Food Science

(College of Agricultural and Environmental Sciences)

Department of Food Science and Technology

Linda J. Harris, Ph.D., Chairperson of the Department

Department Office. 1136 RMI North Building; 530-752-1482; http://foodscience.ucdavis.edu

Faculty. https://foodscience.ucdavis.edu/person-type/101

The Major Program

Food Science is a discipline in which biological, physical, and sensory sciences are integrated for the study of foods to ensure their safety, quality, and healthful properties. The food science curriculum encompasses food chemistry and biochemistry, food safety and microbiology, food processing and preservation, and sensory and consumer sciences.

The Program. Food Science is a multidisciplinary major that includes core competencies in food chemistry and analysis, food safety and microbiology, and food processing and engineering. After completing the preparatory course work, students focus on advanced subject courses in food chemistry and biochemistry, food processing, sensory evaluation, and food microbiology applied to improve the safety, stability, taste, nutrition, convenience, sustainability and value of foods.

Career Alternatives. Opportunities for employment include positions in the food and allied industries, government agencies, and educational and research institutions. Graduate study for the food science student may lead to the M.S. or Ph.D. degree in food science, or in related fields such as agricultural chemistry, biochemistry, microbiology, nutrition and health sciences.

Advising Center for the major is located in 1204 RMI South Building; 530-752-3250.

Major Advisor. A.E. Mitchell (Food Science and Technology)

Graduate Study. A program of study and research leading to the M.S. and Ph.D. degrees in Food Science is available. For further information on graduate study, contact the graduate advisor.

Preparatory Subject Matter
Units: 65
Choose one:
4
UWP 102F
Writing in the Disciplines: Food Science and Technology (Active)
4
UWP 104A
Writing in the Professions: Business Writing (Active)
4
UWP 104E
Writing in the Professions: Science (Active)
4
The upper-division composition exam will satisfy this requirement.
 
CMN 001
Introduction to Public Speaking (Active)
4
MAT 016A
Short Calculus (Active)
3
MAT 016B
Short Calculus (Active)
3
MAT 016C
Short Calculus (Active)
3
BIS 002A
Introduction to Biology: Essentials of Life on Earth (Active)
5
CHE 002A
General Chemistry (Active)
5
CHE 002B
General Chemistry (Active)
5
CHE 002C
General Chemistry (Active)
5
CHE 008A
Organic Chemistry: Brief Course (Active)
2
CHE 008B
Organic Chemistry: Brief Course (Active)
4
or
More advanced series.
 
PHY 007A
General Physics (Active)
4
PHY 007B
General Physics (Active)
4
PHY 007C
General Physics (Active)
4
FST 050
Introduction to Food Preservation (Active)
3
STA 013
Elementary Statistics (Active)
4
NUT 010
Discoveries and Concepts in Nutrition (Active)
3
or
Approved substitute.
 
