Food Science and Technology (FST)
FST 101, FOOD SCIENCE ORIENTATION, 1 Credit
For food science majors. Orientation and academic guidance toward career planning in food science and technology.
FST 199, SPECIAL STUDIES, 1-16 Credits
This course is repeatable for 16 credits.
FST 210, FRUIT AND VEGETABLE PROCESSING, 3 Credits
Lectures, lab activities and plant tours to help majors and non-majors understand traditional and modern fruit and vegetable processing technologies.
FST 212, DAIRY PROCESSING, 2 Credits
Methods of processing and preserving milk and milk products and related unit operations.
Available via Ecampus
FST 213, DAIRY PROCESSING LABORATORY, 1 Credit
Laboratory and field work to accompany FST 212. Field trip required.
Recommended: Concurrent enrollment in FST 212
FST 214, FOOD PRESERVATION BASICS, 3 Credits
Explores diverse food preservation techniques (freezing, thermal processing, fermentation, and reduced water activity) and explains how each approach controls foodborne hazards. Performs and reports on food preservation techniques using their own experiences. Critically evaluates recipes/instructions to determine potential risk and suggest modifications to eliminate risk. Categorizes the risk of incorrectly following validated food preservation methods.
FST 251, INTRODUCTION TO WINES, BEERS, AND SPIRITS, 3 Credits
A descriptive introduction to the history, science, sensory, economics, and societal aspects of alcoholic beverages.
Recommended: High school biology and chemistry
Available via Ecampus
FST 260, *FOOD SCIENCE AND TECHNOLOGY IN WESTERN CULTURE, 3 Credits
Exploring the sciences and technologies of food processing and preservation within the context of their historical, current, and possible future influences on what we eat, the structure of our society, and our day-to-day lives.
Attributes: CPWC – Bacc Core, Perspectives, Western Culture
Available via Ecampus
FST 265, HALAL FOOD PRODUCTION, 3 Credits
Introduces the basic principles and various aspects involved in halal food production. Covers halal production requirements for different foods. Describes the kosher and halal laws as they apply in the food industry. Explains the Muslin demography and global halal trade and economy. Describes all permitted and non-permitted ingredients and additives in halal food processing. Elaborates on the procedures of halal food certification and food safety guidelines. Compares halal food with kosher and vegetarian.
FST 273, *WINE IN THE WESTERN WORLD, 3 Credits
A study of wine throughout history, from its accidental discovery and refinement through today, with a focus on the profound role wine plays in agriculture, social rituals, human health, economics, and the ambivalent pursuit of pleasure.
Attributes: CPWC – Bacc Core, Perspectives, Western Culture
Available via Ecampus
FST 280, FOOD AND BEVERAGE FERMENTATION, 2 Credits
Investigates different types of fermentation processes, related techniques, and products. Engages in laboratory activities on cider fermentation and sensory evaluation.
Prerequisite: (CH 231 (may be taken concurrently) with C- or better or CH 231H (may be taken concurrently) with C- or better) and (CH 261 (may be taken concurrently) [C-] or CH 261H (may be taken concurrently) [C-])
FST 299, SPECIAL TOPICS, 1-4 Credits
FST 315, PILOT PLANT EXPERIENCES, 2 Credits
Students will be working in one of the FST pilot plants (dairy, vegetables/fruit, brewing, wine making, distilling) and will be assisting with the manufacturing of foods or beverages. Students must have available blocks of time in their schedules to contribute significantly to a production run. Production schedules for each pilot plant will be determined in advance of registration for each term. Not all pilot plants will be available each term.
FST 327, INTRODUCTION TO SUSTAINABLE FOOD PROCESSING, 3 Credits
Examines principles and assessment of sustainable food processing. Develops concepts of sustainable food processing technologies and food manufacture operations. Explores sustainable processing of various food commodities and products.
Prerequisite: FST 210 with D or better or FST 212 with D or better or FST 280 with D or better
FST 350, FOOD SAFETY MANAGEMENT: A PRACTICAL GUIDE, 3 Credits
Focuses on holistic food safety management for preparation in working in the food processing and food service industries. Introduces microbiological, chemical, and physical hazards related to food production and mitigation strategies for their control. Introduces management strategies and tools to support the implementation and ongoing management of these programs. Discusses importance and strategies for fostering a food safety culture.
Recommended: Microbiology and statistical background
FST 360, FOOD SAFETY AND SANITATION, 3 Credits
Principles, practices, and regulations governing and ensuring the microbiological safety of our food supply through risk assessment, surveillance, and intervention.
