|
DEPARTMENT OF FOOD AND ANIMAL SCIENCES |
|
Dr. Lloyd Walker,
Chairperson
|
|
MISSION
As a part of the School of
Agricultural and Environmental Sciences, the Department of
Food and Animal Sciences operates within the total mission
of the University's land-grant function of instruction,
research, and extension service.
The specific mission includes offering graduate
training at M.S. and Ph.D. levels in Food Science. The M.S.
degree program is offered with a thesis or non-thesis
option. OBJECTIVES 1.
To offer comprehensive instructional and research
programs in existing and new fields in Food Science. 2.
To train graduate students in both basic and applied
research in Food Science. GENERAL PROGRAM
INFORMATION Degree programs offered by the
department include thesis and/or non-thesis options for an
M.S. degree in Food Science and a Ph.D. with dissertation in
Food Science. Students
electing to pursue a Master of Science degree are expected
to have as their objective preparation for professional
career employment in areas of food chemistry, food
microbiology, food engineering, food processing, food
product development, food sensory evaluation, nutrition,
food toxicology and food biotechnology. Employment
opportunities for graduates are generally available in the
food industry, animal industry, governmental research and
regulatory agencies, public or private research facilities,
and academia or extension services. Students electing to pursue a
Doctor of Philosophy degree in Food Science will select
their interests from similar listings in food science as
mentioned above. They will be expected to develop increased
refinements of understanding in their emphasis in order to
have the more specialized positions in research and/or
education. The following are brief guidelines
for admission and degree requirements. Further details are available in the Handbook on Graduate
Degree Programs available from the Graduate Program
coordinator. ADMISSION TO M.S.
DEGREE PROGRAM For admission, a student must have
a Bachelor of Science degree in an area of agricultural or
other sciences, nutrition, engineering or mathematics.
Students with bachelor's degree preparation in areas
other than food science will have to take prerequisite
courses to satisfy any deficiencies of core courses
considered vital for food science undergraduate majors.
Candidates must satisfy the general admission
requirements of the School of Graduate Studies, which
include a minimum GPA of 2.75 in their undergraduate degree
program for regular admission. Graduate Record Examination
scores must be submitted. DEGREE
REQUIREMENTS FOR MASTER OF SCIENCE
Thesis Option:
A minimum of 30 semester hours to include 24 hours of
coursework including at least one hour of graduate seminar
and 6 semester hours of thesis research are required for
graduation. Of
these, at least 12 hours of coursework should be at 600
level, with a minimum of 9 hours at 600 level in the major
area of emphasis. Students
without an undergraduate degree in the major will be guided
by their graduate student advisory committee to take
additional courses that will generally extend the hours in
the program beyond 30 semester hours.
The students are expected to complete the degree
within a period of two calendar years.
During the course of graduate study, the student will
be required to maintain a minimum GPA of 3.0. A successful
defense of the thesis and a completed thesis document
prepared according to the Guidelines of the School of
Graduate Studies will complete the degree requirements.
Non-Thesis Option:
A minimum of 36 semester hours to include 32 hours of
coursework and 4 hours of master's report as determined by
the student's advisory committee are required. Eighteen (18)
hours must be in the student's major area and, of these, 9
hours must be at the 600 level or higher.
An additional 3 credits required at the 600 level or
higher may be in supporting areas. The master's report is
prepared in the form and style of the thesis document but
limited in scope as guided by the student's advisory
committee. Passing
a comprehensive examination administered by the student's
advisory committee is required to complete the degree
requirements. ADMISSION TO Ph.D. PROGRAM
An applicant must satisfy the
general admission requirements of the School of Graduate
Studies and meet the specific requirements of the program
area, including a minimum GPA of 3.25 at the M.S. degree
level from an approved science program, a minimum Graduate
Record Examination score of 1200, three letters of
reference, and a personal statement on career objectives.
