FST 201 - Food Chemistry and Biochemistry (4) - Fall Quarter
Lecture—4 hours. 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. Prerequisite(s): Undergraduate courses in organic chemistry and biochemistry; undergraduate course in food chemistry is recommended.
FST 202 - Chemical and Physical Changes in Food (4)
Lecture—3 hours/discussion—1 hour. 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. Prerequisite(s): CHE 107A; CHE 107B; BIS 102 recommended.
FST 203 — Food Processing (4) - Spring Quarter
Lecture—3 hours/discussion—1 hour. 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. Prerequisite(s): FST 110A; PHY 007C); CHE 107B; or consent of instructor.
FST 204 — Advanced Food Microbiology (4) - Spring Quarter
Lecture—3 hours/discussion—1 hour. 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. Prerequisite(s): Undergraduate level coursework in microbiology, or consent of instructor.
FST 205 — Industrial Microbiology (3)
Lecture - 3 hours. 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. Prerequisite(s): BIS 001A; BIS 102; BIS 103; MIC 130A and MIC 130B or BIS 101 recommended.
FST 207 — Advanced Sensory-Instrumental Analyses (3)
Lecture—2 hours; laboratory—3 hour. 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. Prerequisite(s): FST 107; and consent of instructor.
FST 210 — Proteins: Functional Activities & Interactions (3)
Lecture - 3 hours. Relationships of structure of proteins to their biological functions. Structural proteins, complexing proteins, and catalytic proteins in plant and animal materials and products. Prerequisite(s): BIS 103.
FST 211 — Lipids: Chemistry & Nutrition (3) - Winter Quarter
Lecture - 3 hours. 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. Prerequisite(s): BIS 103; CHE 107B; CHE 128B.
FST 213 — Flavor Chemistry of Foods & Beverages (3)
Lecture/Discussion - 3 hours. Become familiar with basic principles of flavor chemistry, analysis, and formation in fresh and processed foods. Required to read and critically evaluate flavor chemistry literature. Prerequisite(s): CHE 008B; VEN 123; (VEN 123L or FST 103); or consent of instructor.
FST 217 — Advanced Food Sensory Science (3) - Spring Quarter
Lecture - 3 hours. 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. Prerequisite(s): FST 107 (can be concurrent); or consent of instructor.
FST 219 — Biochemistry, Microbiology & Technology of Cheeses of the World (4)
Lecture - 4 hours. 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 tasted and discussed. Prerequisite(s): FST 119; (BIS 103 or FST 100A); FST 123; BIS 103; CHE 107B; CHE 128B; or consent of instructor.
FST 227 — Food Perception & the Chemical Senses (2) - Winter Quarter
Lecture - 2 hours. 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. Prerequisite(s): FST 107B (can be concurrent); and consent of instructor.
FST 228 — Sustainable Food Systems (3) - Winter Quarter
Lecture/Discussion - 3 hours. 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.
FST 230 — Food & Gut Microbiota (4) - Fall Quarter
Lecture - 1.50 hour(s), Discussion - 1.50 hour(s), Term Paper. 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. Prerequisite(s): Microbiology and molecular biology undergraduate coursework or consent of instructor.
FST 259 — Design Thinking of Food (4)
Lecture/Discussion - 3 hour(s); Fieldwork. Tools of design thinking as applied to high-impact, food-related challenges through a multi-disciplinary team based, experiential learning process. Application of the field of food studies to the social and cultural contexts of eating habits, food systems, and the design solutions that respond to these factors. Working with stakeholders to design innovative solutions to food system challenges.
FST 290 — Seminar (1)
FST 290C — Advanced Research Conference (1)
Discussion - 1 hour. 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. Prerequisite(s): Consent of instructor; graduate standing. (S/U grading only.)
FST 291 — Advanced Food Science Seminar (1)
Seminar - 1 hour(s). May be repeated. Oral presentation of student's original research, discussion, and critical evaluation. Prerequisite(s): FST 290; may be concurrent. (S/U grading only.)
FST 298 — Group Study (1-5)
(S/U grading only.)
FST 299 — Research (1-12)
Research. Prerequisite(s): Consent of instructor; graduate standing. (S/U grading only.)
FST 396 — Teaching Assistant Training Practicum (1-4)
Teaching assistant training. Prerequisite(s): Graduate standing. (S/U grading only.)