Courses
The School of Food Science currently offers 90 courses with the prefix, FS (Food Science).
| Course | Course Name | Instructor | Credit | Sem. | Cross Listing |
|
| FS 110 |
Food Science | UI |
J. Bohlscheid | 3 |
spr | FST 110 |
| Chemistry, microbiology, and processing of foods; concepts of food preservation, packaging and marketing; food additives and regulations. Field trip required. Cooperative course taught jointly by WSU and UI. | ||||||
| FS 113 | Vines & Wines | WSU |
C. Edwards | 3 |
fall |
|
| The importance of viticulture including world wine regions and enology (winemaking); wine quality. | ||||||
| FS 220 | Food Safety & Quality | WSU |
A. McCurdy | 3 |
fall/spr | FST 220 |
| Regulation, safety and quality of food products, including microbiological, chemical, and sensory properties of food. Cooperative course taught by UI (FST 220), open to WSU students. | ||||||
| FS 303 | Food Processing | UI |
S.Min | 3 |
fall/spr | FST 303 |
| Prereq MBioS 305; MBioS 306; Chem 345. Specialized techniques and concepts of food processing and marketing. Field trip required. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 304 | Cereal Products | WSU |
J.Powers | 2 | fall | FST 303 |
| Prereq organic chemistry. Technical principles relating to the production and commercial processing of legume and cereal foods. Field trip required. Cooperative course taught by UI (FST 304), open to WSU students. | ||||||
| FS 401 | Topics in Food Science | (arrange) | varies | fall/spr | FST 304 | |
| May be repeated for credit; cumulative maximum 6 hours. Credit not granted for both FSHN 401 and 501. Selected topics in food science and human nutrition. | ||||||
| FS 406 | Eval. of Dairy Products I | WSU |
S. Clark | 1 | spr | FST 406 |
| Identifying defects in dairy products and relating these defects to their probable cause; remedies. Credit not granted for both FSHN 406 and 506. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 407 | Eval. of Dairy Products. II | WSU | S. Clark | 1 | fall | FST 407 |
| Prereq FSHN 406. Identifying defects in dairy products and intense training for Collegiate Dairy Products Evaluation Competition. Credit not granted for both FSHN 407 and 507. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 408 | Seminar of Food Science | UI |
K. Huber | 1 | fall | FST 408 |
| Prereq junior or senior standing in Food Science or permission of instructor. Critical analysis of contemporary topics in food science. Organization and communication of scientific information. Cooperative course taught jointly by WSU and UI. S, F grading. | ||||||
| FS 416 | Food Microbiology | UI |
G. Yuksel | 2 | fall | FST/MMBB 416 |
| Prereq MBioS 305; MBioS 306. Purpose for enumeration, detection and identification of microorganisms in food products; physical, chemical and environmental factors influencing growth and survival of foodborne microorganisms; pathogenic and spoilage microorganisms in food and their control. Cooperative course taught by UI, open to WSU students. | ||||||
| FS 417 | Food Microbiology Lab | UI |
G. Yuksel | 2 | fall | FST/MMBB 417 |
| Prereq c// in FSHN 416. Lab for FSHN 416. Cooperative course taught by UI, open to WSU students. | ||||||
| FS 422 | Sensory Eval of Food & Wine | WSU |
C. Ross | 4 | spr | FST 422 |
| Prereq Stat 212 and age 21 or older. Theory, principles and application of sensory evaluation techniques in appearance, aroma, flavor and texture of foods and wine. Credit not granted for both FSHN 422 and 522. Cooperative course taught by WSU, open to UI student. | ||||||
| FS 429 | Dairy Products | WSU |
S. Clark | 4 | spr | FST 429 |
| Prereq MBioS 101 or 301; Chem 345; MBioS 303. Dairy chemistry, microbiology, sanitation, product development and processing from cow to consumer. Credit not granted for both FSHN 429 and 529. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 433 | Agricultural Processing | UI |
C. Nindo | 3 | spr | AgTM 433 |
| (Effective through Summer 2008) Rec Math 140 or 202; Phys 101. | ||||||
| FS 434 | Agricultural Processing Lab | UI |
C. Nindo | 1 | spri | AgTM 434 |
| (Effective through Summer 2008) Rec AgTM 433 or c//. | ||||||