One of the reference letters should preferably be
from the student's major advisor from the previous graduate
program. Admission
status will be provisional until a qualifying examination is
successfully passed. The
qualifying examination will be delayed until any
deficiencies in background courses are taken with a minimum
GPA performance of 3.25. DEGREE
REQUIREMENTS FOR DOCTOR OF PHILOSOPHY Degree requirements will be in
excess of satisfaction of background courses and will be
determined by the graduate student advisory committee after
a careful review of the student's background.
The advisory committee will consist of five or more
graduate faculty members with a majority of them being from
the food science area.
A comprehensive examination must be completed within
five years of the student's initial enrollment and after
completing at least 80 percent of the coursework and
completion of language requirements.
A dissertation proposal will be completed with the
guidance of the advisory committee.
Admission to candidacy is an indication of completion
of all coursework, successful passing of written and oral
comprehensive examinations, and having filed an approved
dissertation proposal with the Dean of the School of
Graduate Studies. Candidacy
marks the achievement in which the student's major attention
is to focus on the dissertation efforts.
Each Ph.D. student must complete the following
program requirements: 1.
A total of 28 credit hours (minimum GPA of 3.00)
beyond the Master's level at the 600 level or above,
including 9 semester hours or more at the 700 level, are
required. An additional two credit hours of FAS 797,
Seminar, are required of all doctoral students. 2.
A reading knowledge of at least one foreign language
in which there exists a significant body of literature
relevant to the major field of study or at least 3 semester
hours of a scientific computer programming language. The foreign language requirement is satisfied by a grade of
"B" or better in a 200-level or higher language
course. 3.
A meaningful teaching experience is required in which
the Ph.D. student works under the supervision of a faculty
member in the regular conduct of the organization, delivery
and evaluation of a course. 4.
Successful completion of written and oral
comprehensive examinations after completing at least 80
percent of the prescribed course work. 5.
Completion of a doctoral dissertation involving a
minimum of 12 semester hours of dissertation research on a
topic determined through the collaborative efforts of the
major advisor and the graduate student advisory committee. The effort must be scholarly and make a significant
contribution to the field of study. 6. A final oral examination is required and must be taken at least two weeks prior to graduation. The examination will be concerned primarily with the candidate's dissertation but may include other aspects of the student's graduate work. COURSE
DESCRIPTIONS FAS 503 Food Microbiology
- Four semester hours.
Theoretical and practical studies on the role of
microorganisms in foods pertaining to processing,
preservation, spoilage and pathogenicity.
Quantitative and qualitative microbial evaluation
procedures applicable to food industry and science.
Term paper and presentation of current topics in the
subject area are required.
(Prerequisite: BIO
330 and BIO 330L) Fall. FAS 504 Animal Hygiene and
Parasitology - Four
semester hours. Comprehensive
background in the housing and management of farm animals,
including parasitic diseases in farm animals.
The laboratory is intended to give practical training
in the identification of parasites.
(Prerequisite: BIO
103, BIO 103L) Spring. FAS 505 Meat Science and
Technology - Three
semester hours. Histological
and physiological aspects of skeletal muscle affecting meat
quality. Principles
of processing and preservation of meat and meat products.
Methods of studying and evaluating meat
characteristics and composition. Selection, identification and utilization of wholesale and
retail cut of meat. Term
paper and presentation of current topics in the subject area
are required. Even
Fall. FAS 507 Food Chemistry
- Four semester hours.
Provides a broad overview of the chemistry of food
constituents and their contribution to functional, flavor
and textural characteristics as well as chemical and
physical changes in food components during processing and
storage. (Prerequisites:
CHE 301, CHE 301L or Consent of Instructor)
Fall. FAS 508 Food Analysis
- Four semester hours.
Methods of analysis of foods and the application of
these methods in the food industry.
Analytical procedures using current equipment for the
detection and quantification of nutrients, antinutrients and
other components will also be discussed.
(Prerequisite: FAS 507 or Consent of Instructor) Spring. FAS 521 Poultry Products
Technology - Three
semester hours. Factors
affecting poultry products quality, their identification,
control and maintenance.
