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    K-State Undergraduate Catalog 2004-2006
    About the Catalog
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    Agriculture
    dGeneral Requirements
    dUniversity General Education
    dProgram Choices
    dGeneral Agriculture
    dAgricultural Economics
    dAgricultural Education
    dAgricultural Technology Management
    dAgronomy
    dAnimal Sciences and Industry
    dCommunications
    dEntomology
    dFood Science and Industry
    dGrain Science and Industry
    dHorticulture, Forestry, and Recreation Resources
    dPlant Pathology
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    University Faculty
     

    Food Science and Industry

    Melvin 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
    www.foodsci.k-state.edu

    Food science and industry
    Bachelor of science in food science and industry
    126 semester hours

    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

    ENGL 100Expository Writing I 3
    ENGL 200Expository Writing II 3
    SPCH 105Public Speaking IA 2
    or
    SPCH 106Public Speaking I 3
    Additional communications course 2-3
    ECON 110Principles of Macroeconomics 3
    MATH 100College Algebra 3
    University General Education courseBIOL 198Principles of Biology 4
    BIOL 455General Microbiology 4
    University General Education courseCHM 210Chemistry I 4
    University General Education courseCHM 230Chemistry II 4
    FDSCI 302Introduction to Food Science 3
    FDSCI 305Fundamentals of Food Processing 3
    FDSCI 500Food Science Seminar 1
    FDSCI 607Food Microbiology 4
    FDSCI 690Principles of HACCP 2
    HN 400Human Nutrition 3
     
    Options
    Science option
    Additional requirements:
    MATH 205General Calculus and Linear Algebra  3
    University General Education courseSTAT 320Elements of Statistics  3
    or
    University General Education courseSTAT 340Biometrics I  3
    or
    University General Education courseSTAT 350Business Economic Statistics I  3
    STAT 341Biometrics II  3
    CHM 350General Organic Chemistry  3
    and
    CHM 351General Organic Chemistry Lab  2
    BIOCH 521General Biochemistry  3
    and
    BIOCH 522General Biochemistry Lab  2
    PHYS 115Descriptive Physics  4
    FDSCI 501Food Chemistry 3
    FDSCI 727Chemical Methods of Food Analysis  2
    FDSCI 728Physical Methods of Food Analysis  2
    ATM 540Introduction to Food Engineering Technology  3
    ATM 541Food Engineering Technology Lab  1
    FDSCI 694Food Plant Management  3
    or
    FDSCI 695Quality Assurance of Food Products  3
    or
    FDSCI 740R&D of Food Products  4
     
    Professional electives21
    Must have three processing electives from two commodity areas.
     
    Unrestricted electives7-10
     
    Food business and operations management option
    Additional requirements:
    MATH 205General Calculus and Linear Algebra  3
    STAT 350Business Economic Statistics I  3
    BIOCH 265Introduction to Organic/ Biochemistry  5
    FDSCI 501Food Chemistry 3
    or
    HN 413Science of Food 4
     
    Select two of these three:
    FDSCI 694Food Plant Management 3
    FDSCI 695Quality Assurance of Food Products 3
    FDSCI 740R&D of Food Products 3
     
    Professional electives42
    Must have three processing electives from two commodity areas.
    (Must minor in business, agribusiness, or ag economics)
     
    Unrestricted electives9-11
     
    Professional electives
    Professional electives—food science
    University General Education courseASI 303History and Attitudes of Animal Use3
    ASI 315Livestock and Meat Evaluation3
    ASI 490Microcomputer Applications3
    ASI 533Anatomy and Physiology4
    ASI 595Contemporary Issues in Animal Science and Agriculture3
    ASI 640Poultry Products Technology3
    University General Education courseAGRON 335Environmental Quality3
    FDSCI 307Applied Meat and Poultry Microbiology3
    FDSCI 430Food Products Evaluation3
    FDSCI 603Food Science Internship1-6
    FDSCI 630Food Science Problems1-3
    FDSCI 690Principles of HACCP2
    FDSCI 713Rapid Methods and Automation in Microbiology2
    FDSCI 791Advanced Application of HACCP Principles3
    University General Education courseGNHE310Human Needs3
    GRSC 602Cereal Science**3
    GRSC 651Food and Feed Product Protection4
    GRSC 661Quality of Feed and Food Ingredients3
    HN 301Food Trends, Legislation, and Regulations3
    HN 413Science of Food4
    HN 701Sensory Analysis of Foods2-3
    STAT 341Biometrics II3
     
    Professional electives—nutrition
    HN 500Public Health Nutrition3
    HN 532Personal Wellness3
    HN 550Nutrient Metabolism4
    HN 610Lifespan Nutrition3
    HN 630Clinical Nutrition5
    HN 635Nutrition and Exercise3
     
