Food Science Course Catalog

ANSCI/DYSCI/FOODSCI/SOILSCI 472: Animal Agriculture and Global Sustainable Development

Credits unavailable

Explores global agriculture and sustainable development, highlighting the interdependence between U.S. agriculture and agriculture in emerging economies. Uses a regional approach with crop and livestock case studies to examine topics such as population and food security, immigration, environmental impacts, crop and livestock production, global trade, sustainability, the role of women in agriculture, and the contribution of dairy products to a healthy diet.

ANSCI/FOODSCI 305: Introduction to Meat Science and Technology

4 credits

Application of biological, technological, and economical principles to muscle and related tissue utilized for food.

ANSCI/FOODSCI 321: Food Laws and Regulations

Credits unavailable

Food laws and regulations, regulatory and commerical grading standards used in the food industry.

ANSCI/FOODSCI 515: Commercial Meat Processing

Credits unavailable

Principles and procedures in the commercial manufacture of processed meat products; sausage manufacturing, curing, smoking, freezing and packaging.

ANSCI/FOODSCI 710: Chemistry of the Food Lipids

Credits unavailable

Chemical constitution, structures, reactions, stereochemistry of fats, phospholipids, related compounds; methods of isolation, characterization; synthesis; relation of structure to physical properties.

ANSCI/FOODSCI 711: Food Biochemistry

3 credits

Explores methods for interrogating structure-function relationships, molecular profiles, and microstructure of foods. Provides hands-on experience using computational approaches to model protein-small molecule interactions, analysis of small molecules using high-resolution MS, and protein composition and morphology with fluorescence spectroscopy and microscopy. Knowledge of food chemistry or organic chemistry (such asFOOD SCI 410,CHEM 341,343, or345) required.

FOODSCI 120: Science of Food

Credits unavailable

Relationship between food, additives, processing and health. How foods are processed. Current food controversies.

FOODSCI 140: The Chocolate Experience: Science, Society, and Sustainability

Credits unavailable

Learn about the history of cocoa and chocolate production, the cultivation of cocoa and processing of cocoa beans to the production of chocolate from cocoa beans. Other topics covered include nutrition and health aspects of cocoa and chocolate consumption and socioeconomic and sustainability issues in cocoa production.

FOODSCI 150: Fermented Food and Beverages: Science, Art and Health

3 credits

Explores the science behind fermented food and beverages, popularized by brewing, winemaking and breadmaking at home and in retail. Introduces the scientific principles that underlie food and beverage processing through fermentation. Covers how basic sciences such as chemistry, biochemistry and microbiology influence the process and desired outcomes when fermenting vegetables, milk, fruit, and grains.

FOODSCI 180: Sustainable Food Security: Health for Our Communities

Credits unavailable

Explores diet-related diseases in the United States and their disproportionate effect on Black Indigenous and People of Color (BIPOC) and other underserved or vulnerable populations. Integrates the principles of food science, nutrition, and public health to understand food systems, food disparities, and health disparities. Examines emerging solutions to improve health outcomes in the United States through more just, inclusive, and sustainable food systems.

FOODSCI 201: Discovering Food Science

Credits unavailable

Provides a brief introduction to the different areas of study and career opportunities within the food industry.

FOODSCI 289: Honors Independent Study

Credits unavailable

Research work for honors students under direct guidance of a faculty member in an area encompassing Food Science. Students are responsible for arranging the work and credits with the supervising instructor.

FOODSCI 299: Independent Study

1–3 credits

Research work for students under direct guidance of a faculty member in an area encompassing Food Science. Students are responsible for arranging the work and credits with the supervising instructor.

FOODSCI 301: Introduction to the Science and Technology of Food

3 credits

Introduction to the science and the technology of food manufacture. Covers the basic chemical, physical and microbiological properties of food and manipulation of these properties in the manufacture of food products.

FOODSCI 330: Dairy Products Evaluation

1 credits

Introduction to sensory analysis of dairy and dairy-alternative products. Individual skill building to evaluate products such as vanilla ice cream, cheddar cheese, cottage cheese, yogurt, milk, and butter by providing mentored sensory training.

FOODSCI 375: Special Topics

Credits unavailable

Subjects of current interest to undergraduates.