Information on procurement, processing, packaging and
distribution of poultry products will be disseminated.
A term paper and presentations of current topics in
the subject area are required.
Odd Fall. FAS 528 Physiology of
Reproduction - Four semester hours. A
study of early fetal growth, differentiation and development
of the gonads, secondary sex organs and the gametes.
Comparative anatomy and physiology of the male and
female reproductive tracts of the common domestic species;
including mechanism of endocrine control of reproduction,
fertilization, cleavage, implantation and parturition.
Advantages of cryopreserving sperm, ova and embryos
are also discussed. Spring. FAS 538 Fruits, Vegetables and
Cereal Products Technology
- Three semester hours.
The post harvest handling of fruits, vegetables and
cereals including storage, preservation and utilization;
post harvest physiology, controlled atmosphere storage,
processing and preservation etc. will be discussed.
Experience is provided in developing appropriate
information and applying it to the decision making process
in the food industry. Odd
Spring. FAS 550 Regulation of Food
Safety and Quality -
Three semester hours. History
of food laws and regulations; various agencies involved in
enforcing the food laws; and how these agencies carry out
their assigned duties. This course is open to other majors. (Pre-requisite: Consent
of Instructor) Spring. FAS 551 Food Quality Assurance
- Three semester hours.
Basic principles of quality assurance related to the
food processing industry.
Various attributes and characteristics of food
quality and product quality evaluation methods will be
presented to set forth examples of producers', processors',
consumers' and regulators' concerns in maintaining food
quality. Odd Fall. FAS 553 Agricultural
Biochemistry - Four
semester hours. Introduction
to the fundamentals of biochemistry.
Intermediary metabolism, mechanism of inheritance and
gene manipulation techniques will be discussed.
Accompanying laboratory deals with basic techniques
in biochemistry. (Prerequisites:
CHE 204, CHE 301 or equivalent)
Fall. FAS 561 Food Engineering
- Four semester hours.
Principles of elementary mechanics, physical
properties of food and processing materials, heat transfer,
fluid mechanics, psychrometrics, refrigeration and
dehydration for design of food processing systems.
Steady and unsteady-state heat transfer problems.
Analysis of different aspects of a food system from
the engineering viewpoint. (Prerequisites: MTH
126 and PHY 103) Fall. FAS 572 Food Processing
- Four semester hours.
Application of basic principles and practices of unit
operations for food processing and preservation.
Understanding of prediction methods for design of
food processes such as canning, freezing and dehydration.
Effect of processing on food quality, food storage.
Class presentation and a term paper are required.
(Prerequisite: FAS
461L/FAS 561) Spring. FAS 605 Special Problems -
Two to three semester hours. Involves a detailed experimental study of a chosen problem in
food science or animal science.
(Prerequisite: Consent
of Instructor) FAS 611 Food Toxicology
- Three semester hours.
Principles and problems in evaluating the
wholesomeness and safety of foods, food components, food
additives and food contaminants; selective toxicity,
detoxication mechanisms, structure and biological activity
of food toxicants. Fall. FAS 615 Food Enzymes
- Three semester hours.
Even though the course will deal with properties of
enzymes in general, emphasis will be placed on those
properties of enzymes used specifically in food processing
and practical application of enzymes at the various phases
of the food industry. Fall. FAS 617 Food Flavors and
Pigments - Three
semester hours. A
detailed study of the chemistry and organoleptic
characteristics of flavor compounds, food colors and
pigments, their formulations, modification, methods of
incorporation and regulatory considerations.
Odd Spring. FAS 622 Advanced Livestock
Judging - Two semester
hours. Advanced
instruction and training for prospective livestock judging
instructors. In
depth study of criteria involved in accurate evaluation,
objective and fundamental measurements for assessing the
breeding or market value of different livestock species.