Prerequisite: (BI 211 with D- or better or BI 211H with D- or better or BI 212 with D- or better or BI 212H with D- or better or BI 213 with D- or better or BI 213H with D- or better or BI 221 with D- or better or BI 221H with D- or better or BI 222 with D- or better or BI 222H with D- or better or BI 223 with D- or better or BI 223H with D- or better) and (CH 121 [D-] or CH 221 [D-] or CH 221H [D-] or CH 231 [D-] or CH 231H [D-])
FST 370, INDUSTRY PREPARATION/HACCP, 3 Credits
Assists students in preparation for internships and employment in the food industry by introducing compliance with food safety regulations, HACCP, and audits.
Recommended: One year of chemistry and one year of biology.
FST 375, FOOD SAFETY AND QUALITY ASSURANCE, 3 Credits
Focuses on the total quality management for the food industry. Describes the role of quality assurance and quality control personnel as important functions within the food processing organizations. Establishes and assesses a food safety and quality system within a food processing organization based on the total quality management principles and risk-based thinking concept. Explains statistical process control tools and laboratory control concepts for food processing.
Recommended: FST 370
Available via Ecampus
FST 385, ^COMMUNICATING FOOD AND FERMENTATION SCIENCE, 3 Credits
Guides students in the investigation and critical evaluation of literature on a topic of current interest in food or fermentation science, and the development of their ability to write concisely and with precision about technical subject matter in this discipline.
Attributes: CWIC – Bacc Core, Skills, Writing Intensive Course
Prerequisite: FST 360 with D- or better and (WR 121 [C-] or WR 121H [C-] or WR 121Z [C-] or WR 121HZ [C-]) and (MB 302 (may be taken concurrently) [D-] or MB 302H (may be taken concurrently) [D-])
Recommended: Completion of Bacc Core Writing II requirement
FST 399, SPECIAL TOPICS, 0-16 Credits
Equivalent to: FST 399H
This course is repeatable for 16 credits.
FST 399H, SPECIAL TOPICS, 1-16 Credits
Attributes: HNRS – Honors Course Designator
Equivalent to: FST 399
This course is repeatable for 16 credits.
FST 401, RESEARCH, 1-16 Credits
This course is repeatable for 16 credits.
FST 403, THESIS, 1-16 Credits
This course is repeatable for 16 credits.
FST 405, READING AND CONFERENCE, 1-16 Credits
This course is repeatable for 16 credits.
FST 407, SENIOR SEMINAR, 1 Credit
FST 410, INTERNSHIP, 1-16 Credits
A work internship to give students practical on-the-job training in the food processing or related industries.
This course is repeatable for 16 credits.
FST 420, SENSORY EVALUATION OF FOOD, 3 Credits
Covers sensory techniques used in the evaluation of the taste, smell, texture, and appearance of foods as well as the evaluation of consumer acceptance. Examines methods for measuring sensory qualities, underlying psychological principles, and statistical methods for analyzing data.
Prerequisite: (ST 351 with C- or better or ST 411 with C- or better) and (ST 352 (may be taken concurrently) [D-] or ST 412 (may be taken concurrently) [D-])
Recommended: Familiarity with z-test, t-test, ANOVA, and post-hoc tests
FST 421, FOOD LAW, 3 Credits
Concepts, statutes, regulations, and agencies controlling the production, processing, and distribution and promotion of food.
FST 422, FOOD CHEMISTRY FUNDAMENTALS, 4 Credits
An integrated course applying theories of molecular reactivity to model food systems. Lectures focus on the molecular bases of chemical phenomena that dictate the behavior of foods. Laboratories and recitations provide opportunities for students to observe, manipulate, and explore model food systems. Emphasis on major food components (water, lipids, proteins, and carbohydrates) and their behavior under conditions of particular relevance to food processing.
Prerequisite: (BB 350 with D- or better or BB 450 with D- or better or BB 450H with D- or better) and (CH 332 [C-] or CH 336 [C-]) and (MTH 228 (may be taken concurrently) [D-] or MTH 252 (may be taken concurrently) [D-] or MTH 252H (may be taken concurrently) [D-])
FST 423, FOOD ANALYSIS, 4 Credits
An integrated laboratory/lecture course covering methods used for the quantitative analysis of the chemical composition of foods and agricultural products.
