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FS 231: Principles of Food and Bioprocess Engineering
4.00 Credits
North Carolina State University
Engineering concepts and their applications to the food and bioprocessing industries. Mass and energy balances and principles related to fluid flow, heat transfer, refrigeration and freezing, psychrometrics, and selected unit operations found in these industries.
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FS 290: Careers in Food and Bioprocessing Sciences
1.00 Credits
North Carolina State University
Careers and opportunities related to food and bioprocessing industries and regulatory agencies. Development of professional enhancement skills. Resume preparation, interviewing techniques, leadership development, oral and written communication, and team building. Benefits of undergraduate research, internships, and graduate education.
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FS 290 - Careers in Food and Bioprocessing Sciences
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FS 295: Special Topics in Food Science
1.00 - 4.00 Credits
North Carolina State University
Offerings of new or experimental courses in Food Science at the early undergraduate level.
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FS 295 - Special Topics in Food Science
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FS 301: Introduction to Human Nutrition
3.00 Credits
North Carolina State University
Functions, dietary sources and deficiencies of essential nutrients in humans; a balanced diet; role of nutrients in heart disease, cancer, hypertension, osteoporosis; weight control and eating disorders; vegetarianism; food safety; dietary supplements; government regulation of food supply; food quackery. Food science majors may use as a free elective only
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FS 322: Muscle Foods and Eggs
3.00 Credits
North Carolina State University
Processing and preserving fresh poultry, red meats, seafood, and eggs. Ante- and post-mortem events as they affect quality, yield, and compositional characteristics of muscle foods. Principles and procedures involved in the production of processedmeat items.
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FS 322 - Muscle Foods and Eggs
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FS 324: Milk and Dairy Products
3.00 Credits
North Carolina State University
Introduction to the manufacture of dairy products. Dairy processing procedures from the farm, through the dairy plant, and to the consumer are studied. The course consists of 15 learning modules, three exams, and a project.
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FS 324 - Milk and Dairy Products
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FS 330: Science of Food Preparation
3.00 Credits
North Carolina State University
Basic elements of culinary practices are taught in conjunction with the scientific basis for how flavor, texture, and appearance of foods are created or maintained during food preparation.
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FS 330 - Science of Food Preparation
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FS 350: Introduction to HACCP
3.00 Credits
North Carolina State University
Introductory course on the Hazard Analysis and Critical Control Points System (HACCP) which is designed to decrease hazards in foods. An International HACCP Alliance approved curriculum which covers prerequisite programs. A step by step approach for developing and implementing a HACCP plan for USDA regulated food processing plants. Offered only as a world wide web course through the Office of Instructional Telecommunications.
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FS 351: Sanitation Standard Operating Procedures in Food Safety Control
3.00 Credits
North Carolina State University
This course is one of a series of six courses that are part of North Carolina State University's Food Safety Certification program. "Sanitation Standard Operating Procedures (SSOP's) in Food Safety Control" addresses current federal regulatory requirements for seafood, meat, and poultry processing operations. The course also addresses the international dimensions of sanitary standards in import/export of food. The course is designed to provide the student with the background necessary to develop, implement and maintain a sanitation plan based on sanitation standard operating procedures (SSOP's).
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FS 351 - Sanitation Standard Operating Procedures in Food Safety Control
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FS 352: Introduction to Microbiological Food Safety Hazards
3.00 Credits
North Carolina State University
For non-science students. The course is designed to provide an introduction to the more prominent microbial foodborne safety hazards and their control. Lessons are provided on specific pathogens, their pathogenesis and transmission and the scientific basis for specific control options. In addition, the course provides up-to-date information on current "hot-topics" in food microbiology, including food safety regulations and emerging food safety issues.Course is offered to non-science majors. Students may not receive credit for both FS 352 and FS 405.
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FS 352 - Introduction to Microbiological Food Safety Hazards
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