Food Science Courses

Current course schedules are listed in the UW Timetable. Further descriptions of some courses can be found in the Biology Course Info pages.

[Course level: 100 | 200 | 300 | 400 | 500 | 600 | 700 | 800 | 900]

120 Science of Food I, II, SS; 3 cr.
Relationship between food, additives, processing and your health. How foods are processed. Current food controversies. P: Open to freshmen. Ingham, B.

[Course level: 100 | 200 | 300 | 400 | 500 | 600 | 700 | 800 | 900]

200 Professions of Dietetics and Foodservice Admin I, 1 cr.
(Also Nutr. Sci. 200). The course will introduce students to the fields of Nutrition, Dietetics and Foodservice Administration. Topics center around the educational requirements and the role of the dietitian in varied settings. P: Open to freshmen. Theis.
201 Discovering Food Science II; 1 cr.
Introduction to the food industry for incoming (freshmen and transfers) Food Science majors. Provides a brief introduction to the different areas of study and career opportunities within the food industry. P: Open to Fr. Hartel.
299 Independent Study I, II; 1-3 cr.
P: Fr or So or Jr and written cons inst. Staff.

[Course level: 100 | 200 | 300 | 400 | 500 | 600 | 700 | 800 | 900]

301 Introduction to the Science and Technology of Food I, II, 3 cr
An introduction to the chemical, physical and microbiological nature of food and how these factors are manipulated to produce food that is safe and of high quality. A brief overview of food processing operations. Hot topics in the field. P: Majoring in FS, Nutr Sci, Dietetics, or BSE, 1 sem of org chemistry, 1 sem of college biology; Math 114; Bact 101/102 or 303/304, or con reg or cons ins. Steele.
305 Introduction to Meat Science and Technology I; 4 cr.
(Same as Meat and Animal Science 305.)
310 Analysis of Food Products I; 4 cr. Lecture/Lab.
Application of quantitative techniques to the determination of composition and quality of food products. P Biochem. 201 or 501; or Chem. 341. Hyslop.
321 Regulatory and Quality Standards II, (1st 5 weeks); 1 cr.
(Same as Meat and Animal Science 321.) Food laws and regulations, regulatory and commercial grading standards used in the food industry. P: Jr st or cons instr. Staff.
324 Food Bacteriology I; 2 cr.
(Same as Bacteriology 324.)
325 Food Bacteriology I; 3 cr.
(Same as Bacteriology 325.)
355 Case Studies in Food Systems Management II; 3 cr.
Offered every other year. Methods and approaches for analyzing and solving food industry organizational and managerial problems are presented. The vehicle for studying these problems are cases drawn from the food industry. P: Jr st or cons instr. Norback.
375 Special Topics I, II, SS; 1-3 cr.
Subjects of current interest to undergraduates. P: Cons instr. Staff.
399 Coordinative Internship I, II, SS; 1-8 cr.
P: So, Jr or Sr standing with cons supervisory instr, advisor and internship coordinator.

[Course level: 100 | 200 | 300 | 400 | 500 | 600 | 700 | 800 | 900]

410 Food Chemistry I II; 3 cr.
Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, minerals, water, enzymes, pigments and flavors. P: Biochem. 501 or equiv and Chem. 221 or FS 310. Parkin, Damodaran.
437 Foodservice Operations I; 3 cr.
Introduction to principles of operations management in foodservice systems: menu planning, procurement, production, service, computerization, human resource management, financial management and quality assessment. P: Food Sci. 235, 236 and con reg in 438 or 439. Theis.
438 Foodservice Operations Lab I; 1 cr.
Procurement and production methods used to control costs in foodservice operations; field trips. P: Con reg 437. Theis.
439 Foodservice Operations (Cup) I; 3 cr.
Field experience in technical operations in foodservice systems, menu evaluation, procurement, production, service and cost control; field trips. P: Con reg in 437. Theis.
440 Principles of Food Engineering I; 3 cr.
Application of engineering principles in the analysis of food process operations: material and energy balances, thermodynamics, fluid flow, heat transfer, mass transfer, mechanics of materials. P: 1 sem calculus and 1 yr physics or cons instr. Connelly, Hyslop.
464 Statistics for Food Industry Quality Control II; 2 cr.
Application of statistics for the purpose of monitoring and controlling food industry production. Applications of discrete and continuous distributions as tools for inferring production quality and efficiency. Topics include hypothesis formation and testing, confidence intervals, and graphics for presentation. P: Stat 201 or equiv. Norback.
466 Computer Applications in the Food Industry II; 2 cr.
Example computer applications to the food industry stressing the use of the computer as a problem solving tool. Food industry functional areas will include production management and research and development uses of computer software. P: Math through calculus or cons inst. Norback.

