FDSCTE 7640 Chemical, physical, biological, and functional properties of food proteins and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Please note: This course will be offered in spri ...
Instrumental Analysis I: Spectroscopic and Chromatographic Techniques in Food Analysis
FDSCTE 7610 Theory and practice of analytical chemistry applied to the identification and quantitation of analytes in food. Emphasis on chromatography, optical spectroscopy, mass spectrometry as well as sample preparation techniques and statistical data t ...
Instrumental Analysis II Molecular and Spectral Analysis Techniques
FDSCTE 7611 Methods of analysis of foods including thermal analysis, NMR, microscopy and rheology. Prereq: Chem 2520 (252), or 2310 and 2540, or Biochem 4511 (511), or Grad standing, or permission of instructor. Not open to students with credit for 833. W ...
FDSCTE 8991 Discussion of current topics and research findings in food science. Prereq: Grad standing. Not open to students with credit for 850.01. Repeatable to a maximum of 5 cr hrs. While subject to change, this class is offered every Autumn semester. ...
Nicole Arnold Assistant Professor and Field Specialist, Food Safety email@example.com 381 Campbell Hall 1787 Neil Avenue Nicole Arnold, Ph.D. received her B.S. and M.S. degrees in Food Science from North Carolina State University and her Ph.D. in Food S ...
Exploring Food Science and Technology
FDSCTE 1100 Basic understanding of the global trends within food science and technology, the diversity of career opportunities within the industry, planning for a career and opportunities for professional development. Undergraduate 0.5 1100 FDSCTE AU19.pd ...
FDSCTE 1110 Introduction to the science and business of chocolate. The course covers the history, agriculture and processing of cacao, components and nutritional benefits of chocolate, basic steps in the production of chocolate, uses of chocolate, marketi ...
Kitchen Science- online
FDSCTE 1140 Students are introduced to sanitation rules, basic culinary/baking methods, fundamentals of cooking, & the science behind its methodology. Students gain an understanding of common foods & their function in cooking. Cooking techniques w ...
The Science of Food
FDSCTE 2200 Food and nutrition in modern health; principles involved in digestion, metabolism and contribution of food to diseases processes, including food poisoning and the role of science, biotechnology and processing in meeting health and food needs. ...
Introduction to Food Processing
FDSCTE 2400 Introductory class applying chemistry, biology, and engineering to hands-on experience on the production and evaluation of foods. Includes basic food regulations, sanitation and formulation. Prereq: Biology 1101 or 1113, and Chem 1110 or 1210; ...