FST 425, FOOD SYSTEMS CHEMISTRY, 4 Credits
The chemistry of food components in real-world food systems. Focused on water, proteins, carbohydrates, lipids, and food polymers, their interactions, and the effects of food processing and storage. Integrates writing as a learning tool and means of professional communication.
Prerequisite: FST 422 with D- or better
FST 428, SENSORY EVALUATION OF FOOD LABORATORY, 1 Credit
Emphasizes sensory techniques used in the evaluation of the taste, smell, texture, and appearance of foods as well as the evaluation of consumer acceptance. This includes methods for measuring sensory qualities, statistical methods for analyzing data, and proper interpretation of these results. Focuses on sample presentation, dealing with panelists, data recording, data analysis, interpretation of results, and report writing.
Prerequisite: FST 420 (may be taken concurrently) with D- or better
FST 430, FOOD PRODUCT DEVELOPMENT, 3 Credits
Provides technical background and hand-on experience in food product development and food innovation.
Recommended: Junior or senior standing
FST 437, CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS, 3 Credits
The underlying science of the production of the distilled spirits will be discussed systematically. The course will cover the requirements for water, the major raw materials (eg. cereals, fruits, agave, syrups, and woods for maturation) and the conversion of these into fermentable extract. The scientific principles of fermentation will be explored, in the context of both ethanol and secondary metabolite production. Distillation will be considered, in terms of the physics and chemistry of liquid-liquid separations, before discussing post-fermentation options such as blending, maturation and product finishing.
Prerequisite: FST 251 with C- or better and BB 350 (may be taken concurrently) [D-]
Available via Ecampus
FST 439, PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS, 2 Credits
Compares and contrasts different approaches to the manufacture of distilled spirits by using some of the major spirit categories as examples. Discusses the management of a distilled spirits production plant in terms of legislative, safety and process/ product quality before explicit consideration of the requirements for establishing a distilled spirits production plant. Provides students with a broad understanding of the distilled spirits sector.
Prerequisite: FST 437 with D- or better
FST 440, PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS LABORATORY, 1 Credit
Building on the corequisite lecture course, the laboratory sessions focus on the essential analyses required in most if not all distillery operations and the production of final spirit products as examples of different spirit sectors. Provides students with a broad understanding of the distilled spirits sector and complements the lecture-based classes.
Corequisites: FST 439
FST 455, FOOD AND CLIMATE CHANGE, 3 Credits
Focus on traditional regional recipes, explore and document how global change has affected food production and demand until today and how projected climate change will affect it in the future by analyzing the ingredient lists. Focus on one recipe/ingredient, find maps of past/current crop ranges, document changes, establish the carbon footprint, and identify possible replacement ingredients projecting future culinary solutions.
Equivalent to: FST 455X
Available via Ecampus
FST 460, CHEMISTRY AND BIOCHEMISTRY OF BEER, 3 Credits
Explores the chemistry, biochemistry, microbiology and engineering of malting and brewing operations for the production of beer, including the compositional analysis of barley, malt, hops, water, and beer and their effects on beer quality.
Prerequisite: (BI 205 with C- or better or BI 221 with C- or better or BI 221H with C- or better) and CH 331 [C-] and CH 332 [C-]
Recommended: Completion or concurrent enrollment in (BEE 472 or FST 472), MB 302, and BB 350 or BB 450
Available via Ecampus
FST 463, PRODUCTION AND ANALYSIS OF BEER, 2 Credits
Examines the chemical, microbiological, physical, and sensory analyses for assessing beer quality.
Prerequisite: FST 460 with C- or better and (MB 302 (may be taken concurrently) [C-] or MB 302H (may be taken concurrently) [C-])
Available via Ecampus
FST 464, PRODUCTION AND ANALYSIS OF BEER LABORATORY, 1 Credit
Focuses on hands-on instruction of brewery operations and analytical techniques for producing and assessing beer.
Prerequisite: FST 460 with D- or better and (MB 302 [D-] or MB 302H [D-]) and (MB 303 (may be taken concurrently) [D-] or MB 303H (may be taken concurrently) [D-])
Corequisites: FST 463
FST 466, CHEMISTRY AND BIOCHEMISTRY OF WINE, 3 Credits
Explores principles of wine production technology from grape berry development through bottling, covering the microbiology and chemistry and biochemistry of fermentation, aging and production practices of red and white table wines as well as sparkling and dessert wines.