    Professional electives—communication
    AGCOM 310Communicating in Agricultural Industry3
    AGCOM 400Agricultural Business Commications3
    ENGL 300Expository Writing II3
    ENGL 516Written Communication for Sciences3
    University General Education courseMC 235Mass Communications in Society3
    MC 320Principles of Advertising3
    MC 325Fundamentals of Public Relations3
    SPAN 161Spanish I5
    SPAN 162Spanish II5
    SPCH 311Business and Professional Speaking3
    University General Education courseSPCH 321Public Speaking II3
    SPCH 322Interpersonal Communication3
    SPCH 326Small Group Discussion Methods3
     
    Professional electives—technology
    ATM160Introduction to Agricultural Systems and Technology3
    ATM 450Sensors/Control Agriculture Biological Systems3
    ATM 540Introduction to Food Engineering3
    ATM 541Introduction to Food Engineering Lab1
    ATM 571Mechanisms for Power Transfer and Material Handling3
    ATM 661Water and Waste in the Environment3
    BAE 500Properties of Biological Materials3
     
    Professional electives—processing
    ASI 350Meat Science3
    ASI 361Meat Animal Processing2
    ASI 370Principles of Meat Evaluation2
    ASI 395Meat Grading, Specifications, and Evaluation2
    ASI 405Fundamentals of Milk Processing3
    ASI 608Dairy Food Processing and Technology3
    ASI 610Processed Meat Operations2
    ASI 671Meat Selection and Utilization2
    ASI 777Meat Technology4
    GRSC 100Principles of Milling3
    GRSC 505Cereal and Feed Analysis3
    GRSC 625Flour and Dough Testing3
    GRSC 635Baking Science I2
    GRSC 636Baking Science I Lab2
    GRSC 737Baking Science II2
    GRSC 738Baking Science II Lab1
     
    Professional electives—business/management
    Minor in agribusiness—See the requirements listed in the Department of Agricultural Economics
     
    Minor in business***
    University General Education courseACCTG 231Accounting for Business Operations***3
    University General Education courseACCTG 241Accounting, Investing, and Financing***3
    MANGT 420Management Concepts***3
    University General Education courseMKTG 400Marketing***3
    FINAN 450Introduction to Finance***3
    University General Education courseAGEC 120Ag Economics and Agribusiness3
    University General Education courseAGEC 308Farm and Ranch Management3
    University General Education courseAGEC 318Food and Agribusiness Management3
    AGEC 410Agricultural Policy3
    AGEC 415Global Agricultural Economics, Hunger, and Poverty3
    University General Education courseAGEC 420Commodity Futures3
    AGEC 505Agricultural Market Structures3
    AGEC 515Food and Agribusiness Marketing3
    AGEC 520Market Fund and Futures Options Trading3
    AGEC 623International Agricultural Trade3
    CIS 101Introduction to Information Technology1
    CIS 102Introduction to PC Spreadsheet Applications1
    CIS 103Introduction to PC Database Applications1
    CIS 104Introduction to PC Word Processing1
    University General Education courseECON 120Principles of Microeconomics3
    University General Education courseMANGT 300Introduction to Total Quality Management1
    MANGT 390Business Law I3
    MANGT 421Introduction to Operations Management3
    MANGT 530Industrial and Labor Relations3
    MANGT 531Personnel and Human Resources Management3
    MKTG 450Consumer Behavior3
    MKTG 541Retailing3
    MKTG 542Sales Management3
     
    University General Education courseDenotes courses meeting UGE requirements.
    Other professional electives can be substituted as appropriate.
     
    Leadership minor
    (6 hours qualify as professional electives)
    EDADL 212Introduction to Leadership Concepts 2
    EDADL 405Leadership in Practice 2
    EDADL 450Senior Seminar in Leadership 2
     
    Plus 12 hours, 3 hours from each of:
    · Foundations/basic skills for leadership
    · Ethics
    · Theories of leadership/organizational behavior
    · Societal and organizational applications of leadership
     
    University General Education courseDenotes courses meeting UGE requirements.
     
    Food science and industry minor
    A minor in food science and industry can be earned by completing a minimum of 15 hours of credit. Required courses include:
     
    FDSCI 501Food Chemistry
    FDSCI 607Food Microbiology
    FDSCI 695Quality Assurance of Food Products
    or
    FDSCI 727Chemical Methods of Food Analysis
    and
    FDSCI 728Physical Methods of Food Analysis
     
    Either 4 or 5 additional hours of course work at the 300 level or higher will be selected from the approved list of professional electives. Students must complete a petition for admission into the minors program and work with a food science and industry advisor to tailor courses to meet their individual needs.
     
    Courses
    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

    Topics within Agriculture:
    dGeneral Requirements dAgricultural Education dEntomology
    dUniversity General Education dAgricultural Technology Management dFood Science and Industry
    dProgram Choices dAgronomy dGrain Science and Industry
    dGeneral Agriculture dAnimal Sciences and Industry dHorticulture, Forestry, and Recreation Resources
    dAgricultural Economics dCommunications dPlant Pathology
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    Kansas State University
    August 19, 2005