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FDST 451: Food Science and Technology Seminar
1.00 - 3.00 Credits
University of Nebraska-Lincoln
Prereq: Permission. Student presentations of food science literature and research.
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FDST 451 - Food Science and Technology Seminar
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FDST 455 /855: Microbiology of Fermented Foods
2.00 Credits
University of Nebraska-Lincoln
Lec 2. Prereq: FDST 405/805. On-campus students must also register for FDST 455L/855L. Physiology, biochemistry, and genetics of microorganisms important in food fermentation. How microorganisms are used in fermentation and the effects of processing and manufacturing conditions on production of fermented foods.
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FDST 455 /855 - Microbiology of Fermented Foods
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FDST 455L /855L: Microbiology of Fermented Foods Laboratory
1.00 - 3.00 Credits
University of Nebraska-Lincoln
Lab 3. Prereq: FDST 405/805 and parallel FDST 455/855. Offered spring semester of even-numbered calendar years.
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FDST 455L /855L - Microbiology of Fermented Foods Laboratory
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FDST 458 /858: Advanced Food Analysis
3.00 Credits
University of Nebraska-Lincoln
Lec 2, lab 3. Prereq: FDST 205, 448/848, and 449/849. Theory and application of molecular and atomic spectroscopy, immunochemistry and thermal methods to the analysis of foods. Chemical separation techniques to the isolation of food constituents.
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FDST 458 /858 - Advanced Food Analysis
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FDST 460 /860: Food Product Development Concepts
1.00 - 3.00 Credits
University of Nebraska-Lincoln
1 ( 3 cr II) Lec2, lab 3. Prereq: FDST 405/805 and 448/848. Develop a commercially viable food product using chemical, microbiological and sensory analysis principles, and marketing and packaging sciences.
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FDST 460 /860 - Food Product Development Concepts
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FDST 465 /865: Food Engineering Unit Operations
3.00 Credits
University of Nebraska-Lincoln
(3 cr II) Lec 2, lab 3. Prereq: FDST/MSYM 363. Unit operations and their applications to food processing.
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FDST 465 /865 - Food Engineering Unit Operations
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FDST 490: Food Industry Experience
3.00 Credits
University of Nebraska-Lincoln
Prereq: Junior or senior standing and permission. Required seminars/discussions to be completed prior to the internship. At the completion of the internship, a written report of the experience and a seminar presentation of the same material is required. Obtain a working knowledge of the food industry and begin developing professional credentials.
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FDST 490 - Food Industry Experience
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FDST 499H: Honors Thesis
3.00 Credits
University of Nebraska-Lincoln
Prereq: Admission to the University Honors Program and permission, AGRI 299H recommended. Conduct a scholarly research project and write a University Honors Program or undergraduate thesis.
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FDST 499H - Honors Thesis
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FDST 880: Advanced Food Science:Selected Topics
2.00 - 8.00 Credits
University of Nebraska-Lincoln
Lec 2. Prereq: FDST 448/848 or equivalent. Topics offered on a rotating basis, in alternate years, as indicated: A. Food Carbohydrates ( 2 cr II) Offered spring semester of odd-numbered calendar years. E. Food Flavors ( 2 cr II) Offered fall semester of evennumbered calendar years. L. Food Lipids ( 2 cr I) Offered fall semester of oddnumbered calendar years. P. Food Proteins ( 2 cr II) Offered spring semester of evennumbered calendar years.
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FDST 880 - Advanced Food Science:Selected Topics
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FDST 896: Independent Study in Food Science and Technology
1.00 - 5.00 Credits
University of Nebraska-Lincoln
Prereq: 12 hrs food science and technology or closely related areas or permission.
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FDST 896 - Independent Study in Food Science and Technology
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