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FDST 205: Food Composition and Analysis
3.00 Credits
University of Nebraska-Lincoln
Lec 2, lab 3. Prereq: CHEM 109 and 110; FDST 101 or 131. Parallel CHEM 221 recommended Major components of foods, their structures, and their role in the functional and nutritional properties of foods. Chemical methods for the determination and characterization of major food components.
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FDST 205 - Food Composition and Analysis
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FDST 207: Analysis and Properties of Food Products
3.00 Credits
University of Nebraska-Lincoln
Lec 2, lab 3. Prereq: CHEM 109 and 110; FDST 203; or permission; CHEM 116 or 221 recommended. Chemical and instrumental methods for proximate analysis of foods, contaminants, and food quality parameters.
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FDST 207 - Analysis and Properties of Food Products
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FDST 280: Contemporary Issues in Food Science
2.00 - 3.00 Credits
University of Nebraska-Lincoln
Prereq: CHEM 109; FDST 101 or 131. Current issues in food science, food safety problems, the impact of biotechnology on food production and processing, organic foods, functional foods and other contemporary topics.
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FDST 280 - Contemporary Issues in Food Science
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FDST 363: Heat and Mass Transfer
3.00 Credits
University of Nebraska-Lincoln
(3 cr I) Lec 2, rec 1. Prereq: MATH 104 or 106; MSYM 109 or PHYS 141 or 151. Fundamentals of food engineering including material and energy balances, fluid mechanics, heat transfer and mass transfer.
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FDST 363 - Heat and Mass Transfer
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FDST 372: Food Safety and Sanitation
3.00 Credits
University of Nebraska-Lincoln
(3 cr I) Lec 3. Prereq: One course in chemistry and one course in biological sciences. Various factors that result in food illness: food allergy, natural toxins, parasites, microbial and viral food borne infections and food borne intoxications. Students will assess hazards, identify critical control points and establish monitoring and system verification procedures.
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FDST 372 - Food Safety and Sanitation
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FDST 396: Independent Study in Food Science and Technology
3.00 Credits
University of Nebraska-Lincoln
Prereq: Permission. Individual or group projects in research, literature review, or extension of course work under supervision and evaluation of a departmental faculty member.
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FDST 396 - Independent Study in Food Science and Technology
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FDST 401 /801: Teaching Applications of Food Science
3.00 Credits
University of Nebraska-Lincoln
Prereq: BIOS 101 and CHEM 109. FDST 401/801 will not count toward a FDST major or minor. Overview of the science of food and how food can be used in the classroom to enhance science education.
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FDST 401 /801 - Teaching Applications of Food Science
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FDST 403 /803: Food Quality Assurance
3.00 Credits
University of Nebraska-Lincoln
Prereq: FDST 205; STAT 218. Quality related issues as they pertain to manufacturing, processing, and/or testing of foods, with a major emphasis on food regulations, statistical process control and Hazard Analysis of Critical Control Points (HACCP).
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FDST 403 /803 - Food Quality Assurance
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FDST 405 /805: Food Microbiology
3.00 Credits
University of Nebraska-Lincoln
(3 cr I) Lec 3. Prereq: BIOS 312; CHEM 251; BIOC 321; or permission. Nature, physiology, and interactions of microorganisms in foods. Introduction to food-borne diseases, the effect of food processing systems on the microflora of foods, principles of food preservation, food spoilage, and foods produced by microorganisms. Food plant sanitation and criteria for establishing microbial standards for food products.
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FDST 405 /805 - Food Microbiology
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FDST 406 /806: Food Microbiology Laboratory
2.00 Credits
University of Nebraska-Lincoln
(2 cr I) Lab 6. Prereq: Parallel registration in FDST 405/805 or permission. Laboratory study of the microorganisms in foods and the methods used to study them as discussed in FDST 405/805.
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FDST 406 /806 - Food Microbiology Laboratory
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