Some of the content on this website requires JavaScript to be enabled in your web browser to function as intended. While the website is still usable without JavaScript, it should be enabled to enjoy the full interactive experience.

Skip to Main Navigation. Each navigation link will open a list of sub navigation links.

Skip to Main Content

University Catalog|Office of the Registrar

Food Science (FDSC)

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

USP Codes are listed in brackets by the 1991 USP code followed by the 2003 USP code (e.g. [M2<>QB]).

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 spring semester)

1490. Safety of Our Food. 4. [S1<>(none)] For students interested in knowing what makes a food, the most basic necessity of life, safe or unsafe. This will be explored through discussions on factors that make a food safe or unsafe, risk-benefit concepts, the real safety issues and the role of regulatory agencies and consumers to ensure safety of food. When possible, outside experts will be invited to give their views during which students will be encouraged to discuss the issues. Laboratory is required. Course credit cannot be applied toward degree requirements in food science. (Offered once a year)

2040. 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 fall semester)

3060. Principles of Meat Science. 3. Fabrication of carcasses into cuts and associated processing techniques; muscle 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.

3061. Livestock Slaughter Practicum. 1. Students learn and practice proper techniques of livestock slaughter. Prerequisite: FDSC 3060 or concurrent enrollment.

3062. Carcass Fabrication Practicum. 1. Students learn and practice proper techniques of carcass fabrication. Prerequisite: FDSC 3060 or concurrent enrollment.

3063. Meat Processing Practicum. 1. Students learn and practice proper procedures for the production of sausages and cured meat products. Prerequisite: FDSC 3060 or concurrent registration.

3550 [2100]. Meat Evaluation. 1‑2 (Max. 6). USDA grading standards, value pricing, yield and quality attributes of meat are used to evaluate products.  Students who represent the university in national and regional contests are selected form this class. Requires field trips. Prerequisites: FDSC 2040 or 6 credits in ANSC/FDSC.

4090. 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)

4720. Food Chemistry. 3. Studies chemical composition of foods and food products. Emphasizes processing and storage. Dual listed with FDSC 5720. Prerequisite: CHEM 2300. (Normally offered fall semester)

4771. Muscle Structure and Function. 1. Explores properties of skeletal muscle with emphasis on cellular and extracellular proteins, ultrastructure and function. Prerequisite: FDSC 3060 or equivalent.

4772. Conversion of Muscle to Meat. 1. Explores molecular and biochemical changes in postmortem muscle and their impact on meat quality. Prerequisite: FDSC 3060 or equivalent.

4773. Advanced Meat Processing. 1. Explores chemical and physical properties of meat and non-meat ingredients and their effect on meat processing. Prerequisite: FDSC 3060 or equivalent.

4774. Advanced Concepts in Meat Microbiology. 1. Explores spoilage and pathogenic microorganisms in meat products, including shedding, virulence, resistance, and detection methods. Prerequisite: FDSC 3060 or equivalent.

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. Prerequisites: 6 hours in FDSC, 6 hours in chemistry and consent of instructor. (Offered fall, spring and summer)

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)

5090. 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.

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

5170. Food Analysis. 3. A lecture-laboratory course designed to provide students in animal science, food science and nutrition with instruction and hands-on experience with proximate analysis and instrumentation used for nutrient analysis of foods and foodstuffs as well as discussion of sampling, dilutions, and calculations. Cross listed with ANSC 5170. Prerequisite: six credits in chemistry or biochemistry.

5220. Techniques of Food Science. 3. A laboratory course designed to introduce undergraduate and graduate students to sophisticated techniques used in food science research. Prerequisites: one semester of graduate study and consent of instructors.

5720. Food Chemistry. 3. A study of the chemical composition of foods and food products with emphasis upon processing and storage. Dual listed with FDSC 4720. Prerequisite: CHEM 2300.

5770. Lipid Metabolism. 3. An in-depth study of lipid metabolism and regulation of genes and enzymes involved in transport, synthesis, mobilization, and oxidation of lipids with application to ruminant and non-ruminant species as well as to humans. Cross listed with FDSC 5770. Prerequisite: ANSC 3100 or MOLB 3610 or FCSC 4145.

5771. Muscle Structure and Function. 1. Explores properties of skeletal muscle with emphasis on cellular and extracellular proteins, ultrastructure and function. Dual listed with FDSC 4771. Prerequisite: FDSC 3060 or equivalent.

5772. Conversion of Muscle to Meat. 1. Explores molecular and biochemical changes in postmortem muscle and their impact on meat quality. Dual listed with FDSC 4772. Prerequisite: FDSC 3060 or equivalent.

5773. Advanced Meat Processing. 1. Explores chemical and physical properties of meat and non-meat ingredients and their effect on meat processing. Dual listed with FDSC 4773. Prerequisite: FDSC 3060 or equivalent.

5774. Advanced Concepts in Meat Microbiology. 1. Explores spoilage and pathogenic microorganisms in meat products, including shedding, virulence, resistance, and detection methods. Dual listed with FDSC 4774. Prerequisite: FDSC 3060 or equivalent.

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.

5920. Continuing Registration: On Campus. 1-2 (Max. 16). Prerequisite: advanced degree candidacy.

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. Prerequisites: enrolled in a graduate degree program.

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

Share This Page:

Footer Navigation

University of Wyoming Medallion
 
1000 E. University Ave. Laramie, WY 82071 // UW Operators (307) 766-1121 // Contact Us // Download Adobe Reader