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FDST 412 /812: Cereal Technology
3.00 Credits
University of Nebraska-Lincoln
Lec 2, lab 3. Prereq: FDST 205. Offered spring semester of even-numbered calendar years. Chemistry and technology of the cereal grains. Post-harvest processing and utilization for food and feed. Current industrial processes and practices, with an explanation of the theoretical basis for these operations.
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FDST 412 /812 - Cereal Technology
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FDST 419 /819: Meat Investigations
3.00 Credits
University of Nebraska-Lincoln
(1-3 cr, max 3 I, II, III) Prereq: ASCI 210 or permission. For course description, see ASCI 419/819.
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FDST 419 /819 - Meat Investigations
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FDST 420 /820: Fruit and Vegetable Technology
3.00 Credits
University of Nebraska-Lincoln
Lec 2, lab 3. Prereq: FDST 205. Offered fall semester of even-numbered calendar years. Harvesting and postharvest handling of fruit and vegetables, processing and safety issues, processes of ripening and/or maturation in fresh fruits and vegetables.
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FDST 420 /820 - Fruit and Vegetable Technology
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FDST 425 /825: Food Toxicology
2.00 - 3.00 Credits
University of Nebraska-Lincoln
Lec 2. Prereq: FDST 405/805, BIOC 321, or equivalent, or permission. Offered spring semester of odd-numbered calendar years. Toxic substances that may be found in foods with emphasis on bacterial toxins, mycotoxins, and naturally occurring toxicants of plants, animals, and seafood. Basic toxicological methodology and the effects of food processing and handling on foodborne toxicants.
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FDST 425 /825 - Food Toxicology
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FDST 429 /829: Dairy Products Technology
3.00 Credits
University of Nebraska-Lincoln
Lec 2, lab 3. Prereq: FDST 205. Offered spring semester of odd-numbered calendar years. Physical, chemical, and microbiological properties of milk. Principles of milk processing and manufacture of cultured dairy products, cheeses, ice cream, and concentrated dairy products.
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FDST 429 /829 - Dairy Products Technology
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FDST 430 /830: Sensory Evaluation
3.00 Credits
University of Nebraska-Lincoln
(3 cr I) Lec 2, lab 3. Prereq: Introductory course in statistics. Offered fall semester of odd-numbered calendar years. Food evaluation using sensory techniques and statistical analysis.
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FDST 430 /830 - Sensory Evaluation
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FDST 441 /841: Functional Properties of Food
3.00 Credits
University of Nebraska-Lincoln
(3 cr) (UNL) Lec 2, lab 3. Prereq: NUTR 224, 245, and BIOC 321; or FDST 448. Examination of the relationship of structure and functionality of ingredients in food systems.
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FDST 441 /841 - Functional Properties of Food
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FDST 445 /845: Experimental Foods
3.00 Credits
University of Nebraska-Lincoln
(3 cr) (UNL) Lec 1, lab 6. Prereq: NUTR 244 and 245; BIOC 321. For course description, see NUTR 445/845.
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FDST 445 /845 - Experimental Foods
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FDST 448 /848: Food Chemistry
3.00 Credits
University of Nebraska-Lincoln
Lec 3. Prereq: FDST 205; CHEM 251; BIOC 321. Molecular components of various foods and the reactions of these components during the processing of foods.
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FDST 448 /848 - Food Chemistry
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FDST 449 /849: Food Chemistry Laboratory
1.00 - 3.00 Credits
University of Nebraska-Lincoln
Lab 3. Prereq: FDST 205; FDST 448/848 or parallel; BIOC 321. Experiments involving the isolation, purification, and characterization of the molecular components of foods.
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FDST 449 /849 - Food Chemistry Laboratory
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