|
Course
|
|
Credit
Hours
|
Term
Offered
|
|
FSC
107
|
Introduction
to Food Science
|
3
|
Spring
|
|
FSC
304
|
Animal
Derived Foods
|
5
|
Spring
|
|
FSC
306
|
Introduction
to Food Processing
|
4
|
Fall
|
|
FSC
395
|
Special
Problem in Food Science
|
2
|
Fall/Spring/Summer
|
|
FSC
399
|
Experiential
Education in Food Science
|
1-6
|
Fall/Spring/Summer
|
|
FSC
434G
|
Food
Chemistry
|
|
Spring
|
| FSC
530 |
Food
Microbiology |
5
|
Fall
|
| FSC
535 |
Food
Analysis |
4
|
Fall
|
| FSC
536 |
Advanced
Food Technology |
4
|
Spring
|
| FSC
538 |
Food
Fermentation & Thermal Processing |
4
|
Spring
|
| FSC
540 |
Food
Sanitation |
3
|
Spring
(odd years)
|
| FSC
630 |
Advanced
Meat Science |
4
|
Spring
(even years)
|
| FSC
632 |
Foodborne
Disease Agents |
3
|
Spring
(even years)
|
| FSC
636 |
Food
Packaging |
2
|
Fall
(even years)
|
| FSC
638 |
Food
Proteins |
3
|
Fall
(even years)
|
| FSC
640 |
Food
Lipids |
3
|
Spring
(odd years)
|
| FSC
780 |
Special
Problems in Animal Derived Foods |
1-4
|
Fall/Spring/Summer
|
| FSC
790 |
Research
in Animal Derived Foods |
1-6
|
Fall/Spring/Summer
|