Depth Subject Matter
Units: 50
BIS 102
Structure and Function of Biomolecules (Active)
3
BIS 103
Bioenergetics and Metabolism (Active)
3
MIC 102
Introductory Microbiology (Active)
3
MIC 103L
Introductory Microbiology Laboratory (Active)
2
FST 100A
Food Chemistry (Active)
4
FST 100B
Food Properties (Active)
4
FST 101A
Food Chemistry Laboratory (Active)
3
FST 101B
Food Properties Laboratory (Active)
2
FST 103
Physical and Chemical Methods for Food Analysis (Active)
4
FST 104
Food Microbiology (Active)
3
FST 104L
Food Microbiology Laboratory (Active)
4
FST 110
Food Processing (Active)
4
FST 110L
Food Processing Laboratory (Active)
2
FST 190
Senior Seminar (Active)
1
FST 117
Design and Analysis for Sensory Food Science (Active)
4
or
STA 106
Applied Statistical Methods: Analysis of Variance (Active)
4
FST 127
Sensory Evaluation of Foods (Active)
4
or
FST 107
Food Sensory Science (Active)
4
Restricted Electives
Units: 18
FST 003
Introduction to Brewing and Beer (Active)
3
FST 102A
Malting and Brewing Science (Active)
4
FST 102B
Practical Malting and Brewing (Active)
4
FST 107
Food Sensory Science (Active)
4
FST 109
Principles of Quality Assurance in Food Processing (Active)
3
FST 119
Chemistry and Technology of Milk and Dairy Products (Active)
4
FST 123
Introduction to Enzymology (Active)
3
FST 123L
Enzymology Laboratory (Active)
2
FST 128
Food Toxicology (Active)
3
FST 159
New Food Product Ideas (Active)
3
FST 160
Food Product Development (Active)
4
FST 192
Internship for Advanced Undergraduates (Active)
1-12
FST 199
Special Study for Advanced Undergraduates (Active)
1-5
FST 213
Flavor Chemistry of Foods and Beverages (Active)
3
FST 219
Biochemistry, Microbiology and Technology of Cheeses of the World (Active)
4
ARE 018
Business Law (Active)
4
ARE 100A
Intermediate Microeconomics: Theory of Production and Consumption (Active)
4
ARE 100B
Intermediate Microeconomics: Imperfect Competition, Markets and Welfare Economics (Active)
4
ARE 112
Fundamentals of Organization Management (Active)
4
ARE 136
Managerial Marketing (Active)
4
ARE 146
Business, Government Regulation, and Society (Active)
4
ARE 155
Operations Research and Management Science (Active)
4
ARE 157
Analysis for Operations and Production Management (Active)
4
AMS 055
Food in American Culture (Active)
4
ABT 110L
Experiments in Food Engineering (Active)
2
BIS 101
Genes and Gene Expression (Active)
4
BIS 101D
Genes and Gene Expression Discussion (Active)
1
BIS 104
Cell Biology (Active)
3
BIT 171
Professionalism and Ethics in Genomics and Biotechnology (Active)
3
CHA 101
Human Gross Anatomy (Active)
4
CHE 107A
Physical Chemistry for the Life Sciences (Active)
3
CHE 107B
Physical Chemistry for the Life Sciences (Active)
3
CHE 124A
Inorganic Chemistry: Fundamentals (Active)
3
CHE 124B
Inorganic Chemistry: Main Group Elements (Active)
3
CHE 124C
Inorganic Chemistry: d and f Block Elements (Active)
3
CHE 129C
Organic Chemistry Laboratory (Active)
2
CHE 131
Modern Methods of Organic Synthesis (Active)
3
CHE 150
Chemistry of Natural Products (Active)
3
CMN 003
Interpersonal Communication Competence (Active)
4
CMN 135
Nonverbal Communication (Discontinued)
4
CMN 136
Organizational Communication (Active)
4
CMN 140
Introduction to Mass Communication (Active)
4
CNS 100
Consumer Behavior (Active)
3
ECH 001
Design of Coffee–An Introduction to Chemical Engineering (Active)
3
ECN 001A
Principles of Microeconomics (Active)
4
ECN 001B
Principles of Macroeconomics (Active)
4
MGT 011A
Elementary Accounting (Active)
4
MGT 011A
Elementary Accounting (Active)
4
MIC 105
Microbial Diversity (Active)
3
MIC 120
Microbial Ecology (Active)
3
MIC 140
Bacterial Physiology (Active)
3
MIC 150
Genomes of Pathogenic Bacteria (Active)
3
MIC 155L
Bacterial Physiology Lab (Active)
4
MIC 162
General Virology (Active)
4
MIC 170
Yeast Molecular Genetics (Active)
3
MCB 120L
Molecular Biology and Biochemistry Laboratory (Active)
3
MCB 121
Advanced Molecular Biology (Active)
3
MCB 123
Behavior and Analysis of Enzyme and Receptor Systems (Active)
3
MCB 126
Plant Biochemistry (Active)
3
MCB 140
Cell Biology Laboratory Associated Lecture (Active)
3
MCB 150
Developmental Biology (Active)
4
MCB 160L
Principles of Genetics Laboratory (Active)
5
NPB 101
Systemic Physiology (Active)
5
NPB 101L
Systemic Physiology Laboratory (Active)
3
NUT 105
Nutrition and Aging (Active)
3
NUT 111B
Recommendations and Standards for Human Nutrition (Active)
2
NUT 112
Nutritional Assessment (Active)
4
NUT 116A
Clinical Nutrition (Active)
3
NUT 116B
Clinical Nutrition (Active)
3
NUT 118
Community Nutrition (Active)
4
NUT 120AN
Nutritional Anthropology (Active)
4
PMI 126
Fundamentals of Immunology (Active)
3
PMI 127
Medical Bacteria and Fungi (Active)
3
PLB 105
Developmental Plant Anatomy (Active)
5
PLB 111
Plant Physiology (Active)
3
PLB 119
Population Biology of Invasive Plants and Weeds (Active)
3
PLB 126
Plant Biochemistry (Active)
3
PLB 148
Introductory Mycology (Active)
4
PLP 040
Edible Mushroom Cultivation (Active)
2
PLP 140
Agricultural Biotechnology and Public Policy (Active)
4
PLP 148
Introductory Mycology (Active)
4
PLS 172
Postharvest Physiology and Technology (Active)
4
PLS 174
Microbiology and Safety of Fresh Fruits and Vegetables (Active)
3
PLS 196
Postharvest Technology of Horticultural Crops (Active)
3
PSC 041
Research Methods in Psychology (Active)
4
SOC 139
Corporations and Society (Active)
4
VEN 123
Analysis of Musts and Wines (Active)
2
VEN 124
Wine Production (Active)
2
VEN 125
Wine Types and Sensory Evaluation (Active)
2
VEN 128
Wine Microbiology (Historical)
2
VEN 140
Distilled Beverage Technology (Active)
3
Brewing Science Option
Units: 18
The Brewing Science option prepares Food Science students for careers in production or quality assurance within the brewing industry or other food fermentation industries. The option also prepares students for graduate study in food science or related programs, and exposes the students to diverse disciplines, including chemistry, biochemistry, microbiology, and processing.
 
