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University Catalog

Food Science (FDSC)

1000 Level | 2000 Level | 3000 Level | 4000 Level | 5000 Level

JumpLink1101. First-Year Seminar. 3. [{none}<>FYS]

1410. Food and Our Well Being. 3. Introductory course dealing with current questions and concerns about foods. Considers food composition, effects of food processing, food labeling, diet, degenerate diseases and general health. Students become familiar with foods and food industry. (Normally offered fall semester)

JumpLink2040. Principles of Meat Animal Evaluation. 3. Live animal and carcass evaluation of beef, sheep and swine. Slaughter, meat inspection and anatomy are discussed. (Normally offered spring semester)

JumpLink3060. Principles of Meat Science and Muscle Biology. 3. Principles of muscle, adipose, and connective tissue growth, structure and metabolism; conversion of muscle into meat; fresh meat properties and quality; chemical properties of meat; meat microbiology, preservation and storage; meat by-products; HACCP. Prerequisites: CHEM 1000 and LIFE 1010. (Normally offered fall semester)

3061. Livestock Slaughter Practicum. 1. Students learn and practice proper techniques of livestock slaughter. Prerequisite: FDSC 3060 or concurrent enrollment. (Normally offered fall semester)

3062. Carcass Fabrication. 1. Principles of carcass fabrication; Institutional Meat Purchase Specifications and North American Meat Processors nomenclature and fabrication procedures. Prerequisite: FDSC 3060 or concurrent enrollment. (Normally offered spring semester)

3063. Meat Processing. 2. Principles of applicable meat protein chemistry, heat transfer and other processing parameters applicable to production of sausage, cured meat, and other processed products. A variety of processed meat products will be manufactured in lab. Prerequisite: FDSC 3060 or concurrent registration. (Normally offered spring semester)

3545. Introduction to Meat Judging. 3. USDA grading standards, value pricing, yield and quality attributes of meat are used to evaluate products. Improve communication skills and terminology through oral and written reasons. Requires field trips. Prerequisite: FDSC 2040. (Normally offered fall semester)

3550 [2100]. Advanced Meat Judging. 1‑2 (Max. 3). Students representing the university in national and regional contests are selected form this course. Requires field trips. Prerequisite: FDSC 3545.

3720 [4720]. Applied Food Chemistry. 3. Study of chemistry and composition of nutrients in raw and processed foods. Prerequisite: CHEM 2300 or ANSC 2010. (Normally offered spring semester)

JumpLink4090. Food Microbiology. 3. Discusses microorganisms and theory of their growth and survival in relation to spoilage and preservation of foods and health hazards in foods. Dual listed with FDSC 5090; cross listed with MICR 4090. Prerequisite: MOLB 2210. (Normally offered spring semester)

4100 [610]. Laboratory Techniques in Food Microbiology. 1. Lab techniques used in food microbiology. Dual listed with FDSC 5100; cross listed with MICR 4100. Prerequisite: FDSC 4090 or 5090, taken concurrently. (Normally offered spring semester)

4800. Problems in Food Science. 1‑3 (Max. 6). Examines special problems related to quality control, formulation and processing of meat, poultry and dairy foods. Offers research techniques and instrumentation in foods. Prerequisite: 6 hours in FDSC, 6 hours in chemistry and consent of instructor.

4900. Food Safety. 3. Issue-oriented lecture/discussion course. Includes topics such as what is safe food, what makes food unsafe and how safety of a food is determined. Presents laws and regulations on food safety. In addition to a text, area experts are invited to discuss important issues. Prerequisite: 6 hours of biological science. (Offered fall semester of odd-numbered years)

4990. Undergraduate Teaching Practicum. 1-2 (Max. 4). Participation of undergraduates in the teaching of FDSC courses under the supervision of faculty/staff. Offered Satisfactory/Unsatisfactory only. Prerequisite: junior standing or consent of instructor.

JumpLink5090. Food Microbiology. 3. Discusses microorganisms and theory of their growth and survival in relation to spoilage and preservation of foods and health hazards in foods. Dual listed with FDSC 4090. Prerequisite: MOLB 2210. (Normally offered spring semester)

5100. Food Microbiology Laboratory. 1. Laboratory techniques used in food microbiology. Dual listed with FDSC 4100. Prerequisite: FDSC 4090 or 5090, taken concurrently. (Normally offered spring semester)

5880. Advanced Problems and Topics. 1-3 (Max 6). Designed to allow graduate students to pursue advanced research problems and advanced topics and to obtain experience in the teaching process. Prerequisite: graduate standing and consent of instructor.

5890. Seminar in Food Science and Nutrition. 1. A seminar course on topics in food science and human nutrition. Dual listed with FDSC 4890. Prerequisite: graduate standing.

5900. Practicum in College Teaching. 1-3 (Max 3). Work in classroom with a major professor. Expected to give some lectures and gain classroom experience. Prerequisite: graduate standing.

5940. Continuing Registration: Off  Campus. 1-2 (Max. 16). Prerequisite: advanced degree candidacy.

5959. Enrichment Studies. 1-3 (Max. 99). Designed to provide an enrichment experience in a variety of topics. Note: credit in this course may NOT be included in a graduate program of study for degree purposes.

5960. Thesis Research. 1-12 (Max. 24). Designed for students who are involved in research for their thesis project. Also used for students whose coursework is complete and are writing their thesis. Prerequisite: enrollment in a graduate degree program.

5980. Dissertation Research. 1-12 (Max. 48). Designed for students who are involved in research for their dissertation project. Also used for students whose coursework is complete and are writing their dissertation. Prerequisite: enrolled in a graduate degree program.

5990. Internship. 1-12 (Max. 24). Prerequisite: graduate standing.

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