Food Science and IndustryMelvin C. Hunt, Chair of Interdepartmental Program
Advisors: Aramouni, Dikeman, Fung, Herald, Hunt, Kropf, Phebus, Schmidt, Smith, and Unruh, Animal Sciences and Industry.
E-mail: hhunt@oznet.ksu.edu
Food science and industry
This curriculum deals with all aspects of the food industry—both theoretical and practical —from producing raw materials through processing and packaging to marketing finished foods. The curriculum balances fundamental principles and practical applications of food science within a flexible program that permits students to tailor education to personal career goals. Students choose between two options, science or food business and operations management for their degree. The program is certified by the Institute of Food Technologists.
Scholarships are available through the Institute of Food Technologists and the College of Agriculture. Incoming freshmen should contact the food science chair in November- December for IFT scholarship forms.
Graduates are needed to manage and supervise sophisticated food manufacturing industries that produce poultry, fresh and processed meat, dairy products, bakery goods, frozen and canned fruits and vegetables, confections, and snack foods.
Imaginative and well-trained people are needed in research and product development to create new and innovative products and processes. Some graduates work with producers to improve the quality of raw materials. Persons trained in HACCP and food safety, microbiology, quality assurance, and sensory analysis are needed to help food processors meet more stringent consumer and government requirements. Others are involved in selling, merchandising, advertising, or managing food operations. Government regulatory agencies also hire food scientists to assure public health, nutrition, and food labeling. If students have foreign language capabilities, international food industry jobs are available.
Very important to the student's course of study is the flexibility of professional electives that the student selects by consultation with their academic advisor. This gives the student an opportunity to design a personalized, well-rounded curriculum. Often students can obtain a minor in such areas as business, cereal chemistry, economics, agribusiness, agricultural technology management, and leadership just by careful selection of required minor courses.
The nature of the courses required in this curriculum is very compatible with course requirements of students interested in pre- veterinary medicine and other pre-professional curriculums such as medicine, dentistry, pharmacy, and nursing. A B.S. in food science provides excellent training for these students and offers them other job opportunities if needed.
Students must complete the university general education requirements specified by the College of Agriculture. See the College of Agriculture General Requirements section.
General requirements
FDSCI 302. Introduction to Food Science. (3) I, II. This course is the beginning course in food science designed to acquaint the student with the breadth and scope of the food industry and the role of science in the preservation, processing, and utilization of foods. Three hours lec. a week.
FDSCI 305. Fundamentals of Food Processing. (3) II. The study of some basic ingredients used in food processing, principles of preserving and processing of foods, and food packaging. Food science and industry majors should take before the senior year. Taught in cooperation with the Departments of Horticulture, and Grain Science and Industry. Pr.: A course in chemistry.
FDSCI 307. Applied Microbiology for Meat and Poultry Processors. (3) I, II. An introduction to basic food microbiology and food safety concepts with application and integration of principles to the meat and poultry processing industry, microbiological techniques for products and environmental samples, antimicrobial intervention strategies, employee hygiene, Good Manufacturing Practices (GMPs), food plant sanitation, and introduction to Hazard Analysis Critical Control Points (HACCP) programs.
FDSCI 430. Food Products Evaluation. (3) II. Fundamentals of sensory evaluation of dairy, poultry products, meat, and other agricultural food products. Study of taste, smell, texture, visual appearance, and other senses related to organoleptic examination and its application to the food processing industry. Introduction to sensory testing methods, including sampling techniques and test forms. Two hours lec. and two hours lab a week. Pr.: ASI 302.
FDSCI 500. Food Science Seminar. (1) I. Review of recent developments in the food science industry and in food science research. Food science literature and intradepartmental research will provide source material. Required of all food science undergraduates in agriculture.
FDSCI 501. Food Chemistry. (3) II. An in-depth coverage of the chemical structures of major food components and the chemical reactions occurring during storage and processing. Two hours lec. and three hours lab a week. Pr.: CHM 350 and BIOCH 521.