Specific course requirements:
11
FST 102A
Malting and Brewing Science (Active)
4
FST 102B
Practical Malting and Brewing (Active)
4
FST 123
Introduction to Enzymology (Active)
3
Selected additional courses:
7
FST 003
Introduction to Brewing and Beer (Active)
3
FST 109
Principles of Quality Assurance in Food Processing (Active)
3
FST 159
New Food Product Ideas (Active)
3
FST 160
Food Product Development (Active)
4
Total: 133
Courses in FST:
FST 001Principles of Food Science (3) Active
Lecture—2 hour(s); Discussion—1 hour(s). Not open for credit to students who have completed any Food Science and Technology course except course 10. Food science fundamentals. Fresh and processed food technologies; world food problems; food composition; food microbiological and toxicological safety; food laws; evaluation of acceptability and nutritional value. (Letter.) GE credit: SE, VL. Effective: 2001 Winter Quarter.
FST 003Introduction to Brewing and Beer (3) Active
Lecture—3 hour(s). Basic description of brewing and associated processes, from raw materials to final product; history of brewing and brewing science; types of beer worldwide; world beer markets; basics of beer quality, including wholesomeness; role of scientist in brewing. Not open for credit to students who have taken FST 003V. (Letter.) GE credit: SE, SL. Effective: 2017 Fall Quarter.
FST 003VIntroduction to Brewing and Beer (3) Active
Web Virtual Lecture—1 hour(s); Web Electronic Discussion—1.5 hour(s); Project (Term Project). Basic description of brewing and associated processes, from raw materials to final product; history of brewing and brewing science; types of beer worldwide; world beer markets; basics of beer quality, including wholesomeness; role of scientist in brewing. Not open for credit to students who have taken FST 003. (Letter.) GE credit: SE, SL. Effective: 2017 Spring Quarter.
FST 010Food Science, Folklore and Health (3) Active
Lecture—3 hour(s). Not open for credit to students who have completed course 2. Ancient and modern food folklore in relation to health and well-being. Food safety, organic food, herbalism, food preservation, and nutritional enhancement. (Letter.) GE credit: SE, SL, SS, VL, WC. Effective: 2000 Fall Quarter.
FST 050Introduction to Food Preservation (3) Review all entries Historical
Lecture—2 hour(s); Laboratory—2 hour(s). Prerequisite(s): CHE 002A; STA 013 (can be concurrent); BIS 002A (can be concurrent). Restricted to Food Science Majors. Introduction to modes of fresh food preservation including use of chemicals and microbes, heat and energy, control of water and atmosphere, and by indirect approaches such as packaging, hygienic design and sanitation. (Letter.) GE credit: QL, SE. Effective: 2018 Winter Quarter.
FST 050Introduction to Food Preservation (3) Review all entries Active
Lecture—2 hour(s); Laboratory—2 hour(s). Prerequisite(s): CHE 002A; BIS 002A (can be concurrent); (STA 013 (can be concurrent) or STA 013Y (can be concurrent) or STA 100 (can be concurrent)). Pass One restricted to Food Science majors; Pass Two open to all students. Introduction to modes of fresh food preservation including use of chemicals and microbes, heat and energy, control of water and atmosphere, and by indirect approaches such as packaging, hygienic design and sanitation. (Letter.) GE credit: QL, SE. Effective: 2018 Fall Quarter.
FST 055Food in American Culture (4) Active
Lecture—3 hour(s); Discussion—1 hour(s). Relationship between food and culture; relationship between food and the social order; influences on eating habits and the tensions between them including identity, convenience, and responsibility; multiple disciplines and genres. (Same course as AMS 055.) (Letter.) GE credit: ACGH, AH, DD, SS, WE. Effective: 2018 Winter Quarter.
FST 099Special Study for Undergraduates (1-5) Active
Variable. Prerequisite(s): Consent of Instructor. (P/NP grading only.) Effective: 1997 Winter Quarter.
FST 100AFood Chemistry (4) Review all entries Historical
Lecture—3 hour(s); Discussion—1 hour(s). Prerequisite(s): CHE 008B; BIS 002A recommended. Chemical aspects of food composition. Emphasis on the functional properties and chemical reactions of the major components of foods: carbohydrates, lipids, proteins, and water. (Letter.) GE credit: SE, VL. Effective: 2017 Winter Quarter.
FST 100AFood Chemistry (4) Review all entries Active
Lecture—3 hour(s); Discussion—1 hour(s). Prerequisite(s): (CHE 008B or CHE 118B or CHE 128B); BIS 002A recommended. Open to Food Science, Clinical Nutrition, and Nutrition Science majors only. Chemical aspects of food composition. Emphasis on the functional properties and chemical reactions of the major components of foods: carbohydrates, lipids, proteins, and water. (Letter.) GE credit: SE, VL. Effective: 2018 Fall Quarter.