Special emphasis is placed on proper procedures for
giving oral reasons in comparing beef cattle, dairy cattle,
horses, poultry, rabbits, sheep, goats and swine.
(Prerequisite: FAS
355 or Consent of Instructor). FAS 623 Quantitative Genetics
- Four semester hours.
Advanced principles of animal and plant breeding with
emphasis on quantitative techniques used to augment genetic
improvement. Access
to computer facilities and software programs, which simulate
various selection strategies based upon biological genetic
systems, will be available.
Spring. FAS 626 Ruminant Nutrition and
Metabolism - Three
semester hours. Principles
of ruminant digestion and metabolism with emphasis on
nutritional factors in production and fundamentals of
evaluative research. Odd
Spring. FAS 630 Advanced Reproductive
Physiology of Vertebrates
- Three semester hours.
This course presents topics associated with relevant
advances in mammalian reproduction and biotechnology
research. Topics
include: physiology,
morphology and development of gametes; transport and
survival of gametes; fertilization, cleavage and
implantation; experimental manipulation of embryos; the
ovary-folliculogenesis, egg maturation and ovulation; the
testes - spermatogenesis and androgen synthesis; maternal
recognition and maintenance of pregnancy, induction of
parturition and causes of abortion.
(Prerequisite: FAS
430 or Consent of Instructor)
Even Spring. FAS 632 Monogastric Nutrition
and Metabolism - Three
semester hours. Review
of recent advances in monogastric nutrition and metabolism.
Discussion of nutrient requirements, balanced rations
for livestock animals and balanced diets for human beings.
Student seminars on current topics in monogastric
nutrition. Fall. FAS 640 Product Development and
Research - Three
semester hours. Art,
science and technology of developing and marketing new food
products through lecture and hands-on experience.
Each student will be responsible for submitting a
proposed topic, literature review and proposed methodology
for manufacturing the product.
Product models will be further tested.
Spring. FAS 642 Minerals and Vitamins
in Foods and Nutrition
- Three semester hours.
Chemical structures and analytical methods applicable
to minerals and vitamins.
Role of minerals and vitamins in the food industry
and their importance in nutrition and diseases.
Spring. FAS 644 Proteins in Foods and
Nutrition - Three
semester hours. Supply
of and the need for proteins in the world; characteristics
of proteins from animal and plants; processing and
preservation of protein foods; unconventional protein
sources; assimilation and importance of proteins in
nutrition including effects of toxic proteins, peptides and
amino acids. Odd
Spring. FAS 646 Carbohydrates and
Lipids in Foods and Nutrition
- Three semester
hours. Physical and chemical structures; analytical methods
applicable to research; and reactions, interactions and
metabolism of carbohydrates and lipids in food industry and
diseases. Spring. FAS 654 Food Microbiological
Techniques - Three
semester hours.
An advanced laboratory techniques course stressing
analytical examination of microorganisms in food systems.
(Prerequisites: FAS 503 and FAS 507) Odd
Spring. FAS 657 Analytical Techniques
and Instrumentation -
Three semester hours. Review
of modern techniques and instrumentation used in analyzing
and characterizing food components.
Odd Spring. FAS 658 Food Microstructure - Three semester hours. Microstructure of foods will be studied using scanning and transmission electron microscopy, light microscopy and fluorescence microscopy. Effects of various processing methods in relation to the microstructure, identification and characterization of macromolecules and use of x-ray microanalyses in evaluating mineral composition of foods will also be covered. Preparation methods for food samples for studying microstructure, interpretation of micrographs, and identification of food components will be covered. Even Spring. FAS 662 Food Rheology
- Three semester hours.
Concepts, principles and application of rheology with
focus on food and related biological materials.
Study of standard rheological methods and
mathematical relationships describing major rheological
variables. Relationship
between rheology and texture.
Principles and application of extrusion to food
materials. Fall. FAS 671 Introduction to
Biotechnology - Three
semester hours.
Provides an assessment of the accomplishments and
future of biotechnology and genetic engineering and their
application to human health, food, plants and animals.