FDSCI 600. Microbiology of Food. (2) I, II, III. This course deals the isolation, identification, enumeration, and characterization of bacteria, yeasts, molds, and other microbes associated with foods and food processing. Effects of physical and chemical agents on microorganisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and food-borne diseases will be discussed. This is a web-based lecture course intended for off-campus distance eduction students. This course cannot substitute for FDSCI 607. Pr.: BIOL 455 or equiv. or consent of instructor.
FDSCI 603. Food Science Internship. (1-6) I, II, S. Supervised professional field experience in food science. Pr.: Consent of supervising instructor. Same as FN 603.
FDSCI 607. Food Microbiology. (4) I. This course deals with the identification, enumeration, and characterization of bacteria, yeast, and mold associated with foods and food processing. Effects of physical and chemical agents on microorganisms will be studied. Microbiological problems in food spoilage, food preservation, food fermentation, and food-borne diseases will be discussed. Two hours lec. and two two-hour labs a week. Pr.: BIOL 455.
FDSCI 630. Food Science Problems. (Var. ) I, II, S. Research or related work with others, or a literature search. Written reports are required. Any field of food science for which the student has adequate background. Pr.: ASI 302 and junior standing.
FDSCI 690. Principles of HACCP. (2) I. A comprehensive study of the Hazard Analysis and Critical Control Point System and its application in the food industry. Two hours lec. a week. Pr.: BIOL 198 and CHM 110. Same as ASI 690.
FDSCI 694. Food Plant Management. (3) I. The integration of food science knowledge in managing a food processing operation to produce high quality food products. Two hours lec. and two hours lab a week. Pr.: Senior standing.
FDSCI 695. Quality Assurance of Food Products. (3) I. A comprehensive course covering all aspects of quality assurance practices in the food industry. Emphasis is placed on interrelations of food chemistry, microbiology, sanitation, processing, and laws and regulations. Three hours lec. a week. Pr.: One course in microbiology.
FDSCI 713. Rapid Methods and Automation in Microbiology. (2) Spring intersession. Rapid methods and automation is a dynamic area in applied microbiology dealing with the study of improved methods in the isolation, detection, characterization, and enumeration of microorganisms and their products in clinical, food, industrial, and environmental samples. The knowledge and techniques of this course are useful for students interested in medical, food, industrial, and environmental microbiology for early detection of beneficial as well as harmful microorganisms in their work.
FDSCI 725. Food Analysis. (3) I. Principles, methods, and techniques necessary for quantitative, instrumental, physical, and chemical analyses of food and food products for off-campus students using an audio/video taped format. The analytical principles will be related to standards and regulations for food processing. Two hours lec. and three hours lab a week. Pr.: ASI 501.
FDSCI 727. Chemical Methods of Food Analysis. (2) I. Methods for quantitative, physical, and chemical analyses of foods and food products. Analytical techniques covered will include spectroscopy, chromatography, mass spectrometry, immunochemistry, and atomic absorption. The analyses will be related to standards and regulations for food processing. Meets during first half of semester. Three hours lec. and three hours lab a week. Pr.: ASI 501 or FN 501.
FDSCI 728. Physical Methods of Food Analysis. (2) I. Principles of physical and chemical methods and instrumentation for measuring protein, fat, moisture, and ash content. Determination of fat and oil quality characteristics. Physical measurements of food properties: color, water activity, water holding capacity, textural characteristics. Determination of properties and stability of emulsions, foams, and gels. One hour rec. and three hours lab a week. Pr.: ASI 501.
FDSCI 740. Research and Development of Food Products. (4) I. All aspects of new food product development from concept to store shelves will be covered, including market screening; focus groups; idea generation; prototype development; ingredient functionality and interactions; statistical designs for product development; processing; packaging; scale-up of operations; regulatory issues; labeling; physical, chemical, microbiological, and sensory evaluations; quality control procedures; and HACCP plans. Two hours lec. and six hours lab a week. Pr.: ASI 302 and ASI 501.
FDSCI 791. Advanced Application of HACCP Principles. (3) II. Evaluation of control parameters and methodology at critical control points, validating and auditing the effectiveness of critical control points, critical limits, monitoring tools, corrective action procedures, recordkeeping and verification procedures in addressing biological, chemical, and physical hazards that may be present in food products. Three hours lec. a week. Pr.: BIOL 455 and ASI 690. Same as ASI 791
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