FST 100BFood Properties (4) Active
Lecture—3 hour(s); Discussion—1 hour(s). Prerequisite(s): FST 100A; CHE 008B; and Consent of Instructor. Sensory quality, chemical and microbial safety, and nutritional properties of foods. Effects of food processing and preparation on these properties. Selected properties of food commodities. (Letter.) GE credit: QL, SE, VL. Effective: 2017 Winter Quarter.
FST 100CFood Physical Chemistry (4) Active
Lecture—3 hour(s); Discussion—1 hour(s). Prerequisite(s): FST 100A. Fundamentals of thermodynamics and kinetics related to food physical chemistry. Phase behavior, crystallization, water activity and food stability, solubility, aroma volatility, formation of glasses, gels and dispersions, biopolymers and rheology. (Letter.) Effective: 2019 Winter Quarter.
FST 101AFood Chemistry Laboratory (3) Review all entries Historical
Discussion—1 hour(s); Lecture—1 hour(s); Laboratory—3 hour(s). Concurrent enrollment in FST 100A required. Study of basic chemical and physical properties that influence the reactivity and functional properties of components in food systems. (Letter.) GE credit: QL, SE, VL, WE. Effective: 2017 Spring Quarter.
FST 101AFood Chemistry Laboratory (3) Review all entries Active
Discussion—1 hour(s); Lecture—1 hour(s); Laboratory—3 hour(s). Prerequisite(s): FST 100A (can be concurrent). Open to Food Science and Clinical Nutrition majors only. Study of basic chemical and physical properties that influence the reactivity and functional properties of components in food systems. (Letter.) GE credit: QL, SE, VL, WE. Effective: 2018 Fall Quarter.
FST 101BFood Properties Laboratory (2) Active
Lecture/Lab—3 hour(s). Prerequisite(s): FST 100B (can be concurrent); Must be taken concurrently. Study of properties of food described in course 100B. (Letter.) GE credit: QL, SE, VL, WE. Effective: 2017 Winter Quarter.
FST 102AMalting and Brewing Science (4) Review all entries Historical
Lecture—4 hour(s). Prerequisite(s): BIS 102; BIS 103; Senior standing recommended. The technology of the malting, brewing and fermentation processes is integrated with the chemistry, biochemistry and microbiology that determine industrial practices and product quality. Not open for credit to students who have taken course 102. (Letter.) GE credit: SE. Effective: 1997 Winter Quarter.
FST 102AMalting and Brewing Science (4) Review all entries Active
Lecture—4 hour(s). Prerequisite(s): (BIS 102, BIS 103) or BIS 105; Senior standing recommended. The technology of the malting, brewing and fermentation processes is integrated with the chemistry, biochemistry and microbiology that determine industrial practices and product quality. Not open for credit to students who have taken FST 102. (Letter.) GE credit: SE. Effective: 2018 Fall Quarter.
FST 102BPractical Malting and Brewing (4) Active
Lecture/Discussion—2 hour(s); Laboratory—6 hour(s). Prerequisite(s): FST 102A; CHE 002C. Open to seniors only in Fermentation Science or Food Science and Technology. Provides practical working knowledge of analytical methods used in malting and brewing and experience with brewing materials and processes, by analysis of samples that illustrate the range of values experienced in practice and pilot scale brewing. (Letter.) GE credit: QL, SE. Effective: 2017 Winter Quarter.
FST 103Physical and Chemical Methods for Food Analysis (4) Active
Lecture—2 hour(s); Discussion—1 hour(s); Laboratory—3 hour(s). Prerequisite(s): CHE 002C; CHE 008B; BIS 103; FST 100B. Theory and application of physical and chemical methods for determining the constituents of foods. Modern separation and instrumental analysis techniques are stressed. (Letter.) GE credit: QL, SE, WE. Effective: 2017 Winter Quarter.
FST 104Food Microbiology (3) Review all entries Historical
Lecture—3 hour(s). Prerequisite(s): BIS 002A; BIS 103; MIC 102; MIC 103L. Microorganisms in food safety, spoilage, and production. Food-borne disease agents and their control. Growth parameters of food spoilage agents. Destruction of microbes in food. Food fermentations. The development of microbes as a resource for the food industry. (Letter.) GE credit: QL, SE, VL. Effective: 2017 Winter Quarter.
FST 104Food Microbiology (3) Review all entries Active
Lecture—3 hour(s). Prerequisite(s): BIS 002A; BIS 103; MIC 102. Microorganisms in food safety, spoilage, and production. Food-borne disease agents and their control. Growth parameters of food spoilage agents. Destruction of microbes in food. Food fermentations. The development of microbes as a resource for the food industry. (Letter.) GE credit: QL, SE, VL. Effective: 2019 Winter Quarter.
