FDSCTE 7999 Research for thesis purpose only. Repeatable. This course is graded S/U. While subject to change, this class is offered every semester. Graduate 1.0 Spring 2021 Summer 2021 Autumn 2021 Spring 2022 Summer 2022 Autumn 2022 Spring 2023 Summer 202 ...
Study Design and Quantitative Methods for Food Science
FDSCTE 6400 This graduate-level course is designed to introduce students to research study design and data analytic methods commonly used in food science. Since study planning is critical to the success of any research project, this course will focus prim ...
Developing Phosphorus and Potassium Recommendations for Field Crops
Food Supply-Chain Equipment Operations
FDSCTE 3400 The focus of this course is description of equipment used throughout the food supply chain from harvest/assembly to preparation for consumption. After completing this course, students will recognize how equipment systems are assembled within a ...
Food Composition and Function
FDSCTE 4600 This course provides a comprehensive introduction to diverse and modern topics in Food Composition and Function. At the end of the course, students should have clear understanding of the macro-components of foods, understand basic food chemist ...
Metabolomics, Principles and Practice
FDSCTE 7600 Introduces students to the principles and practice of metabolomics. Metabolomics is the study of the totality of small molecules existing within a system. We will focus here on the application of metabolomics to plant, food, nutrition and heal ...
FDSCTE 7641 Chemical, physical, biological, and functional properties of food carbohydrates and their interactions with other food components. Prereq: 2400 or equiv., 5600 or equiv., or permission of instructor. Check with the FST graduate student coordin ...
FDSCTE 7670 This course will provide students with an understanding of the chemical stimuli that impact flavor perception, analytical approaches to characterize flavor stimuli, mechanisms of flavor formation, flavor-ingredient interactions, and industrial ...
Advanced Concepts in Sensory Science
FDSCTE 7550 This course explores advanced concepts in Sensory Science including flavor perception, food intake and sophisticated methodological and data analysis procedures. The structure of this course will involve open discussion of important concepts o ...
Phytochemicals in Human Health: Crops to the Clinic
FDSCTE 7830 Covers the function and control of phytochemicals in plants, the function of phytochemicals in human health, delivery of phytochemicals through foods in the diet, strategies when designing studies examining foods for health, and policy and sus ...