[Course level: 100 | 200 | 300 | 400 | 500 | 600 | 700 | 800 | 900]

511 Chemistry and Technology of Dairy Products II; 3 cr.
Chemistry of milk components (i.e. protein, lipids, carbohydrate, salts, enzymes) with an emphasis on chemical and physical changes that occur during the manufacture of a range of milk products (i.e. ice cream, butter, cheese). Dairy technology and microbiological quality. P: Food Sci 310 or cons inst. Lucey.
512 Principles of Food Chemistry Lab I; 2 cr.
Lectures and demonstrations on methodology in food chemistry; experiments on the chemistry of organic constituents, lipids, proteins, carbohydrates and other organic constituents of foods. P: Food Science 410 or cons instr. Parkin, Hyslop.
514 Food Chemistry II II; 2 cr.
Chemistry of vitamins, minerals, pigments, food additives, and potential toxicants, with emphasis on changes during processing and storage. Physiological characteristics of animal tissues postmortem and plant tissues post-harvest. P: Biochem 501 and Food Sci 410, or consent of instructor. Damodaran.
515 Commercial Meat Processing II; 2 cr.
(Same as Animal Science 515.) Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging. P: An Sci 305 or Food Sci 410 or cons inst. Zool 101 & 102, or Zool 151 & 152 (recommended); Chem 103. Claus.
530 Food Processing I; 2 cr.
Procedures used to process and preserve food on a commercial basis. Major emphasis: packaging, thermal processing, chilling storage, freezing and irradiation. P: Course in physics and a course in organic chemistry or biochemistry or cons instr. Hartel, Hyslop.
532 Food Processing II; 3 cr.
Lectures/lab. Procedures used to process and preserve food on a commercial basis. Major emphasis: separation, concentration, fractionation, dehydration and energy considerations of alternate processing methods. P: FS 530 or cons instr. Etzel, Hartel, Hyslop.
537 Organization and Management of Food and Nutrition Services II; 3 cr.
Principles of organization, the management process in food- service systems; allocation of resources; budget development, personnel supervision and evaluation. P: Food Sci. 437 and Bus. 530. Theis.
539 Organization and Management of Foodservices (Cup) II; 2 cr.
Field experience in the management activities in a foodservice system; uses and contrasts of various methods for allocating and controlling time, money and human resources. Field trips. P: Food Sci. 439 and 537. Theis.
542 Food Engineering Operations II; 4 cr.
Lectures and experiments in food engineering operations selected from topics such as: thermodynamics, transport processes, biological kinetics and bioreactor design, thermal process calculations, separation processes, process instrumentation and control, process design and economics, and the use of the computers. P: Food Sci. 440, Sr. standing or cons instr. Etzel, Hyslop.
565 Food Process Engineering II; 3 cr.
(Same as Chemical Engineering 565.) Application of engineering principles to the quantitative analysis of food processing systems. Physical/chemical characteristics of biological systems, flow processes, preservation processes and separation processes. P: ChE 326 and 426; Chem. 345. Hartel.