FST 104LFood Microbiology Laboratory (4) Active
Lecture—1 hour(s); Discussion—1 hour(s); Laboratory—6 hour(s). Prerequisite(s): BIS 002A; BIS 103; FST 104. Cultural and morphological characteristics of microorganisms involved in food spoilage, in foodborne disease, and food fermentation. Analysis of microbiological quality of foods. (Letter.) GE credit: QL, SE, VL, WE. Effective: 2017 Spring Quarter.
FST 106Food Chemistry for Clinical Nutrition (5) Review all entries Historical
Lecture—3 hour(s); Discussion—1 hour(s); Laboratory—3 hour(s). Prerequisite(s): CHE 008B C or better or CHE 118C C or better or CHE 128C C or better; Concurrent with FST 100A recommended. Only open to Clinical Nutrition majors. Chemical and physical principles that influence functional properties, nutrient content, safety, and sensory aspects of food. Emphasis on the application of these concepts in clinical nutrition. Not open to students who have completed FST 101A and/or FST 101B. (Same course as NUT 106.) (Letter.) GE credit: SE, SL, WE. Effective: 2018 Fall Quarter.
FST 106Food Chemistry for Clinical Nutrition (5) Review all entries Active
Lecture—3 hour(s); Discussion—1 hour(s); Laboratory—3 hour(s). Prerequisite(s): CHE 008B C- or better or CHE 118B C- or better or CHE 128B C- or better; Concurrent with FST 100A recommended. Only open to Clinical Nutrition majors. Chemical and physical principles that influence functional properties, nutrient content, safety, and sensory aspects of food. Emphasis on the application of these concepts in clinical nutrition. Not open to students who have completed FST 101A and/or FST 101B. (Same course as NUT 106.) (Letter.) GE credit: SE, SL, WE. Effective: 2019 Spring Quarter.
FST 107Food Sensory Science (4) Active
Lecture—3 hour(s); Laboratory—3 hour(s). Prerequisite(s): FST 117 (can be concurrent); (STA 013 or STA 013Y). Critical examination of techniques and theories of sensory measurement of food; measures of consumer perception and acceptance. An introduction to the sensory and cognitive systems associated with the perception of food. Not open for credit to students who have completed FST 107A. (Letter.) GE credit: QL, SE, WE. Effective: 2018 Spring Quarter.
FST 109Principles of Quality Assurance in Food Processing (3) Active
Lecture—2 hour(s); Discussion—1 hour(s). Prerequisite(s): STA 013 or STA 013Y. Quality assurance measurement techniques applied to selected food processed products emphasized. Rationale for establishing valid quality assurance programs including selection of samples at critical points. Statistical problems in quality assurance programs used by the food industry. (Letter.) GE credit: QL, SE, SL, VL. Effective: 2018 Spring Quarter.
FST 110Food Processing (4) Review all entries Historical
Lecture—3 hour(s); Discussion—1 hour(s). Prerequisite(s): PHY 007A; PHY 007B; PHY 007C; MAT 016A; MAT 016B; MAT 016C; Or equivalent to PHY 007 series or MAT 016 series. Application of the conservation of mass and energy to food processing. Elements of engineering thermodynamics, fluid mechanics, heat and mass transfer. Quantitative analysis through problem solving and simulation. Not open for credit to students enrolled in College of Engineering. (Letter.) GE credit: QL, SE, VL. Effective: 2017 Spring Quarter.
FST 110Food Processing (4) Review all entries Active
Lecture—3 hour(s); Discussion—1 hour(s). Prerequisite(s): PHY 007A; PHY 007B; PHY 007C (can be concurrent); (MAT 016C or MAT 017C or MAT 021C). Application of the conservation of mass and energy to food processing. Elements of engineering thermodynamics, fluid mechanics, heat and mass transfer. Quantitative analysis through problem solving and simulation. Not open for credit to students enrolled in College of Engineering. (Letter.) GE credit: QL, SE, VL. Effective: 2018 Fall Quarter.
FST 110LFood Processing Laboratory (2) Review all entries Historical
Laboratory—3 hour(s); Discussion—1 hour(s). Prerequisite(s): FST 110 (can be concurrent); FST 050. Open to Food Science majors only. Laboratory exercises to gain experience with common food processing operations at the bench and pilot plant scales. (Letter.) GE credit: QL, SE, SL, VL. Effective: 2017 Spring Quarter.
FST 110LFood Processing Laboratory (2) Review all entries Active
Laboratory—3 hour(s); Discussion—1 hour(s). Prerequisite(s): FST 110 (can be concurrent). Open to Food Science majors only. Laboratory exercises to gain experience with common food processing operations at the bench and pilot plant scales. (Letter.) GE credit: QL, SE, SL, VL. Effective: 2018 Fall Quarter.
