraceuticals and Functional Foods 3.

    This course evaluates the weight of evidence from peer-reviewed scientific literature relating food bioactives, whole foods, and diets to disease prevention, athletic performance, and cognitive development/enhancement. Data are viewed in the context of processing effects, global food and supplement regulations, as well as commercial marketing claims. Key concepts include dose-response, signal transduction, and the use of advanced technologies such as genomics, proteomics and metabolomics. Students will work in teams to develop and write a critical review manuscript suitable for publication.

    FS 562 Postharvest Physiology 3.
    Prerequisite: PB 321.

    Preharvest and postharvest factors that affect market quality of horticultural commodities with an emphasis on technologies to preserve postharvest quality and extend storage life of fruits, vegetables and ornamentals.

    FS 567 Sensory Analysis of Foods 3.
    Prerequisite: Statistics 511.

    Techniques of sensory analysis and data interpretation, a crucial aspect of food science research and marketing both at the academic and industrial levels. Fundamental and applied aspects of sensory analysis of foods, including human senses, descriptive analysis, scaling, consumer testing and sensory-instrumental relationships.

    FS 580 Professional Development and Ethics in Food Safety 1.
    Prerequisite: FSA 520 or FSA 530 or FS 540.

    Professional development and thics related to food safety. Foof safety communications to lay-audiences and the media; the ethical frontier between science/policy and science/profit. Planned student and faculty presentations as well as guest lectures on current topical issues.

    FS 591 Special Problems In Food Science 1-6.
    Prerequisite: Graduate standing or Senior standing.

    Analysis of scientific, engineering and economic problems of current interest in foods. Problems designed to provide training and experience in research.

    FS 592 Special Research Projects in Food Science 1-6.

    FS 620 Special Problems In Food Science 1-6.
    Prerequisite: Graduate standing or Senior standing.

    Analysis of scientific, engineering and economic problems of current interest in foods. Problems designed to provide training and experience in research.

    FS 623 Special Research Problems In Food Science 1-6.

    Directed research in a specialized phase of food science designed to provide experience in research methodology and philosophy.

    FS 685 Master's Supervised Teaching 1-3.
    Prerequisite: Master's student.

    Teaching experience under the mentorship of faculty who assist the student in planning for the teaching assignment, observe and provide feedback to the student during the teaching assignment, and evaluate the student upon completion of the assignment.

    FS 690 Master's Examination 1-9.
    Prerequisite: Master's student.

    For students in non thesis master's programs who have completed all other requirements of the degree except preparing for and taking the final master's exam.

    FS 693 Master's Supervised Research 1-9.
    Prerequisite: Master's student.

    Instruction in research and research under the mentorship of a member of the Graduate Faculty.

    FS 695 Master's Thesis Research 1-9.
    Prerequisite: Master's student.

    Thesis research.

    FS 696 Summer Thesis Research 1.
    Prerequisite: Master's student.

    For graduate students whose programs of work specify no formal course work during a summer session and who will be devoting full time to thesis research.

    FS 699 Master's Thesis Preparation 1-9.
    Prerequisite: Master's student.

    For students who have completed all credit hour requirements and full-time enrollment for the master's degree and are writing and defending their theses.

    FS 725 Fermentation Microbiology 3.
    Prerequisite: BCH 451, MB 351.

    Fermentation bioprocessing and characteristics, function and ecology of responsible microorganisms. Fermentative activities, growth responses and culture interactions related to metabolism, physiology and genetics of lactic acid bacteria and selected yeasts and molds. Current developments in starter culture technology and genetics; application to food and industrial fermentations.

    FS 741 Thermal Processing of Foods 3.
    Prerequisite: FS 231.

    Fluid flow, heat transfer, food preservation, kinetics of chemical, microbiological, and enzymatic reactions, decimal reduction time, pasteurization, sterilization, cook value, process lethality, canning of foods, thermal process evaluation, qualityconsiderations, optimization, shelf-life studies, thermal processing equipment, hot-fill, extended shelf-life products, heat exchanger design, pumps, sanitation, aseptic processing, minimal processing, NFPA bulletins, alternative processing technologies, regulatory issues, HACCP.

    FS 751 Food Ingredient Technology In Product Development 4.
    Prerequisite: FS 402, FS 405, FS 421.

    Chemistry and functional properties of major food ingredient materials. Legal and regulatory restrictions, as well as consumer biases, in existence with respect to selection of ingredients, package materials, processes and labeling statements. Necessary skills and techniques for efficiently and successfully conducting food product development projects in a competitive corporate setting.

    FS 765 Polymer and Colloidal Properties of Foods 3.
    Prerequisite: (CH 221 or CH 225) and (CH 223 or CH 227) and FS 402.

    Theoretical and practical elements of applying principles from polymer and colloidal chemistry to foods. Major focus on proteins and polysaccharides in sols, foams, emulsions and gels.

    FS 780 Seminar In Food Science 1.

    Preparation and presentation of scientific papers, progress reports and research and special topics of interest in foods.

    FS 785 Food Rheology 3.
    Prerequisite: FS 331 or MAE 314.

    Principles and methods for measuring rheological properties. Theories of elastic, viscous, viscoelastic and viscoplastic behavior and relationships to food texture and commodity damage during harvest, handling and processing. Influence of time, composition and processing.

    FS 791 Special Problems in Food Science 1-6.

    Directed research in a specialized phase of food science designed to provide experience in research methodology and philosophy.Credits Arranged.

    FS 792 Special Research Projects in Food Science 1-6.

    Credits Arranged.

    FS 820 Special Problems In Food Science 1-6.
    Prerequisite: Graduate standing or Senior standing.

    Analysis of scientific, engineering and economic problems of current interest in foods. Problems designed to provide training and experience in research.

    FS 823 Special Research Problems In Food Science 1-6.

    Directed research in a specialized phase of food science designed to provide experience in research methodology and philosophy.

    FS 885 Doctoral Supervised Teaching 1-3.
    Prerequisite: Doctoral student.

    Teaching experience under the mentorship of faculty who assist the student in planning for the teaching assignment, observe and provide feedback to the student during the teaching assignment, and evaluate the student upon completion of the assignment.

    FS 890 Doctoral Preliminary Exam 1-9.
    Prerequisite: Doctoral student.

    For students who are preparing for and taking wirtten and/or oral preliminary exams.

    FS 893 Doctoral Supervised Research 1-9.
    Prerequisite: Doctoral student.

    Instruction in research and research under the mentorship of a member of the Graduate Faculty.

    FS 895 Doctoral Dissertation Research 1-9.
    Prerequisite: Doctoral student.

    Dissertation research.

    FS 896 Summer Dissertation Research 1.
    Prerequisite: Doctoral student.

    For graduate students whose programs of work specify no formal course work during a summer session and who will be devoting full time to thesis research.

    FS 899 Doctoral Dissertation Preparation 1-9.
    Prerequisite: Doctoral student.

    For students who have completed all credit hour, full-time enrollment, preliminary examination, and residency requirements for the doctoral degree, and are writing and defending their dissertations.