| FS 460 | Food Chemistry | UI |
J. Bohlscheid | 3 | fal | FST 460 |
| Prereq Chem 345. Rec MBioS 303. Fundamentals of food chemistry; composition of foods and the changes that occur during processing. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 461 | Food Chemistry Lab | UI |
J. Bohlscheid | 1 | fall | FST 461 |
| Rec FSHN 460 or c//. Experiments related to the properties, reactions, and interactions of chemical components of foods. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 462 | Food Analysis | WSU |
J. Powers | 4 | spr | FST 462 |
| Prereq MBioS 305; MBioS 306. Rec Chem 345. Introductory food analysis; methods common to many food commodities. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 464 | Food Toxicology | UI |
G. Moller | 3 | fall | FST 464 |
| Prereq permission of instructor. General principles of toxicologic evaluation of chemicals which enter the food chain; toxicology of food additives, colors, preservatives, drugs, pesticides and natural toxins in foods and risk characterization. Credit not granted for both FSHN 464 and 564. Cooperative course taught by UI, open to WSU students. | ||||||
| FS 465 | Wine Micro & Processing | WSU |
C. Edwards | 3 | fall | FST 465 |
| Prereq MBioS 303; MBioS 305; MBioS 306. Technical principles related to the processing and fermentation of wines with an emphasis on microbiology. Credit not granted for both FSHN 465 and 565. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 466 | Wine Micro & Processing Lab | WSU |
C. Edwards | 1 | fall | FST 466 |
| Prereq FSHN 465 or c//. Hands-on winemaking; application of chemical microbiological methods for wine analysis. Field trip required. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 470 | Advanced Food Technology | 3 | spr | FST 470 | ||
| Prereq FSHN 303, 416, 433, 460 or c//. Physical principles of food preservation and recent advances in food technology. Credit not granted for both FSHN 470 and 570. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 489 | Food Product Development | WSU |
K. Huber | 3 | spr | FST 489 |
| Prereq FSHN 303, 416, 460; senior standing. Application of food chemistry, food processing/engineering and microbiology; knowledge to formulate a new food product. Cooperative course taught by UI, open to WSU students. | ||||||
| FS 495 | Internship in Food Science | (arrange) | 2 | spr | ||
| May be repeated for credit; cumulative maximum 4 hours. Prereq sophomore standing. Students work full time in industrial assignments with prior approval of advisor and industrial supervisor. S, F grading. | ||||||
| FS 496 | Internship in Winery | WSU |
C. Edwards | 2 | fall | |
| Prereq sophomore standing. Industrial assignments at a regional, national or international winery. S, F grading. | ||||||
| FS 499 | Special Problems | (arrange) | varies | spr | ||
| May be repeated for credit. S, F grading. | ||||||
| FS 500 | Topics in Food Science | (arrange) | 2 | spr | FST 504 | |
| May be repeated for credit; cumulative maximum 6 hours. Prereq permission of instructor. Cooperative course taught jointly by WSU and UI. | ||||||
| FS 501 | Topics in FS/Nutrition | (arrange) | varies | spr | ||
| Graduate-level counterpart of FSHN 401; additional requirements. Credit not granted for both FSHN 401 and 501. | ||||||
| FS 502 | Topics in FS/Food Safety | WSU |
D. Kang | 2 | spr | FST 504 |
| May be repeated for credit; cumulative maximum 6 hours. Prereq permission of instructor. Cooperative course taught jointly by WSU and UI. | ||||||
| FS 503 | Topics in Food Science | (arrange) | varies | spr | ||
| May be repeated for credit; cumulative maximum 6 hours. Prereq permission of instructor. Cooperative course taught jointly by WSU and UI. | ||||||
| FS 506 | Eval. of Dairy Products I | WSU |
S. Clark | 1 | spr | FST 506 |
| 1 Graduate-level counterpart of FSHN 406; additional requirements. Credit not granted for both FSHN 406 and 506. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 507 | Eval. of Dairy Products II | WSU |
S. Clark | 1 | fall | FSH 507 |
| Graduate-level counterpart of FSHN 407; additional requirements. Credit not granted for both FSHN 407 and 507. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 508 | Written Seminar | WSU | S. Clark | 1 | fall | |