FST 115Fermented Foods (4) Active
Lecture—3 hour(s); Term Paper/Discussion. Prerequisite(s): BIS 103; MIC 102; or Consent of Instructor. Pass One restricted to upper division or graduate level Food Science and Viticulture and Enology majors. Physiology, biochemistry, and genetics of microorganisms important in food fermentations. How microorganisms are used in fermentations and how raw materials are converted into finished fermented foods and beverages. (Letter.) Effective: 2017 Spring Quarter.
FST 117Design and Analysis for Sensory Food Science (4) Active
Lecture—3 hour(s); Discussion—1 hour(s). Prerequisite(s): STA 013. Methods of design and analysis for sensory food science. Experimental design strategies. Use of taste panels and consumer testing. Data analysis and computation including the relative merits and limitations of parametric and nonparametic approaches. Modifications for quality assurance. (Letter.) GE credit: QL, SE. Effective: 2017 Spring Quarter.
FST 119Chemistry and Technology of Milk and Dairy Products (4) Active
Lecture—4 hour(s). Prerequisite(s): BIS 002A; BIS 102; Consent of Instructor. Composition, structure and properties of milk and products derived from milk. Relates chemical, microbiological, and technological principles to commercial practices in processing of milk and its products. (Letter.) GE credit: QL, SE, VL. Effective: 2017 Spring Quarter.
FST 123Introduction to Enzymology (3) Active
Lecture—3 hour(s). Prerequisite(s): FST 123L (can be concurrent); BIS 102; BIS 103. Principles of physical, chemical and catalytic properties of enzymes and their importance. Purification, characterization, and quantitative evaluation of reaction conditions on activity are stressed. Specificity and mechanism of action illustrated by use of selected enzymes. (Former course Biochemistry and Biophysics 123.) (Letter.) GE credit: QL, SE, VL. Effective: 2017 Spring Quarter.
FST 123LEnzymology Laboratory (2) Active
Lecture—1 hour(s); Laboratory—3 hour(s). Prerequisite(s): BIS 103; FST 123 (can be concurrent); FST 123 required concurrently. Laboratory procedures involved in detection, purification and characterization of enzymes. (Former course Biochemistry and Biophysics 123L.) (Letter.) GE credit: QL, SE, VL, WE. Effective: 1997 Winter Quarter.
FST 127Sensory Evaluation of Foods (4) Active
Lecture—3 hour(s); Laboratory—3 hour(s). Prerequisite(s): FST 117. Critical examination of methods of sensory measurement applied to food and beverage systems; descriptive analysis and consumer tests and their application to quality assurance, product development and optimization. (Letter.) GE credit: QL, SE, WE. Effective: 2017 Winter Quarter.
FST 128Food Toxicology (3) Active
Lecture—3 hour(s). Prerequisite(s): BIS 102; BIS 103. Chemistry and biochemistry of toxins occurring in foods, including plant and animal toxins, intentional and unintentional food additives. The assessment of food safety and toxic hazards. (Same course as ETX 128.) (Letter.) GE credit: SE. Effective: 1997 Winter Quarter.
FST 131Food Packaging (4) Active
Lecture—3 hour(s); Discussion—1 hour(s). Prerequisite(s): CHE 008B; BIS 001B; PHY 007C. Class size limited to 50 students. Principles of food packaging. Functions of packaging. Properties of metal, glass, paper and plastic materials and packages. Design, fabrication, and applications of food packaging. Packaging of fresh and processed foods, including fruits and vegetables, dairy foods, beer and wine. (Letter.) GE credit: SE. Effective: 2016 Summer Session 1.
FST 151YFood Freezing (1) Active
Discussion—1 hour(s); Web Virtual Lecture. Prerequisite(s): FST 110A; Or the equivalent. Mechanisms of ice crystallization, interpretation of freezing diagrams, and modes of heat transfer. Food properties at sub-freezing temperatures, refrigeration requirements, and estimation of freezing times. Industrial systems used in freezing foods. (Letter.) GE credit: QL, SE. Effective: 2013 Fall Quarter.
FST 159New Food Product Ideas (3) Active
Lecture—3 hour(s). Prerequisite(s): FST 050; BIS 002A; PHY 007A; PHY 007B; PHY 007C; CHE 002A; CHE 002B; CHE 002C. Create, refine, test and present viable ideas for new food products. Activities include trend monitoring, consumer research, idea generation, concept screening, and new product concept presentations. (Letter.) GE credit: AH, OL, SS, WE. Effective: 2017 Spring Quarter.
FST 160Food Product Development (4) Active