Prerequisite: MB 302 (may be taken concurrently) with C- or better or MB 302H (may be taken concurrently) with C- or better
Available via Ecampus
FST 469, PRODUCTION AND ANALYSIS OF WINE, 2 Credits
Examines the fundamentals of red and white wine production including procedures and equipment used and application of key chemical, microbial, and sensory analysis techniques to assess wine.
Prerequisite: FST 466 with D- or better and FST 479 (may be taken concurrently) [D-]
Available via Ecampus
FST 470, PRODUCTION AND ANALYSIS OF WINE LABORATORY, 3 Credits
Focuses on the production of red and white wine and the key analytical techniques utilized in the wine industry (chemical, microbiological, and sensorial) during the production of wine.
Corequisites: FST 469
FST 472, FOOD ENGINEERING AND PROCESSING I, 4 Credits
Covers fundamental engineering principles for scientists and non-process engineers. Explores unit conversion, mass and energy balances, heat transfer, thermal processing, and lethality. Directed at food scientists and other majors who need or would like a working knowledge of food engineering principles.
Prerequisite: (MTH 227 with C- or better or MTH 251 with C- or better or MTH 251H with C- or better) and (PH 201 [C-] or PH 211 [C-] or PH 211H [C-]) and FST 360 [D-]
FST 473, FOOD ENGINEERING AND PROCESSING II, 4 Credits
Covers fundamental engineering principles for scientists and non-process engineers. Explores mass transfer, extrusion, filtration, osmosis, distillation, extraction, drying, and freezing.
Prerequisite: FST 472 with D- or better
FST 479, FERMENTATION MICROBIOLOGY, 3 Credits
Introduction to fermentation microbiology that emphasizes the evolution of key physiological traits and biochemical pathways within key microbial genera. Explores the microbial ecology of processes used to make alcoholic beverages, food ingredients, and fermented foods. CROSSLISTED as FST 479/MB 479.
Prerequisite: (BB 350 with D- or better or BB 450 with D- or better) and (MB 302 [D-] or MB 302H [D-])
Equivalent to: MB 479
Available via Ecampus
FST 480, TOPICS IN FERMENTATION, 0-2 Credits
This course is repeatable for 8 credits.
FST 495, FOOD PACKAGING, 3 Credits
Fundamentals of food packaging covering the major packaging solutions with a focus on plastic, paper, glass, metal, and paperboard. Modeling of gas and water permeation and accelerated shelf testing. Regulations in food contact surface and related to indirect food additives.
Prerequisite: (MTH 111 with C- or better or MTH 111Z with C- or better) and PH 201 [C-] and CH 331 [C-]
FST 499, SPECIAL STUDIES, 0-16 Credits
This course is repeatable for 16 credits.
FST 501, RESEARCH, 1-16 Credits
This course is repeatable for 16 credits.
FST 503, THESIS, 1-16 Credits
This course is repeatable for 999 credits.
FST 505, READING AND CONFERENCE, 1-16 Credits
This course is repeatable for 16 credits.
FST 507, SEMINAR, 1 Credit
This course is repeatable for 4 credits.
FST 509, PRACTICUM IN TEACHING, 1-16 Credits
This course is repeatable for 16 credits.
FST 510, INTERNSHIP, 1-16 Credits
This course is repeatable for 16 credits.
FST 514, HEALTH BENEFITS OF FUNCTIONAL FOODS, NUTRACEUTICALS AND DIETARY SUPPLEMENTS, 3 Credits
Functional foods, nutraceuticals and dietary supplements represent a rapidly expanding segment of domestic and international markets. This course will overview the principles and procedures necessary to evaluate and market these products. The chemistry and mechanisms of major nutraceutical ingredient categories and current scientific information supporting their biochemical and physiological efficacy will be addressed. Special dietary products, such as medical, weight control, sport, and herbal supplements, will be addressed. Regulatory aspects of labeling and structure-function claims will be covered.
Equivalent to: NUTR 514
FST 520, SENSORY EVALUATION OF FOOD, 3 Credits
Covers sensory techniques used in the evaluation of the taste, smell, texture, and appearance of foods as well as the evaluation of consumer acceptance. Examines methods for measuring sensory qualities, underlying psychological principles, and statistical methods for analyzing data.
Prerequisite: ST 511 with D- or better and ST 512 (may be taken concurrently) [D-]
Recommended: Familiarity with z-test, t-test, ANOVA, and post-hoc tests
FST 521, FOOD LAW, 3 Credits
Concepts, statutes, regulations, and agencies controlling the production, processing, and distribution and promotion of food.
