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FSC 530: Food Microbiology
5.00 Credits
University of Kentucky
Study of procedures for the enumeration and identification of foodborne microorganisms important in the food industry. Principles for controlling contamination and growth of microorganisms during production, processing, handling and distribution of food products. Lecture, three hours; laboratory, four hours. Prereq: BIO 108 and BIO 109 or equivalent.
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FSC 530 - Food Microbiology
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FSC 535: Food Analysis
4.00 Credits
University of Kentucky
Techniques and instrumentation used to determine the chemical composition of foods. Emphasis is placed on the principles of chemical analysis as it relates to foods and food processing. Lecture, two hours; laboratory, four hours per week. Prereq: FSC 434G.
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FSC 535 - Food Analysis
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FSC 536: Advanced Food Technology
4.00 Credits
University of Kentucky
Concepts of developing/improving new food products or food processing including: consumer awareness, marketing, ingredient specifications, product formulation, stabilization of product, packaging to meet shelf life goals, shelf testing of products, challenge testing, establishment of HACCP system, consumers testing, market testing, and introduction to the market. A capstone course, where all concepts of food science are used to extend or create new food products for the market place. Lecture, three hours; laboratory, two hours. Prereq: AEN 340, FSC 306, and FSC 335; or consent of instructor.
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FSC 536 - Advanced Food Technology
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FSC 538: Food Fermentation And Thermal Processing
4.00 Credits
University of Kentucky
Thermal processing of foods. The use of microorganisms in the preservation of raw foods and the manufacture of new foods. Manipulation and improvement of cultures to ensure production of desirable end products. Lecture, three hours; laboratory, two hours. Prereq: BIO 108, BIO 109, BIO 476G, FSC 530 or consent of instructor.
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FSC 538 - Food Fermentation And Thermal Processing
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FSC 540: Food Sanitation
3.00 Credits
University of Kentucky
A study of sanitation principles and techniques for ensuring the safety and wholesomeness of our food supply. Prereq: FSC 530 or equivalent.
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FSC 540 - Food Sanitation
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FSC 630: Advanced Meat Science
4.00 Credits
University of Kentucky
Advanced meat science with special reference to the histological, chemical, physical and microbiological properties as they relate to meat quality, organoleptic acceptability and processing procedures. Lecture, three hours; laboratory, two hours. Prereq: FSC 304, FSC 306 or equivalent; one course in histology or biochemistry or consent of instructor. (Same as ASC 630.)
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FSC 630 - Advanced Meat Science
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FSC 636: Food Packaging
2.00 Credits
University of Kentucky
Detailed description of food packaging materials, composition and resistance to chemical and physical damage and their use in food systems as well as criteria for selection of packaging systems for specific food processing techniques will be presented. Methods of production, e.g.: blow mold, casting and estrusion; layering; lamination and co-extrusion; processing; and printing and sealing will be discussed. Prereq: FSC 536, FSC 538 or equivalent or consent of instructor.
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FSC 636 - Food Packaging
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FSC 638: Food Proteins
3.00 Credits
University of Kentucky
This course deals with chemical, biochemical, and enzymatic significance of proteins in food systems; physiochemical and functional properties of animal and plant proteins, their interactions with lipids, carbohydrates, flavors, minerals and other food components during processing and storage, and resulting modifications of food quality. Prereq: FSC 434G or consent of instructor.
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FSC 638 - Food Proteins
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FSC 640: Food Lipids
3.00 Credits
University of Kentucky
An advanced study of the physical, chemical, and biochemical significance of lipids in foods. Topics include the structure and function of lipids in post-harvest physiology, interaction with other food components, and the effect of lipids on the physical properties of foods during processing and storage. Prereq: One course in Food Chemistry or Biochemistry.
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FSC 640 - Food Lipids
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FSC 780: Special Problems in Animal Derived Foods
1.00 - 4.00 Credits
University of Kentucky
May be repeated for a maximum of nine credits. Prereq: Consent of graduate adviser. (Same as ASC 780.)
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FSC 780 - Special Problems in Animal Derived Foods
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