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FS 407: Evaluation of Dairy Products II
1.00 Credits
Washington State University
Prereq FS 406. Identifying defects in dairy products and intense training for Collegiate Dairy Products Evaluation Competition. Credit not granted for both FS 407 and 507. Cooperative course taught jointly by WSU and UI (FS 407).
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FS 416: Food Microbiology
3.00 Credits
Washington State University
Prereq MBioS 305; MBioS 306. Purpose for enumeration, detection and identification of microorganisms in food products; physical, chemical and environmental factors influencing growth and survival of foodborne microorganisms; pathogenic and spoilage microorganisms in food and their control. Cooperative course taught jointly by WSU and UI (FS 416).
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FS 416 - Food Microbiology
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FS 417: Food Microbiology Laboratory
2.00 Credits
Washington State University
Prereq c// in FS 416. Methods for enumeration, detection, and identification of spoilage and pathogenic microorganisms in foods. Cooperative course taught jointly by WSU and UI (FS 417).
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FS 417 - Food Microbiology Laboratory
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FS 418: (408) Oral Seminar in Food Science
1.00 Credits
Washington State University
May be repeated for credit; cumulative maximum 2 hours. Prereq junior standing; certified major in food science. Development of skills and communication tools and techniques for oral presentations of current food science research. Cooperative course taught jointly by WSU and UI (FS 418). Cooperative course taught jointly by WSU and UI (FS 418).
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FS 418 - (408) Oral Seminar in Food Science
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FS 422: Sensory Evaluation of Food and Wine
3.00 Credits
Washington State University
Prereq Stat 212; FS 110 or E 113; or by permission. Theory, principles and application of sensory evaluation techniques in appearance, aroma, flavor and texture of foods and wine. Credit not granted for both FS 422 and 522. Cooperative course taught jointly by WSU and UI (FS 422).
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FS 422 - Sensory Evaluation of Food and Wine
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FS 423: Sensory Evaluation of Food and Wine Lab
1.00 Credits
Washington State University
Prereq FS 422 or c//; rec age 21 or older. Practical application of FS 422 including theory, principles and application of sensory evaluation techniques for appearance, aroma, flavor and texture of foods and wine. Credit not granted for both FS 423 and 523. Cooperative course taught jointly by WSU and UI (FS 423).
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FS 423 - Sensory Evaluation of Food and Wine Lab
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FS 429: Dairy Products
3.00 Credits
Washington State University
Prereq Chem 345; MBioS 101 or 301; MBioS 303. Dairy chemistry, microbiology, sanitation, product development and processing from cow to consumer. Credit not granted for both FS 429 and 529. Cooperative course taught jointly by WSU and UI (FS 429).
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FS 430: Dairy Products Lab
1.00 Credits
Washington State University
Prereq FS 429 or c//. Hands-on skills formulating, processing, evaluating and analyzing dairy products using communication and critical thinking skills. Credit not granted for both FS 430 and 530. Cooperative course taught jointly by WSU and UI (FS 430).
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FS 432: Food Engineering
3.00 Credits
Washington State University
Prereq FS 303. Food engineering for improving the efficiency of food processing operations and quality processed food; heat transfer, stream, air-vapor mixtures, refrigeration and fluid flow. Cooperative course taught jointly by WSU and UI (FS 432).
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FS 433: Food Engineering Lab
1.00 Credits
Washington State University
Prereq FS 432 or c//. To enhance the learning experience of the students taking FS 432 through laboratories, problem sessions and group discussions. Cooperative course taught jointly by WSU and UI (FS 433).
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