Lecture—1 hour(s); Discussion—1 hour(s); Laboratory—6 hour(s). Prerequisite(s): FST 050; FST 103; FST 104; FST 110. Product implementation stage of food product development including preliminary product description, prototype development, product testing, and formal presentation of a new product development. (Letter.) GE credit: OL, SE, VL. Effective: 2017 Winter Quarter.
FST 190Senior Seminar (1) Active
Seminar—1 hour(s). Prerequisite(s): Senior standing or consent of instructor. Selected topics presented by students on recent advances in food science and technology. Reports and discussions concerning oral and written presentations, literature sources and career opportunities. (Letter.) GE credit: OL, SE. Effective: 1997 Winter Quarter.
FST 192Internship for Advanced Undergraduates (1-12) Active
Internship—3-36 hour(s). Prerequisite(s): Consent of Instructor. Work experience on or off campus in the practical application of food science. (P/NP grading only.) GE credit: SE. Effective: 1997 Winter Quarter.
FST 198Directed Group Study (1-5) Active
Variable. Prerequisite(s): Consent of Instructor. (P/NP grading only.) GE credit: SE. Effective: 1997 Winter Quarter.
FST 199Special Study for Advanced Undergraduates (1-5) Active
Variable. Prerequisite(s): Consent of Instructor. (P/NP grading only.) GE credit: SE. Effective: 1997 Winter Quarter.
FST 201Food Chemistry and Biochemistry (4) Active
Lecture—4 hour(s). Prerequisite(s): Undergraduate courses in organic chemistry and biochemistry; undergraduate course in food chemistry is recommended. Restricted to Food Science graduate level standing or consent of instructor. Advanced topics in food chemistry and biochemistry, emphasizing the application of the basic principles of chemistry and biochemistry to food composition, properties, preservation and processing. Chemical structures, interactions, reaction mechanisms and experimental methods are stressed. (Letter.) Effective: 2017 Fall Quarter.
FST 202Physical Chemistry of Foods (4) Active
Lecture—3 hour(s); Discussion—1 hour(s). Prerequisite(s): CHE 107A; CHE 107B; BIS 102 recommended. Fundamental principles of chemistry and physics are applied to a study of changes in water binding properties and activity, changes in proteins, nutrients, toxic constituents, and other compounds during storage, heating, freezing, dehydrating, and concentrating of food materials. (Letter.) Effective: 2017 Winter Quarter.
FST 203Food Processing (4) Active
Lecture—3 hour(s); Discussion—1 hour(s). Prerequisite(s): FST 110A; PHY 007C); CHE 107B; or Consent of Instructor. Principles of food engineering applied to food processing. Relationship of Newtonian and non-Newtonian fluid properties to heat and momentum transfer. Application of mass transfer in controlling kinetics and quality changes of foods. (Letter.) Effective: 2013 Spring Quarter.
FST 204Advanced Food Microbiology (3) Review all entries Historical
Lecture—3 hour(s). Prerequisite(s): BIS 001C; BIS 103; FST 104; Or a course in microbiology. Principles of and recent developments in food microbiology, including food pathogen virulence and detection, parameters of microbial growth in food, and the microbiology of food and beverage fermentations. (Letter.) Effective: 1997 Winter Quarter.
FST 204Advanced Food Microbiology (4) Review all entries Active
Lecture—3 hour(s); Discussion—1 hour(s). Prerequisite(s): Undergraduate level coursework in microbiology, or consent of instructor. Principles and recent developments in food microbiology. Mechanisms of foodborne disease, pathogen detection, parameters of microbial growth and control in foods, intestinal microbiology including probiotics and prebiotics, and the microbiology of food and beverage fermentations. (Letter.) Effective: 2019 Winter Quarter.
FST 205Industrial Microbiology (3) Active
Lecture—3 hour(s). Prerequisite(s): BIS 001A; BIS 102; BIS 103; MIC 130A and MIC 130B or BIS 101 recommended. Use of microorganisms for producing substances such as amino acids, peptides, enzymes, antibiotics and organic acids. Emphasis on metabolic regulation of pathways leading to fermentation products, on yeast fermentations, and on genetic manipulations (including recombinant DNA techniques) of industrial microorganisms. (Letter.) Effective: 1997 Winter Quarter.
FST 207Advanced Sensory-Instrumental Analyses (3) Active
Lecture—2 hour(s); Laboratory—3 hour(s). Prerequisite(s): FST 107; and Consent of Instructor. Basic principles of measurement of color, texture, and flavor of foods by sensory and instrumental methods. Advanced statistical analysis of relation of colorimetry, texturometry, and chemistry of volatile compounds to perception of appearance, texture, flavor. (Letter.) Effective: 1997 Winter Quarter.
FST 210Proteins: Functional Activities and Interactions (3) Active
