Food Science Courses
FDSC 210 - Principles of Food Science
(AGRI 1329)Basic principles of food preservation in relation to processing techniques and quality control procedures. Processing effects on aesthetic and nutritional food quality of plant and animal products will be explored. Field trips to food processing companies will be required.
FDSC 318 - Meat Technology
Meat Technology. Three semester hours (2 lecture, 3 lab). Theory and practice of slaughtering, processing, curing, and storing meat from domestic animals. Wholesale and retail cuts. Prerequisite: AnS 118 and FDSC 210.
FDSC 489 - Independent Study
Independent Study. One to four semester hours. Individualized instruction/research at an advanced level in a specialized content area under the direction of a faculty member. May be repeated when the topic varies. Prerequisite: Consent of department head.
FDSC 497 - Special Topics
Special Topics. One to four semester hours. Organized class. May be repeated when topics vary.