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.

Prerequisite: (NTR 301 or NTR 415) and (CH 221 or CH 220 or CH 225)

Typically offered in Fall and Summer

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.

Prerequisite: CH 220 or 221 or 225

Typically offered in Fall only

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.

Prerequisite: MB 351

Typically offered in Spring only

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.

Prerequisite: MB 351 and Corequisite: FS 405 or FS 505

Typically offered in Spring only

This course provides an overview of the principles of quality management, assurance and control in the food and bioprocessing industries. The objectives are for students to be able to identify government regulations, private industry standards, and customer expectations that are relevant to food and bioprocessing, apply root cause analysis methodologies, apply and evaluate control charts for monitoring process control for variables and attributes, conduct process capability analyses, apply statistical hypothesis testing, and design producer and/or customer-centered sampling plans. Lab activities alternate between guest speakers from industry and exercises in which students develop their abilities to apply computer programs to solve quality problems. Note: students may not earn credit for taking both FS 416 and FS 516.

Restriction: FS, Bioprocessing, PSC, ANS, and NT students. Others may enroll with permission from the instructor. Section 601 is restricted to true distance education students (not regular term students).

Typically offered in Fall only

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.

Typically offered in Fall only

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.

Prerequisite: FS 231 and FS 405

Typically offered in Fall only

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.

Typically offered in Spring only

This course is offered alternate odd years

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.

Prerequisite: (MB 351 and FS 231) CHE/BEC 463

Typically offered in Fall and Spring

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.

Prerequisite: MB 351/352

Typically offered in Fall only

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.

Prerequisite: FS 250

Typically offered in Spring only

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.

Prerequisite: MB 351/352

Typically offered in Spring only

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.

Typically offered in Spring only

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.

Prerequisite: Junior standing.

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.

Prerequisite: ANS 230 or FS/NTR 400; BCH 451 or ZO 421

Typically offered in Spring only

This course is offered alternate even years

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.

Prerequisite: NTR 400/500

Typically offered in Spring only

This course is offered alternate odd years

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.

Typically offered in Fall only

This course evaluates the weight of evidence from peer-reviewed scientific literature relating the presence of chemical or biological toxins, whether naturally occurring or man-made in the food system to health outcomes. Toxicological data are viewed in the context of processing effects, global food and supplement regulations, as well as commercial marketing claims and sustainability. Key concepts include dose-response, phase I and phase I metabolism, 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.

Prerequisite: Graduate standing or advanced undergraduate students enrolled in Food Science, Nutrition, or Toxicology majors.

Typically offered in Fall only

This course is offered alternate even years

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.

Typically offered in Spring only

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.

Prerequisite: Statistics 511

Typically offered in Spring only

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.

Prerequisite: FSA 520 or FSA 530 or FS 540

Typically offered in Spring only

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

Prerequisite: Graduate standing or Senior standing

Typically offered in Fall, Spring, and Summer

Typically offered in Spring only

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

Prerequisite: Graduate standing or Senior standing

Typically offered in Fall, Spring, and Summer

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

Typically offered in Spring only

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.

Prerequisite: Master's student

Typically offered in Fall and Spring

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.

Prerequisite: Master's student

Typically offered in Fall and Spring

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

Prerequisite: Master's student

Typically offered in Fall, Spring, and Summer

Thesis research.

Prerequisite: Master's student

Typically offered in Fall, Spring, and Summer

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.

Prerequisite: Master's student

Typically offered in Summer only

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.

Prerequisite: Master's student

Typically offered in Fall, Spring, and Summer

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.

Prerequisite: BCH 451, MB 351

Typically offered in Spring only

This course is offered alternate years

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.

Prerequisite: FS 231

Typically offered in Spring only

This course is offered alternate odd years

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

Typically offered in Fall and Spring

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

Typically offered in Fall, Spring, and Summer

Credits Arranged

Typically offered in Fall only

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

Prerequisite: Graduate standing or Senior standing

Typically offered in Fall, Spring, and Summer

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

Typically offered in Spring only

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.

Prerequisite: Doctoral student

Typically offered in Fall and Spring

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

Prerequisite: Doctoral student

Typically offered in Fall and Spring

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

Prerequisite: Doctoral student

Typically offered in Fall, Spring, and Summer

Dissertation research.

Prerequisite: Doctoral student

Typically offered in Fall, Spring, and Summer

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.

Prerequisite: Doctoral student

Typically offered in Summer only

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.

Prerequisite: Doctoral student

Typically offered in Fall, Spring, and Summer