Apr 18, 2024  
2016-2017 Undergraduate and Graduate Catalog 
    
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2016-2017 Undergraduate and Graduate Catalog [ARCHIVED CATALOG]

Course Descriptions

How to Read Catalog Course Descriptions

Texas Tech offers nearly 5,000 courses as part of its curriculum. These courses are listed alphabetically by subject prefix within each college and departmental section of this catalog. The courses appear in numerical order, moving from beginning freshman or developmental level courses to graduate, research, and professional courses.

Not all courses listed in this catalog are offered every year. An online class schedule published before each registration period indicates courses that will be available during the upcoming term or semester and when each class will meet. The class schedule can be found at (www.depts.ttu.edu/officialpublications/class_schedule/index.php). The university reserves the right to cancel any scheduled course or withdraw any program from the list of offerings when the best interests of the institution require such action.

Courses are designated by a subject prefix and number along with a descriptive title. Learn more  about interpreting the course descriptions found throughout the catalog.
 

Food Science (Undergraduate Courses)
  

  • FDSC 2300 - Principles of Food Technology

    3 Semester Credit Hours
    TCCNS: AGRI1329 Basic information necessary to understand technological aspects of modern industrial food supply systems. A fundamental background in food classification, modern processing, and quality control. F, S, SS.
  

  • FDSC 2302 - Elementary Analysis of Foods

    3 Semester Credit Hours
    Basic laboratory practice in food product testing. Should have had a course in chemistry or other lab science.
  

  • FDSC 3100 - Food Science Seminar

    1 Semester Credit Hours
    Information to prepare students to function in a competitive work environment or professional/graduate school.
  

  • FDSC 3301 - Food Microbiology

    3 Semester Credit Hours
    Prerequisite: MBIO 3400  or MBIO 3401  or permission of instructor. Study of method for preservation of food with respect to control of microbiological growth and activity. (Writing Intensive) S, even years.
  

  • FDSC 3302 - Advanced Food Analysis

    3 Semester Credit Hours
    Prerequisites: CHEM 3305 , CHEM 3105 , FDSC 2302 , or permission of instructor. Study of laboratory techniques fundamental to establishing the nutritional value and overall acceptance of foods. Investigation of food constituents and methods used in their analysis. (Writing Intensive) F, even years.
  

  • FDSC 3303 - Food Sanitation

    3 Semester Credit Hours
    Principles of sanitation in food processing and food service applications. Chemical, physical, and microbiological basis of sanitation. Equipment and food product care. F, S, and SSII.
  

  • FDSC 3304 - Fruit and Vegetable Processing

    3 Semester Credit Hours
    Practice in preserving fruits and vegetables. Suitable for nonmajors. F.
  

  • FDSC 3305 - Principles of Food Engineering

    3 Semester Credit Hours
    Prerequisites: MATH 1320  and MATH 1321  or higher-level math. Provides students exposure in using food engineering principles for improving the commonly used unit operations in the food processing industry.
  

  • FDSC 3309 - Food Safety

    3 Semester Credit Hours
    Food safety and sanitation in food manufacturing and/or processing. Topics include FDA and USDA regulations, HACCP principles, and good manufacturing practices. F.
  

  • FDSC 4001 - Food Science Problems

    V1-6 Semester Credit Hours
    Taught on an individual basis. May be repeated for credit with permission.
  

  • FDSC 4303 - Food Chemistry

    3 Semester Credit Hours
    Prerequisite: CHEM 3305 , CHEM 3105  or permission of instructor. Chemical and physiochemical properties of food constituents. A comprehensive study of food components, their modification, and technology applications in food. (Writing Intensive) F, odd years.
  

  • FDSC 4304 - Field Studies in Food Processing and Handling

    3 Semester Credit Hours
    Visits to food processing and handling facilities and discussions of operations. F.
  

  • FDSC 4306 - Dairy Products Manufacturing

    3 Semester Credit Hours
    Physical and chemical characteristics of milk and milk products. Principles involved in processing dairy foods. S.
  

  • FDSC 4307 - Poultry Processing and Products

    3 Semester Credit Hours
    Poultry meat and egg processing including functional properties, meat quality and value-added products.

Food Science (Graduate Courses)
  

  • FDSC 5210 - Grant Writing

    2 Semester Credit Hours
    Prerequisite: Ph.D. program or consent of instructor. Development of grant proposals for submission to funding agencies. Agency identification, proposal development, budgets, project management and agency relations.
  

  • FDSC 5301 - Study in Food Microbiology

    3 Semester Credit Hours
    Isolation and identification of organisms surviving process treatment of food products. Techniques in maintaining culture and shelf-life quality for fermented foods. Organized lecture and individualized laboratories. S, even years.
  

  • FDSC 5302 - Chemical and Instrumental Analyses of Agricultural Products

    3 Semester Credit Hours
    Application of chemical, chromatographic, and spectroscopic methods in analysis of agricultural products. F, even years.
  

  • FDSC 5303 - Study in Food Chemistry

    3 Semester Credit Hours
    Analysis of food components and changes in their characteristics due to processing treatments. Laboratory techniques in instrumental analysis. Organized lectures and individualized lab study. F, odd years.
  

  • FDSC 5304 - Rheological Properties of Food Materials

    3 Semester Credit Hours
    Students will learn rheological properties of food and biomaterials as well as their applications in the food industry. Rheological characterizations of both solid and liquid foods will be covered.
  

  • FDSC 5307 - Topics in Food Science

    3 Semester Credit Hours
    Students work on subjects of individual interest but opportunity is given for interaction with fellow students in the course. May be repeated for credit. F, S, SS.
  

  • FDSC 5309 - Current Topics in Food Microbiology

    3 Semester Credit Hours
    Understand and discuss current topics in food microbiology. Focus on current scientific literature, current methodologies and data evaluation and interpretation. May be repeated for credit. F.
  

  • FDSC 5310 - Food Sanitation Management

    3 Semester Credit Hours
    Food-borne pathogens and their control in a foodservice and retail setting. Topics include sanitation, food hygiene, FDA Model Food Code, and HACCP. Provides certification in applied food service sanitation management. F, S, SSII.
  

  • FDSC 5311 - Modeling Transport in Food and Biomaterials

    3 Semester Credit Hours
    Modeling of transport processes for food and biomaterials using finite element method and commercial software. F.
  

  • FDSC 6000 - Master’s Thesis

    V1-12 Semester Credit Hours
  

  • FDSC 6001 - Supervised Teaching

    V1-3 Semester Credit Hours
    Supervised teaching experience at the university level.