FST 522, FOOD CHEMISTRY FUNDAMENTALS, 4 Credits
An integrated course applying theories of molecular reactivity to model food systems. Lectures focus on the molecular bases of chemical phenomena that dictate the behavior of foods. Laboratories and recitations provide opportunities for students to observe, manipulate, and explore model food systems. Emphasis on major food components (water, lipids, proteins, and carbohydrates) and their behavior under conditions of particular relevance to food processing.
Recommended: (BB 350 or BB 450) and (CH 332 or CH 336) and (MTH 228 or MTH 252)
FST 523, FOOD ANALYSIS, 4 Credits
An integrated laboratory/lecture course covering methods used for the quantitative analysis of the chemical composition of foods and agricultural products.
FST 525, FOOD SYSTEMS CHEMISTRY, 4 Credits
The chemistry of food components in real-world food systems. Focused on water, proteins, carbohydrates, lipids, and food polymers, their interactions, and the effects of food processing and storage. Integrates writing as a learning tool and means of professional communication.
Prerequisite: FST 522 with C or better
FST 528, SENSORY EVALUATION OF FOOD LABORATORY, 1 Credit
Emphasizes sensory techniques used in the evaluation of the taste, smell, texture, and appearance of foods as well as the evaluation of consumer acceptance. This includes methods for measuring sensory qualities, statistical methods for analyzing data, and proper interpretation of these results. Focuses on sample presentation, dealing with panelists, data recording, data analysis, interpretation of results, and report writing.
Prerequisite: FST 520 (may be taken concurrently) with D- or better
FST 537, CHEMISTRY AND BIOCHEMISTRY OF DISTILLED SPIRITS, 3 Credits
The underlying science of the production of the distilled spirits will be discussed systematically. The course will cover the requirements for water, the major raw materials (eg. cereals, fruits, agave, syrups, and woods for maturation) and the conversion of these into fermentable extract. The scientific principles of fermentation will be explored, in the context of both ethanol and secondary metabolite production. Distillation will be considered, in terms of the physics and chemistry of liquid-liquid separations, before discussing post-fermentation options such as blending, maturation and product finishing.
Available via Ecampus
FST 538, PRODUCTION AND ANALYSIS OF DISTILLED SPIRITS, 3 Credits
Building on the prerequisite course, this course compares and contrasts different approaches to the manufacture of distilled spirits by using some of the major spirit categories as examples. The management of a distilled spirits production plant in terms of legislative, safety and process/ product quality will be discussed before explicit consideration of the requirements for establishing a distilled spirits production plant. Successful completion of this course will provide students with a broad understanding of the distilled spirits sector.
Prerequisite: FST 537 with D- or better
This course is repeatable for 3 credits.
FST 555, FOOD AND CLIMATE CHANGE, 3 Credits
Focus on traditional regional recipes, explore and document how global change has affected food production and demand until today and how projected climate change will affect it in the future by analyzing the ingredient lists. Focus on one recipe/ingredient, find maps of past/current crop ranges, document changes, establish the carbon footprint, and identify possible replacement ingredients projecting future culinary solutions.
Equivalent to: ENSC 555X, FST 555X
Available via Ecampus
FST 560, CHEMISTRY AND BIOCHEMISTRY OF BEER, 3 Credits
Explores the chemistry, biochemistry, microbiology and engineering of malting and brewing operations for the production of beer, including the compositional analysis of barley, malt, hops, water, and beer and their effects on beer quality.
Recommended: (BI 205 or BI 221) and CH 331 and CH 332 and completion or concurrent enrollment in (BEE 472 or FST 472) and MB 302
FST 563, PRODUCTION AND ANALYSIS OF BEER, 2 Credits
Examines the chemical, microbiological, physical, and sensory analyses for assessing beer quality.
FST 564, PRODUCTION AND ANALYSIS OF BEER LABORATORY, 1 Credit
Focuses on hands-on instruction of brewery operations and analytical techniques for producing and assessing beer.
Prerequisite: FST 560 with C or better
Corequisites: FST 463
FST 566, CHEMISTRY AND BIOCHEMISTRY OF WINE, 3 Credits
Explores principles of wine production technology from grape berry development through bottling, covering the microbiology and chemistry and biochemistry of fermentation, aging and production practices of red and white table wines as well as sparkling and dessert wines.