FOODSCI 378: Precision Fermentation for Sustainable Foods and Products

Credits unavailable

Introduction to principles of precision fermentation, genetic tools used to manipulate the organisms involved in precision fermentation, food and non-food applications of precision fermentation. Topics such as: sustainable manufacturing of alternative proteins, food colorants, artificial sweeteners, amino acids, vitamins, flavoring and blending agents in alternative protein formulations, fatty acids, non-food chemicals of industrial importance, and sustainable feedstocks. Comparison of precision fermentation to traditional fermentations including whiskey, rum and bourbon.

FOODSCI 399: Coordinative Internship/cooperative Education

1–8 credits

An internship under guidance of a faculty or instructional academic staff member in the Food Science department and a internship site supervisor. Students are responsible for arranging the work and credits with the faculty or instructional academic staff member and the internship site supervisor.

FOODSCI 400: Study Abroad in Food Science

Credits unavailable

A study abroad equivalency that does not equate to a UW-Madison course. Requires current enrollment in a UW-Madison sponsored study abroad program.

FOODSCI 410: Food Chemistry

3 credits

Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.

FOODSCI 412: Food Analysis

Credits unavailable

Application of quantitative techniques to the determination of composition and quality of food products.

FOODSCI 432: Principles of Food Preservation

Credits unavailable

Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.

FOODSCI 437: Food Service Operations

4 credits

Fundamentals, principles, and practices of the United States Food Systems, Food Service, and Food Service Management. Introduction to the food service industry as applied in diverse settings, including but not limited to schools, hospitals and restaurants.

FOODSCI 440: Principles of Food Engineering

3 credits

Application of engineering principles in the analysis of food process operations: properties of gases and vapors, psychrometrics, material and energy balances, fluid flow, heat transfer, microwave heating, mass transfer, packaging film permeability, dehydration.

FOODSCI 511: Chemistry and Technology of Dairy Products

Credits unavailable

Chemistry of milk components (i.e. protein, lipids, carbohydrate, salts, enzymes) with an emphasis on chemical and physical changes that occur during the manufacture of a range of milk products (i.e. ice cream, butter, cheese). Dairy technology and microbiological quality.

FOODSCI 514: Integrated Food Functionality

Credits unavailable

Molecular basis of food functional properties; impact of ingredients and processing on functional properties (texture, flavor, nutrition and structure); design of new or reformulating foods to meet specific quality expectations.

FOODSCI 532: Integrated Food Manufacturing

4 credits

Procedures used to process and preserve foods on a commercial basis, with emphasis on concentration, dehydration and fractionation process, plant sanitation/GMP, statistical process control, and environmental impacts..

FOODSCI 535: Confectionery Science and Technology

3 credits

Through a combination of on-line lectures, classroom activities, evaluation of commercial samples and discovery-based labs, the science and technology of confections from hard candy to chocolate will be covered.

FOODSCI 550: Fermented Foods and Beverages

Credits unavailable

Chemistry, microbiology, and technology of foods and beverages in which fermentations are important (e.g. cheese, bread, pickles, beer). Fermentation techniques in developing new foods and food additives. Instrumentation and mechanization of food fermentations.

FOODSCI 551: Food Fermentation Laboratory

Credits unavailable

Offers the opportunity to learn to produce fermented beverages and dairy products in laboratory and scalable production facilities. Designed to introduce the chemical and physical basis for development of specific characteristics associated with individual styles of products as well as analytical methods to qualify those characteristics. Requires completion or concurrent enrollment inFOOD SCI 550. Enrollment limited to students 21 years of age or older.

FOODSCI 602: Senior Project

2 credits

Part one of senior capstone requirement. Working as teams, students conduct research around a problem pertinent to the food industry. Weekly discussions plus laboratory. Data collection and analysis and report writing are critical components of this course.

FOODSCI 603: Senior Seminar

Credits unavailable

Present data gathered and analyzed as part of the senior project.

FOODSCI 611: Chemistry and Technology of Dairy Products

Credits unavailable

Chemistry of milk components (i.e. protein, lipids, carbohydrate, salts, enzymes) with an emhasis on chemical and physical changes that occur during the manufacture of a range of milk products (i.e. ice cream, butter, cheese). Dairy technology and microbiological quality.

Food Science course catalog