The student will learn the basic principles of
recombinant DNA technology, plant and animal biotechnology,
Federal regulation of biotechnology, job categories and
more. Fall. FAS 676 Food Processing and
Nutrients - Three
semester hours. Deals
with those principles that relate processing procedures to
the nutritional value of foods.
The effects of various production, processing,
storage and packaging techniques on nutrient availability
and retention, including nutrition labels on foods. Even Spring. FAS 686 Advanced Topics in
Animal Science - One to
three semester hours. Students
may choose to study selected topics in animal breeding,
animal nutrition, poultry production, animal physiology or
dairy science. A
comprehensive study of the selected topic will be made.
Fall. FAS 697 Seminar
- One semester hour. A
review and discussion of current literature in food science
and animal science. Students
will prepare a presentation to students, colleagues and
faculty. Fall and Spring. FAS 698 Master's Report -
Research Paper - One to
four semester hours each. FAS 699 Research for Master of
Science - One to six
semester hours each. FAS 701 Advanced Food
Microbiology - Three
semester hours. This
course is open to advanced graduate students.
Current literature discussions will include:
newly emerging food pathogens and their control, food
spoilage microbes and the utility of microorganisms in
processing and preservation of food and their potential
health benefits. Even
Summer. FAS 707-Advanced Food Chemistry
- Three semester hours.
Recent advances in chemistry and biochemistry of
foods including chemical reactions occurring during food
processing, storage and utilization by man.
Odd Summer. FAS 711 Advanced Food
Toxicology - Three
semester hours. Review
of recent advances in food toxicology including methodology
of evaluation of toxicants, detoxification mechanisms,
biological activities and regulatory and legal
considerations. Spring. FAS 736 Advanced Sensory
Evaluation - Three
semester hours. An
experimental study of the effects of variations in
treatments on the quality of food, with an emphasis on panel
training, product optimization and correlations of sensory
data with objective measure of foods.
Activities in sensory laboratory are integral to
instruction. Even
Summer. FAS 741 Advances in Nutrition
- Three semester hours.
Discussion topics in this course will encompass
advances in nutritional methodologies (heavy isotopes,
non-invasive techniques), current aspects of impact of food
processing on nutrition and health, and other topics of
interest to the students.
Fall. FAS 761 Advanced Food
Engineering - Three
semester hours. Thermodynamics,
reaction kinetics and transport phenomena fundamentals in
food rheology, heat transfer, freezing and melting
processes, evaporation and dehydration, and other physical
separation processes employed in food industry will be
considered. Odd
Spring. FAS 771 Advanced Food
Biotechnology - Three
semester hours. Provides
an assessment of the accomplishments and future of food
biotechnology. The students will study how specific genes are isolated,
cloned and used to transform plants, animals and
micro-organisms to enhance or produce new ingredients and
how fermentation technology, genetic engineering,
bioprocessing, and monoclonal antibody production can be of
benefit to human health and nutrition.
FDA regulations and social and ethical ramifications
of biotechnology will be discussed.
Spring. FAS 772 Advanced Food
Processing - Three
semester hours. Methods
of food preservation and ingredient manufacture by
radiation, heat processing, dehydration and chilling with
emphasis on the unit operations including design and
operation of the various food processing equipment used in
the food industry will be studied.
Even Summer. FAS 796 Advanced Topics in Food
Science - One to three
semester hours. Students
may choose to study the selective topics in cereals, meats,
food product development and formulation, food microbiology,
sensory evaluation, dairy products technology or
post-harvest physiology and processing of fruits and
vegetables. A
comprehensive study of the selected topics will be made.
Fall. FAS 797 Seminar
- One semester hour. Food
science faculty and Ph.D. students reviewing current
developments in food science and related topics through
visiting presenters and by reviews of current literature. FAS 799 Research for Ph.D.
- Three to twelve semester hours each.
Individual research work towards dissertation
requirements. Each semester. |