Available via Ecampus
FST 569, PRODUCTION AND ANALYSIS OF WINE, 2 Credits
Examines the fundamentals of red and white wine production including procedures and equipment used and application of key chemical, microbial, and sensory analysis techniques to assess wine.
Prerequisite: FST 566 with C or better and FST 579 (may be taken concurrently) [C]
FST 570, PRODUCTION AND ANALYSIS OF WINE LABORATORY, 3 Credits
Focuses on the production of red and white wine and the key analytical techniques utilized in the wine industry (chemical, microbiological, and sensorial) during the production of wine.
Corequisites: FST 569
FST 572, FOOD ENGINEERING AND PROCESSING I, 4 Credits
Covers fundamental engineering principles for scientists and non-process engineers. Explores unit conversion, mass and energy balances, heat transfer, thermal processing, and lethality. Directed at food scientists and other majors who need or would like a working knowledge of food engineering principles.
FST 573, FOOD ENGINEERING AND PROCESSING II, 4 Credits
Covers fundamental engineering principles for scientists and non-process engineers. Explores mass transfer, extrusion, filtration, osmosis, distillation, extraction, drying, and freezing.
Prerequisite: FST 572 with C- or better
FST 579, FERMENTATION MICROBIOLOGY, 3 Credits
Introduction to fermentation microbiology that emphasizes the evolution of key physiological traits and biochemical pathways within key microbial genera. Explores the microbial ecology of processes used to make alcoholic beverages, food ingredients, and fermented foods. CROSSLISTED as FST 579/MB 579.
Equivalent to: MB 579
Recommended: (BB 350 or BB 450) and MB 302
Available via Ecampus
FST 595, FOOD PACKAGING, 3 Credits
Fundamentals of food packaging covering the major packaging solutions with a focus on plastic, paper, glass, metal, and paperboard. Modeling of gas and water permeation and accelerated shelf testing. Regulations in food contact surface and related to indirect food additives.
FST 599, SPECIAL STUDIES, 0-16 Credits
This course is repeatable for 16 credits.
FST 601, RESEARCH, 1-16 Credits
This course is repeatable for 16 credits.
FST 603, THESIS, 1-16 Credits
This course is repeatable for 999 credits.
FST 605, READING AND CONFERENCE, 1-16 Credits
This course is repeatable for 16 credits.
FST 607, SEMINAR, 1 Credit
This course is repeatable for 4 credits.
FST 620, ADVANCED TOPICS IN SENSORY SCIENCE, 2 Credits
Current and/or advanced subjects in human sensory science. Includes 1) topics in human flavor perception that covers human psychophysics, neuroscience, and related fields, and 2) sensory evaluation techniques and data handling methods that are advanced in nature. Different points of view regarding above topics will be discussed.
Prerequisite: FST 520 with C or better
This course is repeatable for 4 credits.
FST 628, FLAVOR CHEMISTRY, 3 Credits
The definition of flavor, analytical methods in flavor chemistry, and mechanisms of odor interaction in food system will be discussed. In addition, an integrated approach will be used to study the flavor chemistry of economically-important agricultural products in the Pacific Northwest such as dairy products, fruits, and alcoholic beverages.
FST 639, FOOD POLYMER SCIENCE, 3 Credits
Investigates the theoretical principles and structure-function relationships of food macromolecules. The theoretical principles are related, where possible, to observable phenomena during thermal processing and storage of foods.
FST 641, PROCESSING WHEAT AND OTHER SMALL GRAINS: A MOLECULAR VIEW, 3 Credits
Provides a fundamental overview of wheat and other cereals from the perspective of the molecular level events that are important in milling, baking, and other processes. Uses cereal processing (focused primarily on bread-making) as the vehicle for placing elements of food chemistry, food polymer science, physical chemistry, and rheology into the cohesive framework of a single food category. Students will experience how the sciences of chemistry, physics, engineering, microbiology, biochemistry, nutrition, etc. amalgamate in the production of the selected cereal products.
FST 666, ADVANCED TOPICS IN ENOLOGY, 3 Credits
An in-depth investigation of advanced wine processing techniques and wine research, focusing on their impact on production and wine quality.
Prerequisite: FST 566 with B or better and (FST 567 (may be taken concurrently) [B] or (FST 569 (may be taken concurrently) [B] and FST 570 (may be taken concurrently) [B]))
Recommended: Viticulture course such as HORT 454 and good understanding of how vineyard practices influence grape quality