[Course level: 100 | 200 | 300 | 400 | 500 | 600 | 700 | 800 | 900]

600 Seminar-Professional Practice in Food Science I; 1 cr.
Preparation of written and oral scientific reports, proposal writing and problem-solving in food science. P: Sr st or beginning graduate student. Staff.
610 Food Proteins II; 2 cr.
Protein structure and functions; techniques of protein isolation and characterization; functional properties important in food processing. P: Biochem. 501 or 601 and cons instr. Damodaran.
611 Chemistry and Technology of Dairy Products II; 3 cr.
Chemistry of milk components (i.e. protein, lipids, carbohydrate, salts, enzymes) with an emphasis on chemical and physical changes that occur during the manufacture of a range of milk products (i.e. ice cream, butter, cheese). Dairy technology and microbiological quality. P: Food Sci 310 or cons inst. Lucey.
640 Phase Transitions in Foods I; 2 cr.
Taught even numbered years only. Phase transitions, both liquid-solid and vapor-liquid, of importance in foods; crystallization processes; glass transition theory; moisture gain and loss during storage of foods. P. Grad standing or cons of instr. Hartel.
642 Food and Pharmaceutical Separations II, 2-3 cr.
(Crosslisted with BSE.) Taught odd numbered years only. Basic principles of production-scale separation processes in the food and pharmaceutical industries including gravity sedimentation and centrifugation, extraction, adsorption, chromatography, precipitation, conventional and membrane filtration, crystallization, and drying. Third credit adds group term project, integrating principles with experiments, defined by students' interests. P: cons inst. Etzel.
650 Advanced Microbiology of Foodborne Pathogens II; 3 cr.
(Same as Bacteriology 650) Infectious and toxigenic agents of foodborne disease: detection, identification, and control methods; ecology and survival strategies of pathogens in foods; virulence mechanisms of foodborne pathogens. P: Bact/FS 325 or cons of instr. Chu, Johnson, Kaspar, Pariza, Wong.
670 Trends in Food Safety: Epidemiology, Physiology, and Control I; 2 cr.
(Same as Bacteriology 670) Taught odd numbered years only. Current trends in food safety: emerging pathogens; impact of new generation foods on ecology and physiology of pathogens; new technologies in control and detection/typing. P Bact/FS 325; FS/Bact 650 or cons of instr. Johnson, Kaspar, Wong.
681 Senior Honors Thesis I, II; 2-4 cr.
P: Honors program candidacy. Staff.
699 Special Problems I, II, SS; 1-3 cr.
P: Sr st or cons instr. Staff.

[Course level: 100 | 200 | 300 | 400 | 500 | 600 | 700 | 800 | 900]

704 Advanced Food Toxicology I. 2 cr.
Taught even numbered years only. Chemical hazards in foods including methods for detection, evaluation of the safety of food-borne chemicals, biological responses to food-borne toxins, mechanisms of toxic action, and naturally-occurring foodborne toxicants. P: Chem. 343 and 344, Biochem. 501, Food Sci./Bact. 350 or cons instr. Yu.
710 Chemistry of the Food Lipids I; 2 cr.
Offered in odd years only. Lecture. Chemical composition structures, reactions, stereochemistry of fats, phospholipids, related compounds; methods of isolation, characterization, synthesis; relation of structure to physical properties. P: Biochem. 501 or 601; Chem. 341 or cons instr. Richards.
718 Colloid Chemistry of Foods I; 2 cr.
Taught even numbered years only. Application of principles of Colloid Chemistry to various food colloids, for example, casein, milk fat globules, gelatin, gluten, starch. These systems are studied from the following stand-point: size distribution; transport behavior; suspension stability. P. Chem 561 or 565 or equiv. Biochem 501 or equiv. Hyslop.
799 Practicum in Food Science Teaching I, II; 2 cr.
Practical training in instruction. P: CAVE 741 or CALS Workshop. Staff.

[Course level: 100 | 200 | 300 | 400 | 500 | 600 | 700 | 800 | 900]

875 Special Topics I, II, SS; 1-3 cr.
Subjects of current interest to graduate students. P: Graduate student and cons instr. Staff.

[Course level: 100 | 200 | 300 | 400 | 500 | 600 | 700 | 800 | 900]

900 Seminar (Advanced) I, II, SS; 1 cr.
Research literature and current departmental research. Fall semesters: series on individual graduate research. Spring semesters: series on reports of topics in the literature. P: Food Sci. 600 or equiv. Parkin, Steele.
990 Research I, II, SS; Rep. 1-12 cr.
P: Cons instr. Staff.