| May be repeated for credit. Planning, writing, reporting, reviewing and evaluating current food-related research. | ||||||
| FS 509 | Oral Seminar | (varies) | 1 | fall/spr | ||
| May be repeated for credit. Development of skills and communication tools and techniques for oral presentations of current food science and human nutrition research. | ||||||
| FS 510 | Advanced Food Chemistry | 3 | FST 510 | |||
| Rec biochemistry, food chemistry. Chemical, physical, and toxicological properties of water, vitamins, pigments, synthetic colors, minerals, miscellaneous food additives, and natural toxicants. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 511 | Food Carbohydrates / Lipids | (arrange) | 3 | spr | FST 512 | |
| Rec biochemistry, food chemistry. Occurrence, structure, chemical and physical properties; functions of carbohydrates and lipids in foods. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 512 | Food Proteins & Enzymes | WSU |
J. Powers | 2 | fall | FST 513 |
| Prereq biochemistry, food chemistry. Chemistry/biochemistry of proteins/enzymes applied to food research and industry; protein functionality/enzyme technology application to food industry. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 519 | Carbohydrates Chemistry | UI |
K. Huber | 2 | spr | FST 519 |
| FS 522 | Sensory Eval. of Wine & Food | WSU |
C. Ross | 4 | spr | FST 522 |
| Prereq Stat 212. Graduate-level counterpart of FSHN 422; additional requirements. Credit not granted for both FSHN 422 and 522. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 529 | Dairy Products | WSU |
S. Clark | 4 | spr | FST 529 |
| Prereq MBioS 101 or 301; Chem 345; MBioS 303. Graduate-level counterpart of FSHN 429; additional requirements. Credit not granted for both FSHN 429 and 529. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 564 | Food Toxicology | UI |
G. Moller | 3 | fall | FST 564 |
| Prereq permission of instructor. Graduate-level counterpart of FSHN 464; additional requirements. Credit not granted for both FSHN 464 and 564. Cooperative course taught by UI (FST 564), open to WSU students. | ||||||
| FS 565 | Wine Micro & Processing | WSU |
C. Edwards | 3 | fall | FST 565 |
| Prereq MBioS 302, 303. Graduate-level counterpart of FSHN 465; additional requirements. Credit not granted for both FSHN 465 and 565. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 566 | Wine Micro & Processing Lab | WSU |
C. Edwards | 1 | fall | FST 404 |
| FS 570 | Advanced Food Technology | 3 | spr | FST 570 | ||
| Prereq FSHN 416, 433 or c//. Graduate-level counterpart of FSHN 470; additional requirements. Credit not granted for both FSHN 470 and 570. Cooperative course taught by WSU, open to UI students. | ||||||
| FS 582 | Food Process Engineering | WSU |
G. Barbosa | 3 | fall | BSysE |
| Prereq BSysE 481 or Ch E 330. Same as BSysE 582. | ||||||
| FS 583 | Adv. in Cereal Sci. & Tech. | WSU |
B. Baik | 2 | fall | FST 583 |
| Prereq 3 credits Food Chemistry, Biochem or Organic Chem. Chemistry and functionality of cereal grains as related to their processing and product quality. Cooperative course taught by WSU, open to UI students (FST 583). | ||||||
| FS 600 | Special Projects Ind. Study | (arrange) | varies | fall/spr | ||
| Variable credit S, F grading. | ||||||
| FS 700 | MS Research Thesis / Exam | (arrange) | varies | fall/spr | ||
| Variable credit S, F grading. | ||||||
| FS 702 | MS Spec. Problems / Dir. Study | (arrange) | varies | fall/spr | ||
| Variable credit S, F grading. | ||||||
| FS 800 | Doctoral Research / Dissertation | (arrange) | varies | fall/spr | ||
Welcome!
We are eager assist you in your educational goals.
We have excellent teaching and research facilities, including a Human Metabolic Unit, a modern processing pilot plant and the WSU Creamery, home of the world famous COUGAR GOLD cheese.
The Food Science degree is an IFT (Institute of Food Technologists) approved program and is taught in conjunction with the University of Idaho faculty from the Department of Food Science and Toxicology.
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