Lecture—3 hour(s). Prerequisite(s): BIS 103. The relationships of structure of proteins to their biological functions. Structural proteins, complexing proteins, and catalytic proteins in plant and animal materials and products. (Letter.) Effective: 1997 Winter Quarter.
FST 211Lipids: Chemistry and Nutrition (3) Active
Lecture—3 hour(s). Prerequisite(s): BIS 103; CHE 107B; CHE 128B. Chemistry of lipids as it pertains to research in food and nutrition. Relations between lipid structure and their physical properties in tissues and foods. Regulation of absorption, transport, and metabolism of lipids. Implications of dietary fats and health. (Letter.) Effective: 1997 Winter Quarter.
FST 213Flavor Chemistry of Foods and Beverages (3) Active
Lecture/Discussion—3 hour(s). Prerequisite(s): CHE 008B; VEN 123; (VEN 123L or FST 103); or Consent of Instructor. Students will become familiar with basic principles of flavor chemistry, analysis, and formation in fresh and processed foods. Students will be required to read and critically evaluate flavor chemistry literature. (Same course as VEN 213.) (Letter.) Effective: 2009 Spring Quarter.
FST 217Advanced Food Sensory Science (3) Active
Lecture—3 hour(s). Prerequisite(s): FST 107 (can be concurrent); or Consent of Instructor. Advanced study of the techniques and theory of the sensory measurement of food as an analytical tool and as a measure of consumer perception and acceptance. Advanced examination of the sensory and cognitive systems associated with the perception of food. (Letter.) Effective: 2010 Fall Quarter.
FST 219Biochemistry, Microbiology and Technology of Cheeses of the World (4) Active
Lecture—4 hour(s). Prerequisite(s): FST 119; (BIS 103 or FST 100A); FST 123; BIS 103; CHE 107B; CHE 128B; or Consent of Instructor. Restricted to graduate level students or senior undergraduate students with appropriate background in biochemistry and microbiology. Compositional and physico-chemical aspects of milk and their implications on cheesemaking; enzymatic, microbiological and physical aspects of cheesemaking; cheese as a biological composite; designing cheese quality attributes; cheese aging. Cheese from all over the world will be tasted and discussed. (Letter.) Effective: 2008 Fall Quarter.
FST 227Food Perception and the Chemical Senses (2) Active
Lecture—2 hour(s). Prerequisite(s): FST 107B (can be concurrent); and Consent of Instructor. Examination of the anatomy and physiology of the chemical senses (taste, smell, and the trigeminal senses) and how they are involved in the perception of food and food intake. (Letter.) Effective: 1997 Winter Quarter.
FST 228Sustainable Food Systems (3) Active
Lecture/Discussion—3 hour(s). Environmental impacts of food systems. Methods for quantifying resource use and managing waste for food production and processing. Influence of policies, technologies, and consumer demand on advancing sustainable food systems. (Letter.) Effective: 2018 Fall Quarter.
FST 230Food & Gut Microbiota (4) Active
Lecture—1.5 hour(s); Discussion—1.5 hour(s); Term Paper. Prerequisite(s): Microbiology and molecular biology undergraduate coursework or Consent of Instructor. Upper division or graduate standing. Impact of specific food structures on the structure and function of the animal gut microbiota. How food is transformed by, and modulates, the gut microbiota to provide the host with nutrients and protection. (Letter.) Effective: 2017 Spring Quarter.
FST 290Seminar (1) Active
Seminar—1 hour(s). May be repeated for credit. (S/U grading only.) Effective: 1997 Winter Quarter.
FST 290CAdvanced Research Conference (1) Active
Discussion—1 hour(s). Prerequisite(s): Consent of Instructor. Graduate standing. Critical presentation and evaluation of original research by graduate students. Planning of research programs and proposals. Discussion led by individual major instructors for their research group. (S/U grading only.) Effective: 1997 Winter Quarter.
FST 291Advanced Food Science Seminar (1) Active
Seminar—1 hour(s). Prerequisite(s): FST 290; Completion of at least one quarter of FST 290. Oral presentation of student's original research, discussion, and critical evaluation. (S/U grading only.) Effective: 1997 Winter Quarter.
FST 298Group Study (1-5) Active
Variable. (S/U grading only.) Effective: 1997 Winter Quarter.
FST 299Research (1-12) Active
Variable. Prerequisite(s): Consent of Instructor. Graduate standing. (S/U grading only.) Effective: 1997 Winter Quarter.
FST 396Teaching Assistant Training Practicum (1-4) Active
Variable. Prerequisite(s): Graduate standing. May be repeated for credit. (P/NP grading only.) Effective: 1997 Winter Quarter.